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  • FIRST POST
    researcher
    The best mince pie pastry ever?
    • #1
    • 29th Nov 06, 7:13 AM
    The best mince pie pastry ever? 29th Nov 06 at 7:13 AM
    My elderly neighbour has at last given me her recipe for her mince pies. Do try it, I promise you will be surprised by how excellent it is. I will reproduce it exactly as she taught me yesterday.

    Yield - 3 dozen pies.

    1 lb Self raising Flour
    8 oz Trex
    4 oz caster sugar
    1 egg
    little water

    2 jars mincemeat.

    Rub fat into flour and sugar until resembling fine breadcrumbs. Lightly beat the egg, and mix in with a knife adding a little water. Resulting paste should be smooth and soft and very pliable. No need to rest in fridge.

    Roll out thinly, you will need plenty of flour as the pastry is quite sticky - this is correct as it will 'thicken' slightly when cooking.

    Line your mince pie tins with the pastry (greased with trex), we used a pallett knife and place a spoonful of mince in each, place on pastry tops and seal gently with finger tips (no added liquid necessary). Be careful, this pastry is soft to work with.

    Cook at appx 180/90c until lightly golden. (Appx 20 - 25 mins, but will depend on your oven).

    Leave pies in tins to cool for a few minutes and then place a wire rack on top and tip over - tap the bottoms of each pie and they will slip out. (Don't attempt to hook out with a knife - they will break!) Then you can turn them up the right way to cool.

    Sprinkle with a little sugar if preferred.

    This pasty will be crisp, yet crumbly - keeps and freezes exceptionally well and her pies are legendary - she is asked to make 100's each year.

    Happy eating

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    Last edited by MSE Wendy; 25-11-2008 at 6:57 PM.
Page 3
    • Alfietinker
    • By Alfietinker 11th Dec 06, 11:12 AM
    • 565 Posts
    • 545 Thanks
    Alfietinker
    Hi, I just had to bring this up again. I made these on Friday (I got 31 pies ) and it was the best pastry I have ever, ever made! Even my hubby who "doesn't like mince pies" has been scoffing them!!!! Thank you so much to Researcher and her neighbour.
    New year, no debt! Debt free date - 02/01/07
  • helen81
    Hi,
    Me and DS are about to have a crack at making these...hope they turn out good..im usually so rubbish at pastry!!!

    Helen x
  • Louisepp
    I'm useless at pastry. My mothers pastry was wonderful. So light and crumbly.

    She used to add some fizzy lemonade when mixing. No idea if that was her 'secret'
    • cqdaniels
    • By cqdaniels 19th Dec 06, 9:00 AM
    • 46 Posts
    • 28 Thanks
    cqdaniels
    Not ever having had any success with pastry before, I must say that these were scrummy!

    One problem though, I stored the few that were left over in a tupperware box and the pastry has gone very soft. I was going to make some on Christmas Eve to take to my parents the next day but am now worried they will just go soft. Help!
  • researcher
    Hi,
    you could:
    Freeze them - this works very well and I have some in my freezer now. If no room then 'refresh' them in the oven - I find a few minutes (5ish) in a medium oven does the job.

    Also I store mine in a biscuit tin - rather than tupperware, and I don't find they go soft - maybe that the trick.
    • pigpen
    • By pigpen 19th Dec 06, 10:27 AM
    • 32,928 Posts
    • 442,229 Thanks
    pigpen
    Mine don't last long enough to store!

    I put them on a plate in the microwave and they are usually gone within 24 hours!!

    My mother kept a few in an ice cream tub and they saved ok
    LB moment 10/06 Debt Free date 6/6/14
    Hope to be debt free until the day I die
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  • HappyIdiotTalk
    Mincemeat pies

    Makes 2 dozen

    10 oz plain flour
    1 oz ground almonds
    6 oz butter
    3 oz caster sugar
    rind of 1/2 lemon
    1 egg yolk
    3 tablespoons milk
    by janb5
    Is that salted or unsalted butter? Got friends round tonight expecting HM mince pies and mulled wine. Never made them before but thought I'd give yours a go. Wish me luck, one of the guests is a chef, and his wife could be a Michelin inspecter!
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
  • vivaladiva
    Will this thread do for Trex, what we did for Stardrops?
    I have plenty of willpower - it's won't power I need.
  • VickyM
    Is that salted or unsalted butter? Got friends round tonight expecting HM mince pies and mulled wine. Never made them before but thought I'd give yours a go. Wish me luck, one of the guests is a chef, and his wife could be a Michelin inspecter!
    by HappyIdiotTalk
    I've used this recipe many times and it is really worth doing. I've always used salted butter - I think when Katie Stewart wrote this recipe (back in the 70s) unsalted butter just didn't feature!
    • morganlefay
    • By morganlefay 21st Dec 06, 3:09 PM
    • 1,168 Posts
    • 1,713 Thanks
    morganlefay
    I've gotta say that I've made the Katie Stewart pastry for years and we like it tho it's a right pain to roll out (v sticky) but this year I tried the Trex ones (which I see today in Waitrose is now saying that it's 'Free from hydrogenated fats' which it wasn't last week) and they were a DODDLE to make and wonderfully short and light. IMHO if I were new to mincepies, and cooking for a chef, I'd definitely avoid the Katie Stewart ones and go for the Trex ones which could be rolled out straight away and were really good.
  • dannahaz
    Hi Researcher
    Thanks for posting this!

    This is the first time I have made pastry since I was at school. It's turned out quite well, but I think I had the mixture a bit too dry. Shame it means I'll just HAVE to make a second batch!

    Thanks again

    EDITED 6 hours later to add. OMG. I wrote the above just after I turned the pies out of their tins. It's now 6 hours later, the pies are cold and I can't stop eating them.
    Last edited by dannahaz; 22-12-2006 at 5:11 PM.
  • tankgirl1
    thanks for the recipie OP, have got some mince pies to make today, and am going to have a bash with this- although i'll have to use half lard/half butter as i dont have any trex.

    will update later
    I don't know half of you half as well as I should like, and I like less than half of you half as well as you deserve.

    RIP POOCH 5/09/94 - 17/09/07
  • demented
    My elderly neighbour has at last given me her recipe for her mince pies. Do try it, I promise you will be surprised by how excellent it is. I will reproduce it exactly as she taught me yesterday.

    Yield - 3 dozen pies.

    1 lb Self raising Flour
    8 oz Trex
    4 oz caster sugar
    1 egg
    little water

    2 jars mincemeat.

    Rub fat into flour and sugar until resembling fine breadcrumbs. Lightly beat the egg, and mix in with a knife adding a little water. Resulting paste should be smooth and soft and very pliable. No need to rest in fridge.

    Roll out thinly, you will need plenty of flour as the pastry is quite sticky - this is correct as it will 'thicken' slightly when cooking.

    Line your mince pie tins with the pastry (greased with trex), we used a pallett knife and place a spoonful of mince in each, place on pastry tops and seal gently with finger tips (no added liquid necessary). Be careful, this pastry is soft to work with.

    Cook at appx 180/90c until lightly golden. (Appx 20 - 25 mins, but will depend on your oven).

    Leave pies in tins to cool for a few minutes and then place a wire rack on top and tip over - tap the bottoms of each pie and they will slip out. (Don't attempt to hook out with a knife - they will break!) Then you can turn them up the right way to cool.

    Sprinkle with a little sugar if preferred.

    This pasty will be crisp, yet crumbly - keeps and freezes exceptionally well and her pies are legendary - she is asked to make 100's each year.

    Happy eating
    by researcher
    Hi Researcher, I am going to make some mincepies tonight, just wanted to make sure that i will be using the right flour, The recipe states Self raising flour, is it supposed to be SR or should it be Plain flour that is normally used for shortcrust pastry. Just wanted to check. Thanks a harrassed demented
    20p savers club
    before joining had nothing
    joined on 19/03
    now have 40.00 saved
    saving to pay off debts Debts now paid off. Yeah.
    Amazon sellers club member 31
  • tankgirl1
    well made mince pies this aft- got 32 from the recipie, and they are delish! had rave reviews off my mum, which is saying something, as she is the mince pie queen in these parts

    so thanks again OP
    I don't know half of you half as well as I should like, and I like less than half of you half as well as you deserve.

    RIP POOCH 5/09/94 - 17/09/07
  • tankgirl1
    Hi Researcher, I am going to make some mincepies tonight, just wanted to make sure that i will be using the right flour, The recipe states Self raising flour, is it supposed to be SR or should it be Plain flour that is normally used for shortcrust pastry. Just wanted to check. Thanks a harrassed demented
    by demented

    its supposed to be SR flour. at least thats what i used, and they turned out fab

    hth
    I don't know half of you half as well as I should like, and I like less than half of you half as well as you deserve.

    RIP POOCH 5/09/94 - 17/09/07
  • demented
    Thank you tankgirl1, I wasn't sure about the flour and didn't want to faff about using the wrong flour. I am now off to make the pies, I have just finished making some Chicken Liver pate, and tomorrow i am going to make the dog some Biscuits from a recipe that i have just come across.
    Thanks for you help. A not nearly so harrassed demented.

    20p savers club
    before joining had nothing
    joined on 19/03
    now have 40.00 saved
    saving to pay off debts Debts now paid off. Yeah.
    Amazon sellers club member 31
  • researcher
    Just logged on - yes it is self raising flour - I was really surprised too - by now you'll be getting the first lot out of the oven - hope they're delicious?
  • Lara
    Dog Biscuits!
    and tomorrow i am going to make the dog some Biscuits from a recipe that i have just come across.
    by demented
    Ooooo dog biscuits......are they low fat..................doggie has an ermm slight weight problem! these could be her Christmas present .......... . Could you share receipe with me please - on another thread of course . Thanks!

  • BusyGirl
    Thank you for this wonderful recipe. I made a batch with some help from my two daughters this afternoon. WOW! They are the best (even when made by me)! I feel like a domestic godess and I can't wait to give them to my visitors tomorrow.
    Thanks again!
  • lainey stardust
    Hi all. just want to say thanks for sharing this recipe. I made two dozen this morning as a tester for xmas and I have to say they are great!! My family and friends all will be getting boxes of these for xmas this year
    Last edited by lainey stardust; 01-10-2007 at 7:12 PM. Reason: correcting spelling
    doing what I do best...trying!!-- lainey
    Proud to be a Wooligan
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