The best mince pie pastry ever?

rosekitten

I would probably work better eith a block of
stork rahter than the kind in the tubs,just
got back from Tesco no trex so asked and
the man got me some from the back,bought
two blocks.

I know the idea is to make for christmas but
mine get eaten at break neck speed here.
So my master plan started baking at 12.30 am
while everyones in bed,so far I have two dozen
frozen and another dozen to freeze

Amarillo

Just made these in a hurry. If you split the dough into managable chunks, stick a bit between two bits of cling film then you don't need any flour to roll it out, just roll on top of the cling.

LegalBlonde

where can i get the tin bun cases to put them in or can i just use normal paper ones? thanks!

Icey77

I just made the classic mistake of putting the sugar in with the flour and trex. I also tried the food processor that my grandmother gave me and managed to kill it - it sparked and smoked :eek:

All round disaster really :mad:

Will try again on Sunday, back to making the pastry by hand - I can see what I'm doing then. Harumpf.

rosekitten

Must admit I put the suger in with the flour
they still turned out fine,feeling really chuffed
with my self last night I made two dozen
mince pies and used a baking apple and made
a dozen apple ones,then ran out of flour before
I could make any meat pies.

WolfSong2000

Made some of these today - ended up being 15 mins late for my lecture as I had to wait for them to cook and then get them out of the oven (oven in my flat is awful), but my lecturer forgave me after I gave him a mince pie, still warm from the oven. Enjoyed it so much that he had another before I left. lol. As did the rest of my group (am last year uni student, so very small class of about 6)...they were very popular, so shall definitely be making more

miss_cupcake_2

I made a batch of these lastnight, and wow, they are brilliant! It's tradition in my family that I always make the mince pies the week before Christmas and in previous years I've relied on ready-made pastry... Well, not any more! My boyfriend ate 5 (yes, 5 :eek: and he claimed he didn't like them before tasting these!) throughout the course of the evening yesterday, the rest have been secretly stashed away in the freezer. They'll journey all the way from Hertfordshire to Scotland with me on Christmas eve and I can't wait to share them with my family when I get there Thanks for sharing this recipe!

morganlefay

AAAARGH I need help. I've just made 36 of these and it all went fine tho pastry a tiny bit prone to crack when put in the tins. I have 3 tins - two oldish but with non-stick surface and one brand new Lakeland one. I greased them all with the trex but when cooked only the Lakeland ones came out OK (I just put the rack over the top, turned the whole lot over and the pies fell out neatly.) The ones in the old tins all stuck - despite non-stick and greasing - what do other people do ? At present I'm tempted to buy two more Lakeland tins and be done with it as it's wasted a whole morning and OH and I are going to get very fat eating up the collapsed disasters. I suspect the mincemeat leaked a bit through the crasks (tho I did patch them up) and caused the sticking but I'm very unhappy as they taste wonderful but look awful, and lakeland tins v expensive. They were all going to go into the freezer but now I'll have to make more as I can't salvage enough. has anyone tried using silicone 'tins' ? HELP PLEASE ! :mad:

DianneB

Finally got round to trying this and have to admit I found it too sweet and difficult to handle, I normally use half trex half butter mixed with water, covers all eventualities and tastes great!!

greytil

May not be the best ever mince pie pastry, but it's the best I've ever made.

Living in Greece, Trex wasn't an option, but non-salted butter seemed to work fine.

Lacking caster sugar I just crushed plain sugar, and the result was great. Lovely soft pastry.