Mince tart hand pies
Mince tarts are the ultimate harbinger of Christmas. They arrive in the shops too early, but I buy them anyway. I love the sweet crumbly pastry and boozy fruit inside. I love them when they’re so hot that they burn the top of your mouth. And I love making and giving them as presents.
However, I don’t enjoy all the fiddling around when it comes to assembling the tarts … so, enter the mince tart hand pie! Simply spoon your brandy-soaked dried fruit onto a round of sweet pastry, pop another pastry round on top and seal the edges with the tines of a fork. They’re so easy and just as delicious as the traditional version.
Ingrediënten
- 2 cups 680 g Boozy fruit mince
- 1 egg
- 2 Tbsp single pure cream
- ¼ cup 55 g caster (superfine) sugar
- ½ tsp ground cinnamon
SWEET SOUR CREAM PASTRY
- 2 cups 300 g plain (all-purpose) flour, plus extra for dusting
- ¼ cup 55 g caster (superfine) sugar
- ½ tsp sea salt
- ⅔ cup 160 g sour cream
- 1 cup 250 g chilled unsalted butter, cut into cubes
Instructies
- For the pastry, put the flour, sugar and salt in a pile on your work surface, swirl them together and make a well in the centre.
- Put the sour cream and butter in the well and use the heels of your hands to bring everything together, smooshing and pushing until you have a rough dough (or combine everything in a food processor and blitz until the same thing happens).
- Gently bring the dough together into a disc, divide it in half and shape each portion into a disc.
- Wrap each disc and pop it into the fridge for 30 minutes.
- Roll out one of the pastry discs on a lightly floured surface until 3 mm (1/8 inch) thick.
- Using a biscuit cutter or a glass, cut the pastry into 5 cm (2 inch) rounds.
- Place a heaped tablespoon of the fruit mince in the middle of a pastry round and then press another pastry round on top.
- Use the tines of a fork to gently press down around the edge of the pastry to seal the pie.
- Place on a baking tray lined with baking paper and repeat with the remaining pastry and fruit mince.
- Place the pies in the fridge for at least 30 minutes, or up to 2 days.
- (You can also freeze the pies at this point and cook them straight from frozen.
- )
- Preheat the oven to 200°C (400°F).
- Whisk the egg and cream in one bowl and whisk the sugar and cinnamon in another bowl.
- Brush the egg wash over the pies and sprinkle the cinnamon sugar over the top.
- Bake for 20 minutes or until the pies are golden.
- Serve the warm pies with a dollop of cream or ice cream.
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