Easter glacé cherry mince pies (By Chef Mike Darracott)
Preheat the oven to 200C/400F/Gas Mark 6. Grease the baking sheet. Makes: 8
- 260 9 plain flour
- 1 tsp salt
- 260g butter
- 100ml water
- 200g jar sweet mince meat
- 70g glacé cherries, diced
- Milk, for glazing
To make the pastry, combine the flour, salt and butter until the mixture has crumbly texture, then slowly pour in the water. Knead to form a dough, then cover with clingfilm and refrigerate for 20 minutes.
Remove the pastry from the fridge and shape into a rectangle with a thickness of 3mm. Fold the ends into the centre, then roll it out again. Repeat this once more, then place the pastry back in the clingfilm and refrigerate for a further 20 minutes.
Remove the pastry from the fridge, and use a 9 cm round cutter to make 16 rounds. Place 8 rounds on the baking sheet, then spoon a little mincemeat and the diced glacé cherries into the centre of each one.
Brush the edge of each pastry circle with a little milk, and use the remaining 8 rounds to form a pie lids and place on top. Gently push the edges together to seal the pies shut. Brush the tops with a little milk.
Make the mince pies in the oven for 10 minutes. Serve warm.
For more Chef Mike Darracott's recipes
Chocolate Egg Nests
- 85g Shreddies or you can use Rice Krispies
- 75g milk chocolate
- 75g plain chocolate
- 50g butter
- 2 tbsp golden syrup
- mini candy coated eggs
Place the Shreddies in a bowl.
Break the chocolate into pieces and put in a saucepan together with the butter and golden syrup and melt over a gentle heat.
Line two baking sheets with non stick baking paper or foil.
Stir the Shreddies into the chocolate mixture and spoon eight mounds onto the baking sheets, shaping into rounds with a dip in the centre.
Chill in the fridge for several hours until set, then peel off the nests carefully and fill with mini candy coated eggs.