Beremeal Mince Pies
Who can think of a better treat at Christmastime than a mince pie?
Beremeal Mince Pies have a rich, buttery, crumbly pastry that melts in your mouth and perfectly complements the fruity pie centre. This easy recipe makes 24 mince pies.
Our friends at the Barony Mill have gone one better though, and have donated a recipe that uses beremeal! This lends these Beremeal Mince Pies a rich, buttery, crumbly pastry that melts in your mouth and perfectly complements the fruity pie centre. We think these will be very popular with friends and family over the festive period!
Low in gluten and saturated fats, bere is a barley which has been grown for over 5,000 years in Orkney. You can buy it directly from the Barony Mill or from shops around the island. It can also be used to make delicious shortbread and bannocks too!
This easy recipe makes 24 mince pies.
Ingredients
- 4½ oz / 125g Beremeal
- 10 oz / 275g Plain Flour
- 1 oz / 25g Caster Sugar
- 9 oz / 250g Cold Butter
- 1 large egg (plus 1 extra egg for glazing)
- A little icing sugar
- 1 jar mince meat
Method
- Pre-heat the oven to 190º / 170º C fan/gas 5 and grease two shallow patty tins.
- Mix the beremeal and flour together in a deep bowl.
- Cut the butter into small cubes. Then rub the butter into the beremeal and flour until the mixture resembles breadcrumbs.
- Add the sugar and 1 large beaten egg and combine into a ball.
- On a floured surface, roll the mixture out so that it is about 3mm thick.
- Using a round cutter (about 7½cm wide) cut out 24 bases, and place them into the patty tins.
- Drop 1 heaped teaspoon of mincemeat into each.
- Brush the edge of each pie with a little beaten egg.
- Re-roll the pastry and cut 6cm lids. Press them on top to seal the pie closed.
- Glaze with beaten egg, make small cuts in the top and bake for 15 to 20 minutes, until golden brown.
- Sprinkle with a little icing sugar on top and leave to cool in the tin.
We hope you savour the marvellous magic of Christmas with these delicious Beremeal Mince Pies!
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