Cheeseboard mince pies
Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat
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Prep:20 mins
Cook:15 mins
plus 1 hr freezing and 1 hr 30 mins chilling - Serves 12
- More effort
Nutrition per serving
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kcal 333
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fat 16g
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saturates 9g
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carbs 42g
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sugars 0g
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fibre 2g
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protein 5g
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salt 0.49g
Ingredients
- 175g salted butter
- 300g plain flour , plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugar , plus 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 sherry , brandy or dark rum
- 1 egg , beaten
Method
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.
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.
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.
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.
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.
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.
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.
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.
