Bethany Jane: Last minute preparation and Mince Pies || Blogmas Day 22 & 23

Hello Everyone!!!

It’s Christmas Eve Eve!!!! I can’t believe how quickly Christmas has come! Although I don’t think that it feels that Christmassy, everyone I’ve asked agrees. I think it’s because it’s quite mild and we haven’t had anything close to snow yet.

Yesterday (Tuesday) I did my last minute preparation that involved going out including doing my main shopping before Christmas Day. I bought fresh vegetables and all the other food that I thought we might need. I also got a few last minute Christmas presents and saw a few relatives and friends.

Today I’m doing the last minute prep at home. I’ve still got some shopping from yesterday to put away and then I’ll be doing housework. I’ve already got washing on the line and another load in washing. When the house is clean ad tidy I’ll wrap the last presents that I’ve got and double check that I’ve done everything I need to do.

Today is also the perfect day to make mince pies. Here’s my recipe:

You will need:

180g (6oz) plain flour
120g (4oz) cold butter, diced
25g (1oz) caster sugar
Pinch salt
1 tablespoon cold water
A jar of mincemeat
2 cutters I use a fluted circle and a star for mine
A greased 12 cup tart tin

How to make:

Preheat oven to 180C (fan ovens) or equivalent

Tip the flour, salt and butter into a bowl and using hands mix into fine crumbs. Add the sugar and mix in. Add the water gradually until the mixture is just starting to come together. Turn onto a floured board and knead lightly into a ball.

Roll out with a floured rolling pin to a thickness of just less than ½ centimetre.

Cut out the same amount of each the bottoms and tops for the pies. Firm the circles into the tart tins, very gently.

Put a teaspoon of mincemeat into each and add the lids. Brush each pie with water and sprinkle with a little caster sugar.

Bake for about 12 minutes or until pale golden. Remove from the tin and cool on a wire rack.