We call them “Mincies,” and they are one of the most popular Christmas treats.
Follow these tips to get the best results when making mince pies.
Rest it up
Wrap the pastry in plastic wrap after forming it into a disc and put it in the refrigerator for 20 minutes. The pastry will rest and not shrink during baking. Roll out the pastry after it has been at room temperature for 10 minutes.
On a roll
Dust your rolling pin and work surface lightly with flour. Do not use too much, or the pastry will become gummy. Roll out the pastry with equal pressure in one direction and turn it 90 degrees while you roll. As you turn the pastry, sprinkle a light amount of flour underneath it to prevent it from sticking to the counter.
The perfect cut
Dust your pastry cutter lightly with flour, and then cut into the pastry. Do not wiggle your cutter, as this will result in a jagged, unclean edge. Use a flour-dusted metal egg slide to remove each disc of pastry from the work surface easily. The pastry is removed in one smooth motion, and the shape remains neat.
