The best mince pie pastry ever?

awesome2_2

Hi
You can make them now but I would freeze them, if you dont want to freeze them I would leave them until 3/4 days before. I have made some already and what I did not freeze lasted in a airtight box for 5 days (even though they are lush and my ds who is 8 is a mince pie monster) I am going to make more on Monday and some apple pies with the same pastry.

HTH

MrsE_2

researcher wrote: »

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

I made some, its lovely very crumbly when cooked.

BUT I also found it very crumbly when trying to roll out, a bit too crumbly, but I've just noticed the "littke water", I didn't see that & didn't put any in, do you think that would have made a difference?

I found it a bit sweet (for my liking) & will use half the sugar next time.

MrsE_2

sb44 wrote: »

The shortcust pastry recipe on the back of the pack says 10oz plain flour, 4oz Trex, 1/2 tsp salt and 4 -6 tbsp cold water. Must admit I used self raising as I don't have any plain left and they were still great.

I guess you could leave out the salt & add sugar for a sweet pastry.

MrsE_2

organic_wanabe wrote: »

Last week I started speaking to a lady in a long queue at M&S. She had their luxury mincemeat in her trolley (buy one get one half price) and was saying how good it is. Anyone tried it? She also said that when she makes her pastry she always substitutes half her fat for philly cheese. Has anyone tried doing this?

I used this recipe to make the mincemeat

http://www.dailymail.co.uk/femail/food/article-1232627/Jamie-Olivers-Christmas-recipes-Mince-pies.html

I used Waitroses mince meat, a big jar was less than £2. Then you dress it up with your own additions.

I left out the cranberries & used chopped nuts instead & the OPs pastry.

waddy80

I'm just about to have a go at these. Wish me luck (pastry is normally not my friend)

Bunny200

You'll be fine, just use LOADS of flour, did my third batch yesterday (savoury) and it was great, I find it easier to roll than normal pastry as it doesn't shrink but u do need ooodles of flour!

waddy80

Right I did a batch.

It is definitley the best mince pie pastry. It tastes like you should have bought them in the shop!

However these were the problems that I found:

When I rubbed together the flour, trex and sugar it didn't really go breadcrumb like. It went very like playdough in one huge ball. I worried that maybe I didn't add enough flour, so added more but it didn't really help. So when I came to add the egg it was really difficult. Anyone know what I did wrong?

I also know I didn't roll it thin enough. And because it didn't shrink there was definitley too much pastry.

The next batch will be done by the end of the week. Hopefully they will be a 100% success!

waddy80

After re-reading the thread I've figured it out. Add the sugar after the flour and trex are breadcrumbs. I must haev had a blonde moment!

LJM

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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ive just bought myself 2 lovely fluted baking tins so will be making some of these tomorrow looking forward to them already

thistledome

Anybody know if they come out as nice if you use Stork in a tub?

I think the tub Stork is a bit softer than the packet stork. I can't get Trex, Cookeen or White Flora round here, the shops are useless.

TIA