An Office Favourite - Merry Mince Pies

The Secret Ingredient

This old family recipe is a tried-and-tested office favourite from friend of European Waterways – Mark Robinson. He says “the liqueur and the ginger combine to give the pies a real zing, the perfect accompaniment to a glass of something special.”  Try yours today using the recipe below…

Ingredients

225g butter
1 egg
350g plain flour
32g icing sugar
100g golden caster sugar
300g mincemeat
Crushed almonds
Glace Cherries
Crystallised Ginger
A good slosh of Cointreau

Method

• For the pastry, rub 225g of diced butter into 350g plain flour and add the golden caster sugar. Shape it into a ball and knead briefly, it should be relatively firm in its consistency and ready to use now or refrigerate for later.
• Preheat the oven to 200c/gas mark 6, line 18 holes of two 12 hole patty tins with a small ball of pastry in each.
• Mix the mincemeat with the ginger, cherry, almonds and Cointreau and add into the lined tins.
• With the remaining pastry, fashion round lids to cover over the mincemeat and gently seal them together with the existing pastry lining.
• Beat the egg and brush over the tops of the pies to ensure a moist finish, bake for 20 minutes until golden and then dust with a small amount of icing sugar, voila!