The best mince pie pastry ever?

competitionscafe

A nice tip for the filling is to peel very thin shavings of apple with a veg peeler and soak these in brandy then put a couple of shavings of the brandy soaked apple on top of the mincemeat filling before you put the lid on the mince pie. Yum! This is how my gran used to do them - don't have the rest of the recipe unfortunatley but she made the best mince pies ever. You can also freeze mince pies and then take them out as you need them.

nettles77

How thick or thin should the pastry be when rolled out and what size of cutters are u all using? Thanks. Could this recipe be used for apple tart/pie?

Becsam_2

Hi Everyone,
I am new to the site and this is my first post!! I just wanted to say a really big thank you to Researcher, I have been looking for a recipe for
my mincepies and from all the posts I have read this one looks great. I have been given a huge jar of homemade mincemeat ( Its Yum ) and I wanted a recipe to do it justice. So again many thanks and I will let you know how I get on, fingers and toes crossed. Take Care Everyone.
Becky

jackiealing

hi all
there's been lots of replys to the original thread so from an old hand has everyone noticed in every recipe that weight for weight you use half the fat to flour and all will be well. unless your scales are iffy of course
With the current cholesterol watch which we all do flora do an excellent quality white fat which compares well with Trex but is a bit softer so you may end up adding an extra table spoon of flour. so that was simple wasn't it.
crumbles you divide the measurements 3 ways so 2,2,2 or 3,3,3 and so on, thats flour, marge/butter, caster sugar. Christmas crumble is brill on xmas eve the fruit is a mix of apples and mincemeat plus a good tablespoon of brandy or rum whichever is your poison. the crumble mix stores well in the fridge

Becsam_2

Hi All Only Me Again,
I have been reading about Trex and I wondered if anyone remembers Cookine? I think that's how you spell it. My aunt says she used to use it all the time and can no longer get hold of it. I was wondering if Trex is just like Cookine used to be as she could then use that instead.
Cannot belive it is nearly Christmas again, is it me or does time seem to go faster the older you get? Take Care.

Becsam_2

Thanks Jackie for the advice about measurements for crumble it is so easy to remember. How do store the crumble mix if you freeze it, in a plastic tub or a bag? And also how long can I freeze it for?
Thanks, Becky

organic_wanabe

I seem to recall a product called 'Cookeen' which was around when I was a teenager - a white block of fat so I suppose it was like Trex. [Just did a search and see it was mentioned on this site in 2004 when MATH (missing his posts - where are you MATH?) received it instead of Lard in his home delivery.]

Next batch of pastry I make I am going to try using half fat and half philly cheese to see if it is still as crispy, crumbly and delicious. Don't suppose there will be a great calorie difference!

jackiealing

there is no need to freeze it just airtight tub or a plastic bag with wire tie in your fridge mind you my family use it up themselves so i have never had to test it over a long term, a tin of plums or rhubarb (drained) and they are away

mathsus

researcher wrote: »

I sometimes grate in a raw cooking apple, but still usually buy Robinsons.

You might like to try this. Another friend sweetens cream cheese with sugar to taste and puts a teaspoon full on top of the mincemeat before sealing in the raw pastry case - this doesn't dissolve as it cooks but forms a sweetened layer. Mixed reviews on this, for me it's too much, and I like them plain but other friends love it. Try it on a few and see what you think.

Thanks for reminding me about these... From an old Josceline Dimbleby Christmas recipe book. They are fabulous...

isaacsmum

sound yummy!
thankyou and your neighbour:T