Name: Christmas mince pies
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 40 servings
Cuisine: Accompaniment
Ingredients: 560.00 g flour cake; 20.00 ml Baking powder; 10.00 ml salt; 225.00 g butter soft; 4.00 eggs yolks only, lightly whisked; 120.00 ml water cold; 1.00 onion finely chopped; 900.00 g beef mince; 1.00 ml cloves; 5.00 ml coriander; 5.00 ml fresh thyme; salt and freshly ground black pepper to taste; 2.00 potatoes peeled and diced; water; flour cake; eggs yolks only, whisked

Recipe Disclaimer

Tap for method

Ingredients (16)

PASTRY

560.00 g	flour — cake
20.00 ml	Baking powder
10.00 ml	salt
225.00 g	butter — soft
4.00	eggs — yolks only, lightly whisked
120.00 ml	water — cold

FILLING

1.00	onion — finely chopped
900.00 g	beef mince
1.00 ml	cloves
5.00 ml	coriander
5.00 ml	fresh thyme
	salt and freshly ground black pepper — to taste
2.00	potatoes — peeled and diced
	water
	flour — cake
	eggs — yolks only, whisked

Tap for ingredients

Method:

Preheat the oven to 220 ºC (425 ºF). Spray two baking sheets with non-stick spray.
Sift the cake flour, baking powder and salt together. Rub in the butter till the mixture resembles breadcrumbs. Add the egg yolks and just enough cold water to form a stiff dough. Shape into a ball and wrap in plastic wrap. Chill for 30 minutes.
Sauté the onion till soft. Add the mince and fry till done, stirring every now and then with a fork. Add all the seasonings, reduce the heat and add the potatoes. Add a little water and simmer till the potatoes are done. Thicken the mixture with about 5 ml cake flour blended with water, if necessary. Cool.
On a floured surface, roll out the pastry till about 3-4 mm thick. Cut into 5-cm-wide strips and spoon some of the filling over the entire length of each strip, but on one side only.. Fold the other side of each pastry strip over the filling and press the edges together with a fork. Brush with beaten egg yolk and bake for 15 minutes or till done and golden brown.
Makes about 40 mince pies.