Shortbread Mince Pies
"Using your favorite mincemeat or canned mincemeat."
Ingredients
- FOR SHORTBREAD
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- FOR FILLING
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Nutritional
- Serving Size: 1 (33.6 g)
- Calories 139.2
- Total Fat - 8.2 g
- Saturated Fat - 5 g
- Cholesterol - 28 mg
- Sodium - 68.9 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 1.6 g
- Sugars - 4.4 g
- Protein - 2.2 g
- Calcium - 9 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
To make the shortbread
Step 1
In a food processor, add the flour, sugar and butter and then pulse dough 8 - 10 times or until mixture resembles crumbs. Add egg yolk and the iced water and then pulse for about 10-20 seconds or until dough comes together. Gather dough up and form it into a ball; wrap with plastic wrap and refrigerate for 1 hour.
Step 2
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
Step 3
On a floured work surface, cut dough in half and then roll each half out to a 1/4 inch thick round. With a 2 1/2 inch round cookie cutter (or use a coffee cup), cut out 24 rounds from each half. Place a half on the prepared baking sheet, spacing 1 inch apart.
To make the filling
Step 4
In a bowl combine the mincemeat and whisky. Spoon 1 teaspoon onto center of each pastry round and top with a plan pastry round. Press edges with a fork to seal and then brush with water and piece tops with a fork. Repeat for all pastry rounds and filling.
Step 5
Bake pies for 20-30 minutes or until browned. Remove from oven and the transfer to a wire rack to cool. Dust cooled pies with confectioners sugar before serving.
Tips
No special items needed.