We might be sick of the little blighters by New Year but there's nothing quite like your first mince pie of the festive season. All that buttery pastry and rich, fruity mincemeat instantly evokes the sparkly excitement of Christmas. But did you also know that mince pies are shrouded in superstition? Cookery Coach brings you our top 5 mince pie superstitions followed by a brilliantly easy recipe to make your own!
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1. You must eat at least one mince pie on each of the 12 days of Christmas (think of it as the second course to your Advent calendar chocolate)
2. Never turn down a mince pie if someone offers you one (banish the skinny jeans to the back of the wardrobe)
3. When making mince pies, always stir the mincemeat in a clockwise direction (unless you want a year of doom and gloom?)
4. Don't forget to make a wish whilst eating your first mince pie of the season (works better than a letter to Santa)
5. Never speak whilst eating your mince pie (give pie eating the reverence it deserves!)
Nev's recipe for super easy mince pies
Makes 12
230g cold butter , diced
350g plain flour
110g golden caster sugar
280g mincemeat
1 small egg , beaten
icing sugar , to dust
To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
