Mince Pies

apprentice_tycoon

Some pound shops sell little foil dishes that are shallow and saucer shaped, these are great for the job, make the tops and bottoms almost the same size too and if you are using bought mincemeat add extra dried fruit to mop up the excess syrup which causes the spills.

If yours are still stuck put them back in the oven for a few minutes to soften the goo and ease out with a spoon handle

morganlefay

I use 'non-stick' tins which don't work even tho lightly greased before putting pastry in, but I also have a secret weapon: small plastic spoon, bought 31 years ago from Mothercare to feed Little Person. It has gently rounded edges and doesn't scratch the tin, and every year I just use it for the mincepies and out they pop (when warm, tho - don't let them cool or they'll be stuck fast. It earns its keep in my drawer and every year at about this time I'm afrain I've lost it, but there it is !
Does anyone make mince pies in silicone thingies ? If so do they come out OK ?

kathyd_2

I used to have a devil of a job getting my little pies out of the tray but this year I bought a tray with shallower thingies and even though I still have to get in there with a knife, not one has broken.

loopylass81

Ive promised ds that I would make some mince pies this afternoon but I can find a recipe anywhere as anyone got one??

TIA

Pollybear

I would just make shortcrust pastry, roll out, cut into rounds and put them into bun tins. then put in a spoonful (probably dessertspoon) of mincemeat. Cut out rounds using next size down cutter and put on top, (put a bit of water on the edge to stick down)and make a small slit with a knife.

Shortcrust pastry = 8oz flour, 4oz fat, rubbed in, enough water to form a dough.

Bake at about 180, check after 20 mins. Ovens vary

loopylass81

thank you that sounds easy enough for ds to do...

poodlehorse

remember not to overfill them though, otherwise the bubble over and don't look too great, still taste good though, if he has any star cutters from perhaps playdough sets use these to cut out stars or his preferred shape to put on top instead of a lid and look the business. And if anything doesn't look as pretty as it should dust with icing sugar, covers a multitude of sins.

D&DD

I sometimes do little open topped ones,partbake pastry bottoms (!!!!! with a fork),add mincemeat and finish cooking then once cool top with a thick icing..just icing sugar and a drop of water.:D

ben500

Pollybear wrote: »

I would just make shortcrust pastry, roll out, cut into rounds and put them into bun tins. then put in a spoonful (probably dessertspoon) of mincemeat. Cut out rounds using next size down cutter and put on top, (put a bit of water on the edge to stick down)and make a small slit with a knife.

Shortcrust pastry = 8oz flour, 4oz fat, rubbed in, enough water to form a dough.

Bake at about 180, check after 20 mins. Ovens vary

This is an excellent and compact post the only thing I would add is to sprinkle with sugar to give them a crisp and sweet upper crust. Assuming of course there are no dietery reasons not to.

kethry

Delia's traditional mince pies are nice.. i do a variation on these - i add 1/2 tsp (or more, according to personal taste) of mixed spice and some grated orange zest at the breadcrumb stage.. then instead of using water to bind together i use a mix of Orange Juice and Rum. gives a lovely light pastry.

HTH

keth
xx