Description
Cheeseboard mince pies combine a flaky, buttery pastry enriched with extra-mature cheddar with a warm, spiced mincemeat filling enhanced by cooking apple and Pedro Ximénez sherry. Perfectly golden and crisp, these savory-sweet pies make a delightful addition to any festive cheeseboard or holiday spread.
Ingredients
Scale
Pastry
- 175g salted butter, frozen
- 300g plain flour, plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugar, plus extra for sprinkling
- 50g extra-mature cheddar
- 125ml cold whole milk
- 1 egg, beaten
Filling
- 300g mincemeat (vegetarian if needed)
- 1 small cooking apple (about 150g), chopped into small cubes
- 2 tbsp Pedro Ximénez sherry, brandy or dark rum
Instructions
- Prepare the butter and dry ingredients: Place the butter in the freezer for at least 1 hour before starting to ensure it is well chilled. In a large bowl, combine the plain flour, cornflour, sugar, and ¼ teaspoon fine salt.
- Grate butter and cheese into flour: Using the coarse side of a box grater, grate the frozen butter directly into the flour mixture. Pause occasionally to stir and prevent clumping by using a cutlery knife. Once all butter is incorporated, grate in the extra-mature cheddar and gently mix again to distribute evenly.
- Add milk and form dough: Pour the cold milk into the butter-flour mixture and stir with the knife until large clumps form. Tip the mixture onto a lightly floured surface and knead just until it comes together into a smooth dough, taking care not to overwork it. Visible streaks of butter help create a flaky texture. Shape dough into a disc, wrap in parchment paper, and chill for 1 hour.
- Mix the filling: In a bowl, combine the mincemeat, chopped cooking apple, and Pedro Ximénez sherry (or brandy/dark rum). Add a twist of black pepper if desired to balance the sweetness with subtle spice.
- Prepare pastry rounds: Remove chilled pastry from fridge; if very firm, let sit at room temperature for 5-10 minutes. Line a large baking tray with parchment paper. Halve the dough and roll out one half on a floured surface to about the thickness of a 50p coin (around 3mm). Use an 8cm biscuit cutter to stamp out 12 circles, re-rolling scraps as needed. Arrange these rounds on the baking tray.
- Fill and assemble pies: Brush the edges of each pastry round lightly with beaten egg. Spoon about 1 tablespoon of the mincemeat mixture onto the center. Roll out the remaining dough and cut 12 more circles with the same cutter. Using a small star cutter, cut out stars from the center of each circle to create lids. Place a pastry lid on top of each filled base and press edges firmly to seal. Optionally, use a fluted 8cm cutter to neaten and strengthen the seals. Arrange the star-shaped offcuts on the tray as well.
- Egg wash and chill: Brush the tops of pies and star-shaped scraps with beaten egg and sprinkle lightly with sugar. Chill the assembled pies for at least 30 minutes or up to 1 day. The pies can be frozen for up to two months at this stage.
- Bake the pies: Preheat oven to 200°C (180°C fan) or Gas Mark 6. Bake pies on the lined tray for 15 minutes, or 20 minutes if baking from frozen, until golden and crisp. Serve warm alongside a cheeseboard.
Notes
- Ensure the butter remains very cold to create a flaky pastry texture.
- Do not overwork the dough to prevent tough pastry.
- The star-shaped pastry offcuts can be baked alongside the pies as tasty little treats.
- Using extra-mature cheddar in the pastry adds a savory depth that complements the sweet mincemeat.
- Pies can be frozen before baking for up to two months; increase baking time accordingly.
- Substitute Pedro Ximénez sherry with brandy or dark rum based on preference or availability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pies, cheeseboard mince pies, savory mince pies, Christmas pies, festive baking, cheddar pastry, mincemeat pies
