The best mince pie pastry ever?

ljbnotts

Wow this actually is the best mince oie pastry ever! I made a batch the other day and it was perfect and i didn't find it hard to work with! Thanks so much for sharing the recipe! I made jam tarts a few weeks ago that went in the bin as the pastry was white and rock hard!

lindos90

Tesco own brand jars of mince meat are currently only 30p, even the SEL said it was 30p!!! they are showing at £1.20 online, but ive just bought three jars for 90p!:money:

http://www.tesco.com/groceries/Product/Details/?id=254915940

This was in an express store (the smaller ones) so not sure if it works in all stores (metros, extras, ordinary)

They were not with the other jars of mince meat so if you dont spot them, its worth asking! I found them on an end isle, the SA who directed me said he had tried this and robinsons and there was no difference in taste either!:T

lisa26_2

ALIBOBSY wrote: »

Lisa-if you are still watching this thread/forum lol, can I ask how you did the lemon curd pies. I have some lemon and lime curd in an open jar to use up and thought I could do a few different type of pies to freeze ready for crimbo. Do I cook the tart cases empty and just pour the curd in after, or is it cooked together like jam tarts?

Was thinking I could freeze some curd ones open topped and add merange once defrosted, but don't know how it would work-perhaps the blind baked with uncooked curd (already cooked once before going into the jar obviously) would be better as they would need to go back in to cook the merange?

Given the amount of pastry think I will do some apple pies as well as the mince pies.

ali x

hi ali, only just saw this when i popped on to see if anyone had any new ides! I did the lemon curd tarts just like jam tarts, I didn't blind bake the cases. i reckon if you wanted to top them with meringue you'd need to make lemon curd tarts and bake them a bit first then add the meringue or it'd be burnt before the pastry was cooked.

vikki_louise

Thanks, they were so lovely last year, am doing them again now

MidLifeCrisis_3

Thanks OP just made them and they look gorgeous! I have a fan oven so baked for around 15-20 min at 180c until golden. However, I don't think I pressed the lids down quite enough as some have loosened or come off as I've turned them out and I think I overfilled some of the last batch in order to use up the mincemeat. Of course none of this will matter to the troops who I'm sure will devour them within no time at all paying no attention to such defects. What a shame I don't like mince pies at all myself as they do smell absolutely delicious!

tizyer

Hi Thank you for the mince pie recipe.

I have made mince pies for the first time in my life(I am a man!!!) and this recipe is fantastic if I can make them anybody can!
The amounts only made 34 not 36 but I think the 1st batch pastry might have been a bit thick.

Merry Christmas

Mum-2-4

Many thanks for sharing the recipe, my daughter and I have just made a batch, sampled by my sons, best mince pies ever tasted.

mumoftwo

I have used this again this year, brilliant! thanks to the OP

researcher

I'm delighted so many of you still use this recipe - my neighbour is now unable to make these as she's past the stage where she's able to bake - but her recipe lives on and that is wonderful. To think that so many years have passed since I first posted it.

Merry Christmas and a Happy new Year to you all.

lindos90

Thanks OP for the recipie I found the thread a couple of years ago now! I have used it again this year too! They really are the best mince pies! sprinkled with caster sugar and edible glitter this year for a change, still taste great!

I used to make half a batch at a time, which was a pain with measuring half an egg! Now ive discovered they can be frozen well, so I make a full load, bake half and freeze half. Great for unexpected guests as the pasrty unfreezes in the time it takes to heat the oven, and doesnt take much longer to bake than they do when they are fresh!

I freeze them in the tins, leave them in the tins if I know I will be baking them soon, or carefully remove them into a plastic bag once frozen if I think I may need the tins for other things. Pop back into tin for baking. Just slightly firm down the tops again before baking as they may have developed gaps while being frozen, and may let the filling bubble out if you are not careful!:T...now i can have mince pies for guests without trashing my kitchen or finding flour in my hair and two floury hand prints on my bottom!