The best mince pie pastry ever?

VfM4meplse

waddy80 wrote: »

I've lost count of how many mince pies I've made using this recipie.

This year's first batch going in!

Were they any good?

LameWolf

DdraigGoch wrote: »

Well done

I'm not even thinking about mince pies yet

I'm hoping to get out of making any of the dratted things; but if I do, I generally use all butter for the fat, and somewhat less sugar (I can't stand anything very sweet). Am I right in thinking Trex is suitable for vegetarians? If so, I'll see if I can get some and give it a go with half-and-half with the butter at some point.

strawberryfield2233

Just made some mince pies (& some extra strawberry jam tarts), they were lovely pastry wonderful! And YES I did stay faithful and used the recipe as on the first page with Trex.
I admit was slightly shocked how much trex was used but that was soon forgotten upon tasting!!!!
They were not difficult to make give them a go!!!
Just needed flour when rolling and gentle handling after rolling out from board to tray.
Thanks so much for the Recipe from the late neighbour of the OP :T

waddy80

They were lovely. Honestly I don't make sweet pastry any other way now. Trex works brilliantly.

monnagran

I make my pastry exactly the same way, except I use half trex and half butter and a lot less sugar. Oh, and I don't bother with an egg. Otherwise, just the same.

I make anything up to 350 mince pies every year (church Christmas lunches, carol services, coffee mornings, cake stalls, family and friends) and this year I am experimenting with a shortcrust base and a sort of Viennese pastry piped on top.

I also make my own mincemeat with no fat but all the fruit well soaked in brandy.
I think my consumers would happily do without the pastry case and just attack the mincemeat with a spoon.

pookiewn

Thank you for the recipe, have been making a sharing for a good few years!
However now that my sister is dairy, egg and gluten free was thinking I would have to find another recipe. But a straight swap to gluten free flour (sainsbury's self raising already has xanthum in it) and a flax egg, it works like a dream. It's the easiest gluten free pastry to work with, rolls really thin and tastes amazing. So thank you again, it's made life really easy and tasty :T

researcher

Another year has passed and I wanted to bump this in Betty's memory - may her pastry continue to please as many people now as it did when she used to make it. Personally, I've reduced the sugar and make my own mincemeat (can't find any without glucose syrup) - apart from that I'm still using Trex and self raising flour!

Happy Christmas everyone.

Islandmaid

Now I KNOW Christmas is coming thank you for bumping the recipe x

tesuhoha

If anyone has a stand mixer, its easy to do the breadcrumbs bit with the mixing blade and the pastry doesn't get hot. In fact I do all of it in the mixer and since doing that my pastry has been pretty good. Not like before when I tried to do it by hand

tesuhoha

I've just done my online shop and I am going to try this recipe tomorrow. The only temptation is to make it half trex, half butter as someone suggested but I will add the egg as most of my pastry recipes have an egg.