Deep Filled Mince Pies Recipes

Steps:

• Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
• Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
• Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
• Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you're making ahead, 'open' freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball - you don't need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.
• Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases - it won't completely fill them.
• Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.
• Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.