Warm Mince Pies with Brandy Cream

Products used

Ingredients

• 250g/9oz plain flour (for rolling)
• 200g7oz butter (softened at room temperature)
• 100g/3.5oz icing sugar
• Pinch of salt
• 2 egg yolks
• 100g/3.5oz mincemeat
• 50g/2oz of Clotted cream with brandy

Method

1. Preheat the oven to 200°C/400°F and lightly grease a tartlet tin.
2. Place 250g plain flour on to a work surface and make a well. Put in the slightly softened butter (cut into small pieces), sifted icing sugar and a pinch of salt. Mix the butter/icing sugar/salt with your fingertips until it is creamed then add 2 egg yolks.  Work this whole mixture carefully with your fingertips, and then little by little, include the flour into the centre until you have a dough.
3. Using the palm of your hand, push the dough away from you 3 or 4 times so that it is completely smooth.  Roll it into a ball and chill in the fridge for 20 minutes.
4. Use a rolling pin to roll into a sheet roughly 4mm (1/8 inch) thick.  Cut into circles and add to the tartlet tin, spoon in a generous teaspoon of mincemeat and then cover with another circle of pastry.  Dust with icing sugar and bake in the oven for 15 minutes or until golden. Serve whilst warm with a spoonful of Clotted cream with Brandy.