The best mince pie pastry ever?

craigywv

thanks for replies I shall give them a go xxx

craigywv

thanks I shall have a good look at these recipes xxx

scaredy_cat

i add a capfull of brandy or whiskey to the jar of mincemeat and give it a quick stir.

Alton_Towers

This recipe is from somewhere on here, I made them last year and they are lovely and light and crisp. The pastry makes loads!

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

craigywv

thank-you for that detailed recipe I shall be trying them all out as I bought QUITE A FEW jars last yr at 20p..................about 15 jars maybe more lol

daisiegg

If you have more jars of mincemeat than you might use in mince pies, do you want other recipes using mincemeat? So far this year I have made a delicious dessert using mincemeat and apples that is a Mary Berry recipe, and a mincemeat loaf cake that is also very yummy. The recipes might be on google but let me know if you want me to post them

MoradoJess

Advance warning this post will probably be completely useless and show my lack of pastry knowledge.
My nan makes the most amazing apple pie and it's the pastry that makes it (which I think is the same kind of pastry?). Anyway, because it's so short (because of lots of butter maybe? :huh: Help me out here people ) it's really difficult to handle so she always rolls it between two sheets of clingfilm. Little fiddly but totally worth the effort
Even if this post is worthless thank you for making the topic because it's reminded me that I really need to get her to teach me her technique

Billie-jo

I am not the best pastry maker in the world in fact far from it but I have found a recipe that even I dont go wrong with. When I first heard it I thought no way that will ever work, it will taste awful but never the less I tried it and its really good.
VINEGAR - instead of mixing the flour etc with water, use milk that has had a TBSP of vinegar added - yes it will make the milk a bit curdled but just tip it in and mix well like normal and it is really light. I also roll between cling film as well, stops it sticking to the work surface.

Here are the quantities I use - I make a big batch and freeze it in smaller quantities.

22 ozs S.R. flour
1/2 tsp salt
1tsp baking powder
1lb Lard - cut into small pieces or grated if possible
5fl oz milk
1 Tbsp. vinegar - malt or white

Mix the lard into the flour till like breadcrumbs then add all other dry ingredients.
Mix vinegar with milk and add quickly, mix and bring together then chill for an hour or so if possible. Roll out between the cling film.

Topher

We've just experimented with Mincemeat on a viennese biscuit mix. This is something we had as a treat at a local cafe. I used the mix for Viennese fingers/whirls from the Be-Ro cook book piped onto a tray in rounds. An indent made in the middle and the mincemeat dropped into that. We tried piping walls around the "biscuits" and some with the mincemeat added before the bake, and some after. The best in our opinion was two piped discs, baked and sandwiched with some mincemeat in the middle. They were very rich tasting, cheap to make and quick from start to end.

zippychick

I have a load of mince pie links to help

Mince Pies

Inspire me- 1/3 smll jar mincemeat

Question about Christmas Mincemeat - Delia recipe

Best Mincemeat Ever?

The best mince pie pastry ever?

I'll merge this later

Zip