 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|||
 |
|
||||||
 |
 |
 |
 |
|
|||
 |
|
Cart is empty
Bring the comforting smell into your home of Mince Pie – Best served warm with brandy cream!
Cook with Lisa’s candles has the unique twist of a tried and tested recipe on the label that means you will be able to experience the delicious dish.
Mince Pies/ makes 12
250g plain flour, extra for rolling
125g unsalted salted butter, cubed (at room temperature)
75g caster sugar
1 Lemon (grated zest) and 1 x 15ml tbsp juice
1 medium egg, beaten
1 medium egg yolk, beaten
Pinch of cornish sea salt
1 x 15ml tbsp milk for sealing and brushing with catser sugar
1 tbsp. Icing/caster sugar for dusting the top
Filling
350g mincemeat shop brought or homemade
Method
Sift the flour into a medium bowl add the butter; blend using your fingertips or food processor. Add the caster sugar, salt, lemon rind & juice and beaten egg until smooth. Wrap in cling film, refrigerate for 30 minutes -1hour. Pre-heat the oven to 200°C (400°F or gas mark 6). Lightly dust the work surface with flour, roll out half of the dough into 12 rounds using a round 8cm cutter, then roll out 12 rounds using a fluted 7cm cutter. Use a non-stick 12 hole-baking tray, place the larger pastry on the bottom add spoonful of mincemeat. Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Seal the edges with your fingers. Brush with milk, sprinkle with caster sugar and cook until the pastry is golden brown 20-25minutes.
Cool for 10 minutes before taking out gently, sprinkle with icing/caster sugar
Enjoy!
Christmas just wouldn’t be Christmas without mince pies!
Candle information
Burning time – 50 hours (for burning guidelines see inside of tin)
Weight – 288g
Diameter 7.5cm
Height 8.0cm
Container – Scented candle tin
Free from animal products
Made in the UK
