## Paul Hollywood’s Festive Delight: The Ultimate Christmas Mince Pie Recipe
The aroma of warm, freshly baked mince pies is synonymous with Christmas. For many, these delectable treats are a quintessential part of the holiday season, a comforting classic that perfectly captures the festive spirit. This year, elevate your Christmas baking with this exclusive recipe, courtesy of the renowned chef and TV star, Paul Hollywood, as featured on the BBC website. Prepare to be amazed by the perfect harmony of buttery, crumbly pastry and a richly spiced, fruity filling – a true taste of Christmas magic.
This recipe isn’t just about delicious results; it’s about efficiency, too. Perfect for busy holiday schedules, these mince pies bake to golden perfection in a mere 15 minutes, yielding 16 delightful portions – enough to share with family, friends, or simply indulge in yourself!
Ingredients:
For the Filling:
* One large jar mincemeat (approximately 600g) – Choose your favorite brand or try making your own for an extra personal touch!
* Two satsumas, segmented and finely chopped – The vibrant citrus adds a delightful zing.
* One apple, finely chopped – Granny Smith or Braeburn apples work beautifully.
* Zest of one lemon – A subtle hint of lemon brightens the filling beautifully.
* Little icing sugar, for dusting – A final touch of sweetness for presentation.
For the Pastry:
* 375g plain flour – The foundation of a flawlessly flaky crust.
* 260g unsalted butter, softened – Use good quality butter for the best flavor and texture. Make sure it’s soft enough to easily rub into the flour.
* 125g caster sugar, plus extra for sprinkling – Provides the perfect balance of sweetness.
* One large egg, plus one beaten egg for glazing – The egg wash creates a beautiful golden-brown finish and helps the pies hold their shape.
Instructions:
1.
Prepare the Pastry:
In a large bowl, combine the flour and softened butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. This is crucial for a light and flaky pastry. Stir in the caster sugar and one beaten egg, mixing until everything is thoroughly combined. Turn the dough out onto a lightly floured surface and gently bring it together. Avoid overworking the dough, as this can result in a tough crust. Wrap the dough in plastic wrap and chill in the refrigerator for at least 10 minutes. This chilling step allows the gluten to relax, resulting in a more tender pastry.2.
Make the Filling:
While the pastry chills, prepare the filling. In a separate bowl, combine the mincemeat, chopped satsumas, chopped apple, and lemon zest. Mix well to ensure that the flavors meld together beautifully.3.
Assemble and Bake:
Preheat your oven to 220°C (200°C fan)/gas mark 7. On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Use a 10cm round cutter to cut out 16 pastry bases. Carefully press each base into the compartments of a muffin tin. Spoon 1 ½ tablespoons of the mincemeat mixture into each pastry case. Brush the edges of the pastry bases with a little of the beaten egg.4.
Create the Lids:
Reroll the remaining pastry scraps and use a 7cm round cutter to make the lids. Place a lid on top of each mince pie and gently press the edges to seal. Brush the tops with the remaining beaten egg. Sprinkle with a little extra caster sugar and make a small slit in the center of each lid to allow steam to escape during baking.5.
