Homemade Mince Pies That You Can Make Ahead And Freeze Recipes

FROM-THE-FREEZER MINCE PIES

Steps:

• Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a £1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin - an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined.
• Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
• To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.

MAKE-AHEAD MINCE PIES

Steps:

• Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
• Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.