Cheeseboard mince pies
Serves 12
More effort
Prep:
Cook:
plus 1 hr freezing and 1 hr 30 mins chilling
Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat
Skip to ingredients
Units:
- 175g salted butter
- 300g plain flourplus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugarplus a little extra for sprinkling
- 50g extra-mature cheddar
- 125ml cold whole milk
- 300g mincemeat(vegetarian, if needed)
- 1 small cooking apple(about 150g), chopped into small cubes
- 2 tbsp Pedro Ximénez sherrybrandy or dark rum
- 1 eggbeaten
Nutrition: Per serving
- kcal333
- fat16g
- saturates9g
- carbs42g
- sugars22g
- fibre2g
- protein5g
- salt0.49g
Method
step 1
Put the butter in the freezer for at least 1 hr before starting. Combine the flour, cornflour, sugar and ¼ tsp fine salt in a large bowl.
step 2
Holding the frozen butter in its wrapper or a piece of baking parchment, grate it directly into the flour mixture using the coarse side of a box grater, pausing occasionally to stir the butter into the flour mixture using a cutlery knife (this helps prevent clumping). Once all the butter is incorporated, grate in the cheddar and gently mix again.
step 3
Pour in the milk and stir with the knife until large clumps form. Tip the mixture onto a lightly floured surface and knead until it just comes together into a smooth dough. Be careful not to overwork it – any visible streaks of butter will help create a flaky texture. Shape the dough into a disc, wrap in parchment and chill for 1 hr.
step 4
Combine the mincemeat, apple and sherry in a bowl, and season with a twist of black pepper if you want to play up the sweet-savoury contrast.
step 5
Remove the pastry from the fridge – if it’s very firm, leave at room temperature for 5-10 mins. Line a large baking tray with baking parchment, then halve the dough. Roll one piece out on a lightly floured surface to the thickness of a 50p coin, then use an 8cm biscuit cutter to stamp out 12 circles, re-rolling the offcuts as needed. Arrange the rounds on the tray.
step 6
Brush the edges of each pastry round with a little of the beaten egg, then spoon 1 tbsp of the mincemeat mixture into the centre.
step 7
Roll out the remaining dough, stamping out 12 more circles. Use a small star cutter to stamp out a star shape from the centre of each (these will be the lids). Put a pastry lid on top of each pie, pressing the edges to seal. If you like, use a fluted 8cm cutter to neaten the shape and help seal the edges. Put the star-shaped offcuts on the tray, too. Brush the tops of the pies and the stars with the egg and sprinkle over a little sugar. Chill the pies for at least 30 mins, or up to a day. Will keep frozen for up to two months.
step 8
Heat the oven to 200C/180C fan/gas 6. Bake the pies for 15 mins (or 20 mins from frozen) until golden and crisp. Serve warm alongside your cheeseboard.
