This recipe began with David Bye. He founded the practice with Keith back in 1992 and each year mince pies were made following this simple recipe. It has been passed round the office over the years and has become a tradition that David’s mince pies are made at Christmas for the staff.
Sadly David passed away in May of this year therefore we felt it was appropriate to share his recipe on here for you all to enjoy in honour of his memory.
David’s Mince Pies
500g plain flour
175gm icing/caster sugar
375g cold butter
Finely grated rind and juice of 1 large orange
Jar of mincemeat
Sift the flour and sugar together
Cut the butter into small pieces and stir into the flour mix
Rub in mixture to fine breadcrumb texture
Add the rind and enough juice until it just begins to stick together
Wrap in cling film and leave in the fridge to cool down for 30mins.
Preheat the oven to 180C
Roll out thinly, cut discs using a round cutter and line a bun tin of your choice.
It does get very hard and can be difficult to roll out as it is extremely short. Try to get it as thin as possible – it rises when cooked.
Fill with mincemeat, top with a pastry star and brush with a beaten egg.
Bake in the oven for 12-15 mins until golden brown.