The best mince pie pastry ever?

vikki_louise

minimooch wrote: »

just made mince pies using this recipe and they were truly fab!

Not one to try with making with the kids, as they pastry is not very forgiving, but well worth it.

And turning out the pies upside down is sheer genius. I made 3 dozen and every single one turned out perfectly. Normally i chisel them out of the tin and loose half.

And another thumbs up for delias mincemeat. Make it with the kids and much prefer it to shopbought

Thank you OP!!

sorry ive not read all pages, how do you do them upside down?

morganlefay

'Upside down' just means that you sit your cooling rack on top of the cooked mince pies, turn the whole caboodle over quickly so the tin with the pies in is on top, tap the bottom of the pie tin gently and they all pop out of the tin SOOOOO easily (then you gently turn them right side up again). Last year I didn't believe it would work and chisselled them out, breaking lots, but this year I did it and it WORKS - hoorah !

This year I bought myself a long metal pallette knife to get the pastry up off the board and that made a huge difference to the ease of handling it.


Has anyone used this pastry without the sugar for savoury things ? I'm about to try as I think it's really good pastry and I don't seem able to make any other sort.

bees**knees

Having read through the thread today I thought I would add a couple of suggestions. Sorry if already posted but didnt see them.

1) you can save time by getting the mix to the 'breadcrumb stage' and storing in a plastic bag in fridge ( keeps a few days) When you need it, take out and add the egg/water. Mixture is nice and cold which always makes the best pastry - old saying that 'people with cold hands make best pastry' !

2) for a different mince pie just use pastry on the bottom of a deep bun tin, put in a teasp of mincemeat and top with a tablespoon or so of a sponge mixture ( Victoria sandwich) When cooked dust with icing sugar. A Xmas bakewell tart ! Works in a big tin too.
ValB

lostinrates

Made this pastry today for the first time and despit getting a bit frustrated with it rolling/cutting outit is fabulous. I made as per OP and its light and clean tasting, which,while I'm normally a bit butter fan, I think makes a better foil for mincemeat.

I did find it VERY difficult to work with, very soft was easier, but as rolled and re-rolled trimmings for more cut outs its dried out and become even harder to work with. I also only got 2 dozen tarts from it,and would like to get it a little thinner next time, but hope I can handle it thinner!
edit: I hoped while they were baking they wouldn't live up to the hype because it was a hassle to handle, but they really,really do!

lisa26_2

I've had a go at this recipe for the first time today.....from a single batch I got:

2 dozen mince pies
2 dozen mini mince pies
1 dozen lemon curd tarts
1 dozen sweet canape cases (as I had nothing left to fill them with!!)
ANd I also threw a little bit away as I was sick of seeing it lol!

I have to say, I NEVER make my own pastry and expected to struggle with this but, unlike others, I found it really easy to work with. I think it's because I do sugar craft so I'm used to rolling stuff out really thin and then needing to cut out shapes without it sticking to the board! I've got a couple of tips that might help:

1. Don't be scared to use LOTS of flour to roll the dough out......and I really do mean LOADS!!! Don't roll out all the dough at once.....start with a maximum of half then it's easier to handle and also if it starts to get dry you can add some more to it to soften it up. If its still too dry then just sprinkle a bit of water onto it and knead it in. I didn't need to use a pallette knife at all, I just let the flour help me and I could roll, cut out and pick up the pieces no trouble, the flour also helps to stop them sticking to the tin.
2. Don't be scared of the dough.....the more careful you try to be when moving it around/turning it over/picking it up, the slower you will be and thats when it tends to tear......just throw it around (ok don't go too mad though!), you won't hurt it!!! I don't roll it more than a couple of times befor turning it through 90° or turning it over and most times adding more flour too!

Hope that makes sense and is of use to someone lol!!

lostinrates

lisa26 wrote: »

I I've got a couple of tips that might help:

1. Don't be scared to use LOTS of flour to roll the dough out......and I really do mean LOADS!!! Don't roll out all the dough at once.....start with a maximum of half then it's easier to handle and also if it starts to get dry you can add some more to it to soften it up. If its still too dry then just sprinkle a bit of water onto it and knead it in. I didn't need to use a pallette knife at all, I just let the flour help me and I could roll, cut out and pick up the pieces no trouble, the flour also helps to stop them sticking to the tin.
2. Don't be scared of the dough.....the more careful you try to be when moving it around/turning it over/picking it up, the slower you will be and thats when it tends to tear......just throw it around (ok don't go too mad though!), you won't hurt it!!! I don't roll it more than a couple of times befor turning it through 90° or turning it over and most times adding more flour too!

Hope that makes sense and is of use to someone lol!!

Thanks, the lots of flour countered with water will indeed be helpful! I'm trying again tomorrow!

lisa26_2

lostinrates wrote: »

Thanks, the lots of flour countered with water will indeed be helpful! I'm trying again tomorrow!

I actually never needed to add any more water, I just kept adding a bit more 'fresh' dough and needing it together.

jeninbrighton

Rachel Allen's mince pie pastry works everytime for me - foolproof!! Mince pie recipe

ALIBOBSY

valbuk wrote: »

Having read through the thread today I thought I would add a couple of suggestions. Sorry if already posted but didnt see them.

1) you can save time by getting the mix to the 'breadcrumb stage' and storing in a plastic bag in fridge ( keeps a few days) When you need it, take out and add the egg/water. Mixture is nice and cold which always makes the best pastry - old saying that 'people with cold hands make best pastry' !

2) for a different mince pie just use pastry on the bottom of a deep bun tin, put in a teasp of mincemeat and top with a tablespoon or so of a sponge mixture ( Victoria sandwich) When cooked dust with icing sugar. A Xmas bakewell tart ! Works in a big tin too.
ValB

What a fab idea. My mum always made "maids of honour", basically jam tarts with sponge mix on top as we didn't like almonds, never thought to make them with mincemeat doh!! My Dad adores "maids" but mum never makes them anymore, he loves my homemade mince pies as well (mum can't be bothered to bake any more-her words not mine ). If I combine the 2 like that and make a big jug of custard my Dad will be in heaven :A.

ali x

FOREVER21

Sainsburys 12 for £1.50.
No gas, lecky costs no washing up no waiting around!!:j