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The best mince pie pastry ever?
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MoneySavingExpert
Chair, Martin Lewis · Editor, Marcus Herbert
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These quanties for 15 small pies
2tbs castor sugar
100g ground almonds
quarter pack unsalted butter
1 egg
I added a dash of almond essence as well, but you could use rum
cream together the butter and sugar and then add ground almonds, eggs and essences or rum if used
use teaspoonful over each tart
Bake at 180ºC for 30 mins until golden.
When cool, dust with icing sugar or an icing glaze
I also add grated apple , dash of orange juice or alchohol to the mincemeat to make it less sticky and dry
And when no hope was left inside on that starry starry night.
:A Level 42- the reason I exist. :A
Did she ever get to read some of the comments about her recipe and the pleasure its brought others? Would be lovely to know that she did.
She's an elderly lady (86 I think) and she knows because I told her - many times and she was delighted. I think cooking is her solace and if I can get her welsh cake recipe you're all in for another treat!
Prayer said. I don't think I have ever seen this sentiment better expressed! I shall remember it now, there have been so many times when it would have been perfect. Thanks
Proud to be a Wooligan
meant to try out this recipe last year but didn't get round to it. definately will this year
1lb Self raising flour (yes self raising)
1/2 lb trex
4oz caster sugar
1 egg lightly beaten.
little water
+ egg or milk for glazing.
Rub the fat into the flour until it looks like breadcrumbs then add sugar. Pour in the egg and a little water, mix until you have a nice smooth pastry - it needs to be soft to touch, but NOT sticky (if you put in too much liquid - add a little more flour).
Roll out quite thinly on a well floured board (you'll need to experiment - but remember with SR flour it will be thicker when cooked). All the bits left can be kneaded together with a sprinkle of water - don't throw any. (The very last bit always got made into a 'cooks treat' turnover)
Grease tins with a little trex and brush one edge of the pastry to seal the tops. Brush tops with beaten egg or milk.
I seem to remember that I recommended cooking at 180c for about 20 mins - but again every oven is different so trial and error will get the best results. My neighbour didn't like them very coloured but I prefer them more 'golden'. Leave them to sit in the tin for a few minutes before turning them out. Let cool a few minutes before you test or you will burn your mouth!!!! Sprinkle with a little sugar before serving