Rachel Gaffney's Mince Pies with Brandy Butter


by gmt


Posted on December 13, 2010 at 9:11 AM


2 cups all purpose flour (I prefer King Arthur unbleached)
½ teaspoon salt
12 tablespoons KERRYGOLD unsalted Butter, cut into cubes.
6-10 teaspoons ice cold water.
1 egg & a little milk to make an egg wash.
1 jar of Crosse & Blackwell mince meat.
Utensils…Food Processor, Rolling Pin, 2 cookie cutters 3 1/2” & 3”
Cup cake pan, fork & pastry brush.
Pre Heat Oven to 425 degrees F. You will need to grease a cup cake pan. Keep your water in the fridge until needed.
In a food processor, whirl together flour and salt. Add butter next , pulsing until it resembles coarse meal. Slowly add water, 1 teaspoon at a time and pulse again until dough begins to form a ball. You can wrap this dough in plastic wrap and keep in fridge until ready to use or just flour surface and roll with rolling pin.
You will need 2 cookie cutter. Round or fluted edge. I prefer fluted for decorative purposes. Roll the dough out and using your 3 1/2” cookie cutter cut out the pieces and place in pan. Spoon mince meat into the center, then using your smaller 3” cookie cutter, cut out the tops and place on top as lids. 
You can use the egg & milk wash as a seal for the lids by brushing the pieces before placing them on top.
Prick each mince pie with a fork, once in the center.
Bake for approx 20 minutes. Let cool on a wire baking tray.
6oz Unsalted Butter at Room Temp
6oz Confectioners Sugar
Brandy To Taste
This is so easy.
Mix Butter at room temperature in a bowl, then add in Confectioners Sugar using Wooden Spoon. Add Brandy to taste.
Refrigerate and serve as needed with Mince Pies,Christmas Pudding etc.