The best mince pie pastry ever?

MSE_James

Anyone using this recipe this year? Hoping to give it a go myself (and if the results turn out ok, share them with the denizens of MSE Towers). 

(My local Morrisons had Trex, FWIW) 

mandy47

Similar recipe but using butter instead of trex. Used it for years. 

Doc_N

mandy47 said:

Similar recipe but using butter instead of trex. Used it for years. 

Pleased to hear that. Butter just has to be better than Trex, which is a mix of Palm Oil and Rapeseed Oil.

Nelliegrace

I make pastry using half butter and half lard. Minimal handling or the gluten gets developed making tough pastry which shrinks. 
Let the pastry rest in the fridge for half an hour before rolling it. 

I prefer these to mincepies.

https://www.lavenderandlovage.com/2021/11/mincemeat-almond-squares.html

MSE_James

Made my first batch last night. I can now understand what the fuss is about - they taste great. My wife pronounced them to be the best mince pies she'd ever eaten. Thanks again @researcher

twopenny

I was taught to make pastry and it's the little things to do or not do - but it's quick and easy.

Half fat to flour.

Half butter/marg and half lard/vegie alternative.

I use self raising flour just because that's all I've got.

Drop of cold water.

Rub the fat into the flour with fingertips, lift the crumbs up as high as the bowl edge as you rub. This get air into the mix.

add a little drop of cold water at a time and mix with a flat knife, chopping motion. This keeps the mix cold.

Finally just roll it together around the bowl gently.

When you have the right consistancy the bowl should be clean of all mixture.

It's the opposite of bread making. Never squeeze the mix or kneed it in any way. Handling should be as little as possible.

Wrap in a plastic bag and put in the fridge till you need it. Bring it to room temperature before use.

You can roll it straight away but it is more delicate.

Takes about 10 mins.

I now make my own mincemeat too. Lovely and so easy. Just chop fruit to recipe and stir. The house smells wonderful! 

If you do this in autumn when the apples are ripe it has time to marinade in jars till needed and it takes on a better more rounded flavour. So darn easy and with no weird sounding stuff in it.

Don't use Supermarket apples straight away. Leave them in a bowl to ripen and sweeten.

Rosa_Damascena

MSE_James said:

Made my first batch last night. I can now understand what the fuss is about - they taste great. My wife pronounced them to be the best mince pies she'd ever eaten. Thanks again @researcher

They look good and I have no doubt taste amazing too...I just feel very uneasy about Trex. The listing on Open Food Facts doesn't indicate it is a terrible foodstuff though: https://world.openfoodfacts.org/product/5000232879363/trex-princes and if I'm honest I have scoffed plenty of mince pies in the 
say fortnight, which can hardly be described as a health food  

janb5

This is fab, have used it for years. Very reliable too.  An old Katie Stewart recipe.  

Mincemeat pies

Makes 2 dozen

10 oz plain flour
1 oz ground almonds
6 oz butter
3 oz caster sugar
rind of 1/2 lemon
1 egg yolk
3 tablespoons milk

Filling

1 lb mincemeat
1- 2 tablespoons brandy or rum or anything similar!

icing sugar

Time taken 1 hour Can be made in advance

Sift the flour in a mixing basin and add the ground almonds. Add the butter, cut into small pieces and rub into the mixture evenly. Add the sugar and the grated lemon rind. Lightly mix the egg yolk and milk and stir into the dry ingredients. Mix to a fairly firm dough, turn out onto a lightly floured board and knead until smooth. Chill for 30 mins before using.

Roll the pastry out onto a lightly floured surface and using a floured plain or fluted cutter, stamp out 48 circles of pastry.

Place 24 in lightly greased tins- do in batches if necessary. This dough is so well behaved that you can re- roll pieces of dough.. Mix the mincemeat with the brandy and place a teaspoonful of the mixture in the centre of each pastry circle. take care not to overfill the pies. Damp the edges of the pastry and cover each one with a pastry top. Seal the edges and then, using scissors snip 2 slits in the top of each. Place in the centre of a hot oven(400 degF,200 deg C or Gas 6 ) and bake for 15- 20 mins or until golden brown.

Dust with icing sugar and serve hot with brandy butter or cream.

Enjoy!

MSE_James

Made a second batch for family visiting last week - forgot to take a photo before we were down to the final three