The best mince pie pastry ever?

craigywv

thank u all for your help I shall deffo be trying out different things with the mince meat xxx

moments_of_sanity

The recipes here look great so I am going to try them tomorrow.

Is it possible to freeze mince pies? I have frozen pastry but never complete mince pies? (Sorry to sound so dim)

Linda32

Yes you can freeze mince pies.


However, the recipe I use for the pastry is half fat to flour. The fat I use is cookeen. It makes nice pastry but when the pies are defrosted the pastry is a bit on the dry side. So I was wondering if I used all butter or half butter and half cookeen would this work better?

candlelight_2013

I have just made 3 dozen of the best mince pies I have ever made using the Trex recipe.

I can make good cakes but usually my pastry leaves a lot to be desired and these are gorgeous, short and crumbly.

I don't know why I have never used this before because my Mum always used Trex for pastry.

Thank you so much for the recipe.

Candlelight x

moments_of_sanity

Alton_Towers wrote: »

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

Wow, it's all I can about this recipe! It makes the most beautiful mince pies and I will definitely be using it every year from now on.

Thank you for posting:D

lostinrates

moments_of_sanity wrote: »

Wow, it's all I can about this recipe! It makes the most beautiful mince pies and I will definitely be using it every year from now on.

Thank you for posting:D

Agreed. If its the o
He I'm think of I read it and thought...trex, really? Better than butter? Surely not......well I'll see...with my dubious hat on, ready to be right and the old style board to be wrong.....

And it was amazing.....

Is it the one from best mince pie pastry ever? A very short, hard to handle mix? Its truly amazing, better than you would think.

Before it I'd rarely made a sweet pastry for mince tarts, as mincemeat is so sweet itself, but I'd tried buttery, and almonds, and lemony. But this is best.

researcher

Ive just got my mincemeat ready and will be making my first batch if the season. How quickly 12 months have passed.

VoucherMan

Oops. Didn't realise this was only for Christmas. I made my first batch back in September & I've had another two or three practice runs since. Come to think of it the cake tin is sadly empty now. Methinks I've found the solution:D

KittyBoo_2

These are the best ever. I love them when they've just come out of the oven.
Can't wait to start baking them again.

**purpleprincess**

I will definitely be making these this year