Issy’s Sourdough Discard Mince Pies Recipe

Ingredients

  • 215g Maizebite Flour
  • 50g icing sugar
  • 85g sourdough discard (cold)
  • 2g salt
  • 140g unsalted butter (cold)
  • 1 medium egg yolk
  • 1 jar of mincemeat

Buy the flour:

 Maizebite Pastry Flour
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Maizebite Golden Pastry Flour Mix 16kg

If you’ve got some Sourdough Discard to use up, then Isobel Davies (@issys_bread_and_stuff) has shared this magnificent Mince Pie recipe that we think might be a massive help! A great big thank you to Issy for this – we hope you enjoy giving this great Xmas bake a go for yourself!  

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Issy’s Sourdough Discard Mince Pies Baking Method:

  1. Add the flour, icing sugar and salt to a bowl and whisk together
  2. Take the butter out of the fridge and cut into cubes, rub it into the flour until it resembles breadcrumbs. Leave a few big pieces of butter and try not to work the dough too much.
  3. Combine the cold sourdough discard and the egg yolk together and add to the flour mixture. Use your hands to combine, when it's starting to form a dough tip onto a clean counter and knead gently until it's smooth. You don't want the dough to heat up too much so don't overwork it
  4. Flatten your dough into a disk and wrap up tightly with clingfilm, this can sit in the fridge for a minimum of 3 hours and a max of 2 days.
  5. Take the dough out the fridge and rest for 15 mins, then roll out to a 3mm thickness. Cut out 9 circles using a 9cm cutter and then gently press them into a buttered muffin tray. Use the extra dough to cut out decorations for the tops, I like to use stars!
  6. Fill the pastry ¾ with mincemeat and then rest them in the fridge for 30 mins while the oven is preheating to 180 degrees. Bake for 23 mins and the leave to cool in the tin for a couple of mins
  7. Transfer them onto a cooling rack, then enjoy!

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