All Butter Mince Pies with Christmas Pudding Ice Cream
These mince pies are best enjoyed with a scoop (or two) of our Christmas Pudding Ice Cream by a warm fire!
- 1 Larger pastry cutter
- 1 Smaller pastry cutter
- 450g Plain flour
- 225g Rodda's salted butter
- Half a jug of water Use as much or as little as needed
- 1 Tsp Butter to grease
- 1 Egg, beaten
- 1 Tub Moomaid Christmas Pudding Ice Cream
- 2 Jars Mincemeat
For the pastry - begin by cutting the butter into cubes and rubbing into the flour using your hands, until it forms a breadcrumb consistency.
Add the water gradually until a dough begins to form - you want it to be not too dry but not sticky either. Try to handle the pastry as little as possible and when ready leave to chill in the fridge for a few hours or in the freezer for a hour.
Next dust some flour onto your rolling pin and the surface where you are preparing to roll. Roll out the pastry and cut half using your bottom tin cutters and half using the smaller top ones.
Grease a cup cake baking tray and fill with the larger pastry pieces. Next add a teaspoon of mincemeat to each and top with the smaller piece of pastry.
Brush the mince pies with the beaten egg (lightly!) and bake in the oven for 20 minutes or until golden brown.
Once baked - remove the pies from the tin and allow to cool slightly before serving with a big dollop of Christmas Pudding ice cream!