The best mince pie pastry ever?

researcher

vikki_louise wrote: »

I made these again this year is the old lady still baking them herself?

Thanks for asking. No, she's now blind and very elderly, in her 90's and is no longer able to cook.

I'm very thankful that she passed this recipe on to me, and have such fond memories of standing at her kitchen table whilst she instructed me.

Nicki

This is a great recipe! On Tuesday night DS1 who is 12 and I made a batch and used about 2/3 of the pastry with 2 jars of mincemeat. They turned out really nicely. On Wednesday I was in nursery with DS2 and was asked if we could bring some finger food for a party today, so yesterday evening I thought I would make some apple pies with the remainder of the pastry. DS2 (who is 3) decided to take over when I was half way through making them, and very competently rolled out and cut out shapes to line a fairy cake tray, filled them with apple sauce from a jar (:o) and cut out and applied the lids. He did a great job and no one could tell at the party that our contribution was mostly made by a 3 year old! They all disappeared fast. The pastry had obviously been in the fridge in a covered bowl between Tuesday evening and Wednesday evening and that did make it very easy to roll out, even though I didn't find it all that tricky even on Monday night to work with.

Kittenkirst

Researcher: sorry to hear about the lady, I do hope that you habe taken some round to her this year :0) x

Kitchenbunny

Thanks, Researcher, for posting your neighbour's recipe. I shall be giving it a go this morning after I've had a coffee. I'd been looking for something extra special this year. I shall take a photo of a finished article if they turn out great.

KB xx

ETA: Just discovered half way through I didn't have enough mincemeat (shock!) to make a full dozen, so I've made half mince pie and half with raspberry jam. I can't believe how gorgeous they are - I'm running out of superlatives!

Wow. Just ... wow.

Lippycow

I made 12 mince pies using this recipe and 12 using Mary Berry's rich shortcrust pastry and did a taste test on the family...the result was everyone said they liked this recipe best and i have to agree absolutely deli-sh and my pastry for years to come...thanks:j

rosekitten

made two batches of these first 48 vanished
within a couple of days so the second 48 I froze
them after they cooled down after baking,they freeze
really well
many thanks to the lady who shared this recipe with us

craigywv

Hi, I would like a fail proof easy sweet mince pie recipe from scratch .as in recipe for the pastry please. I bought LOTS of mince last year for 20p or something and would like to start baking/freezing for Christmas. thanks in advance xxx

mummyyof5

That is the one I use too...make loads for Turkey and Tinsel coach trips and always get loads of compliments...it is a little difficult to handle as it is so short but totally worth it x

tizerbelle

It depends what type of pastry you want - many people do a sweet buttercrust pastry for mince pies, Personally, I don't like sweet buttercrust so mine are always done with shortcrust pastry - nice and thinly rolled. Then after baking a good sprinkling of icing sugar.

Shortcrust is simply a half fat to flour ratio but you do need to use two types of fat so basic recipe is 8oz plain flour, 2oz lard and 2oz block margarine. Rub fat into flour, when well blended add a tablespoon of water to bring the mix together and then cover and chill in fridge for 30 mins before rolling out.

[Deleted User]

The best pastry I've ever had was made by my late MIL, it was crumbly, very short and delicious and very,very naughty. The thing that made it different was to use 6 oz of butter to every 8 oz of flour and not the usual 4 oz. Worth doing a small batch as it's quite difficult to roll and cut, but infinately worth it!!! Lyn xxx.