About this deal
To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough.
Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing.Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. The pies slipped out easily (no greasing needed), with no sticking, and the "holes" were the right depth for the amount of filling one puts in mince pies. In addition to being oven safe they are also perfect for freezing if you’re batch-baking in advance for Christmas parties meaning you can cook, freeze and reheat all in the same case.
Natural food enthusiast and blogger, Ella Woodward has used ground almonds, along with dates and coconut oil to create the casing, while sticking to a more traditional filling.Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. She says they are a great alternative pies for those people who don't really like traditional mince pies. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.