The best mince pie pastry ever?

researcher

Many years ago I made chocolate truffles as a gift for everyone - they were so good I ending up getting paid orders and it became very successful! So I think its a wonderful idea making these as a gift, you're giving your time and effort which is so much more valuable.

I bought a roll of cellophane from a florist supplier which was cheap and used this to wrap wicker baskets lined with tissue paper. With a ribbon they looked professional but wrapping costs were minimal.

To really cut down on costs how about sitting each (cooked) pie in a baking case (there are some really pretty ones, I paid 99p for a pack of 75 with 4 designs) and then sitting them on a piece of foil covered cardboard - then wrap with cellophane? You could do them flat and wrap underneath or sitting on top of each other as a pyramid and gather the cellophane together at the top, tying with a bow. You could also go to charity shops and get nice plates/platters for pennies to sit them on rather than use a covered card base. My mind is full of ideas.........

Good luck. :beer:

melie3

used the OP's recipe last yr, now had to come back to find that recipe again!!!lol....:T

Zooxanthelle

melie3 wrote: »

used the OP's recipe last yr, now had to come back to find that recipe again!!!lol....:T

Me too!

LegalBlonde

Thanks so much Bunny and Researcher, I am getting really excited about it now. And you are so right about time being precious - I think some of my older relatives will appreciate them more than anything I could ever buy in the shops. At 61 I am starting to think my mum really does have everything!!!

Will let you know how I get on, will probably make my first test batch in a few days.

Apologies if this has been covered but I spent a whole night reading the thread for fun a few nights ago:

1. Everyone says these are great to freeze - when you take them out how long does it take to defrost and do they defrost well i.e. does water leak etc

2. After defrost, how long are they "good" for?

Basically I am flying to family on 20th December, I am going to start baking and freezing now but obviously will have to defrost to pack, and then had a thought - will I have to give all my presents to family straight away so they eat them while still good???

Really looking forward to getting started x

irishwexford

I made a batch of these on Sunday using home made mincemeat bought from a salvation army lady for charity and they really are the 'best mince pies ever'. OH managed to scoff quite a few before I could freeze them but will be making another batch later on in the week for him. I dont 'do' pastry so buy it frozen but these were so easy and boy do they taste good.:T

ceebeeby

This is just what I was looking for - fab!!!

jolou16

hi! made the recipe from OP last year and they went down a treat with everyone! so much so i have a rather big order for them this year lol going to start the baking this week so needed to hunt down the recipe again :beer:

rosekitten

researcher wrote: »

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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just bumping this because its taken till
now to get some Trex so I can make these

Bunny200

If I want to make savory pastry to make mini quiches, do I simply leave out the sugar? I don't need to add anything else in to make up the weight do I?

jolou16

all the shops by me are out of trex! argh ive had to buy cookeen instead, hopefully it turns out ok, if not im on the hunt next week for trex so i can do my christmas day/boxing day batch.