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Pastry for Mince Pies
sethsgran
Posts: 2,855 Forumite
This is a firm favourite of mine. I only use it at christmas to help keep it special. I usually freeze my mince pies before cooking then box them up. When needed I simply take out how many I need put them back in the tart tins and cook from frozen.
Recipe
10oz plain flour
1oz ground almonds
6oz butter
Grated rind of 1 lemon
1 egg yolk
3tbsp milk
Rub butter with flour add lemon rind and ground almonds. Add yolk and enough milk to make the correct consitency. Use as usual.
Recipe
10oz plain flour
1oz ground almonds
6oz butter
Grated rind of 1 lemon
1 egg yolk
3tbsp milk
Rub butter with flour add lemon rind and ground almonds. Add yolk and enough milk to make the correct consitency. Use as usual.
Nothing Changes if Nothing Changes
0
Comments
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yummy cheers will try this!
If i freeze them as you do how far in advance can i prepare the mince pies to keep us going over the crimbo period? How long can they be frozen for so they are at their best?
Also how many pies approx does that quantity make?
Cheers0 -
This makes about 12 and I usually make them 4-6 weeks before the big day:)Nothing Changes if Nothing Changes0
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sethsgran's recipe does sound nice.. i use delia's with a twist: when the flour is sieved i add 1/2 tsp (or more acc to taste) of mixed spice, and grate in some orange zest. then proceed as saint delia says.. but when it comes to combining the mix with water, i use a mix of half orange juice and half rum. It gives a lovely light mix and i've never once had problems with it.
keth
xx0 -
Thanks for this, have just used the recipe to make 6 deep filled mince pies as your post really made me fancy some lol.
vicky0 -
Hope you enjoy them:)Nothing Changes if Nothing Changes0
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cheers sethsgran i fancy mince pies now! Might have to try out the recipe tomorrow. Purely for quality control purposes of course!0
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Absolutely after all someone has to do these thingsNothing Changes if Nothing Changes0
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