Mince Pies

researcher

Hi Folks,

I fancy doing a bit of baking and making the first mince pies of the season.

Usually I make a shortcrust pastry - but having eaten pies made by an (elderly) neighbour, I've got to reconsider - they were fantastic. I watched her and know she used only Trex, an egg and a little sugar - I don't know whether plain or SR flour.

The pastry was so delicious, melt in the mouth - and didn't go hard after a day as shortcrust tends to do.

I can't get the recipe from her - it's a closely guarded secret. Any ideas as to the recipe?

kathyd_2

This sounds like a 'Rich' shortcrust pastry. I use a basic shortcrust pastry recipe and then add 1 oz of sugar and 1 egg yolk to mine. Don't handle the mix too much, very lightly and bring together with a knife when adding the egg. Only get in there with the hands to bind together. (run your hands under cold water to cool them first). Leave to rest for half hour. One thing I found useful was not to roll the pastry out too thin. Mine used to end up more like a biscuit type texture, however, rolling the pastry out a bit thicker they ended up more crumbly than crispy. Does that make sense?

If all that fails, maybe the Trex is the magic ingredient. I use butter.

researcher

You make perfect sense - and I'll try with Trex as I have to be very careful eating dairy.

apprentice_tycoon

my best mince pie pastry came from the Home and Freezer Digest (there are lots of OS fans of these booklets)

Makes about 30 mince pies
4 oz butter
4 oz marge
1 oz lard (trex will be fine)
1 lb SR flor
1 egg - separated
milk to mix

Either rub the fats and flour together or give them a wizz in a processor
Add the egg yolk and enough milk to mix to a firm dough
Shape into a block then chill for ages, overnight is good.
Roll and use as you want to. Use the egg white to glaze
The pastry will freeze raw or freeze the finished mince pies - Delias mincemeat is the only mincemeat worthy of this pastry

DonnaP

How do I get mince pies out of the baking tray without breaking them?

Thanks for any help!!

Donna

culpepper

have you tried turning the whole tray upsidedown over a cooling tray and banging the bottom?
Else weedling a knife in around the edge very carefully if they are well and truly stuck.

needaspirin

If you have to ask, it's already too late.:(

Next time grease or line with parchment. Don't overfill as the resulting leakage sets better than superglue!

PS may I have the broken ones? I don't care what they look like.

DonnaP

I did grease the tray and I did try turning them upside down - some came out and some stayed put! When I try to use a knife 'carefully' my careful obviously isn't careful enough and some break a bit!

Is it best to leave them to go cold before attempting to get them out? Or should they be warm.

Donna

P.S. I have scoffed the broken ones and now feel sick!!!!

needaspirin

:rotfl::rotfl::rotfl:
Serves you right for not saving them for me!

I guess you'd be better off letting thm cool off now and try later (when you feel better).

Scrub the "glue" off the tins before next use and maybe use pastry cases. I must admit one or two of my jam tarts boil over and stick as I like to be generous with the filling.;)

jcr16

i always take mine out of tin the sec they out of oven. i have never had one break of stick. but i do have a non-stick tin to cook them in so maybe this is why.

but i do agree don't over fill, as if this spill it can make it harder to get them out the tin.