mince pies

sammiboo

does anyone have a good receipe for mince pies?

myself and OH are going to attempt it this weekend

nuttyrockeress

http://forums.moneysavingexpert.com/showthread.html?t=316377&highlight=mince+pie+trexTry this one - delicious, really crumbly texture!

helcat26

Do not be ashamed to buy ready made pastry. It is excellent bought frrozen -you can defrost a block at a go or chop it up.
If not
4oz SR flour
2 oz margarine- rub between cold fingers till breadcrumbs like then add coldwater in tiny amounts until you get dough.

let rest for 1 hour in fridge wrapped in cling film.

Next bit the same if you buy or make pastry.
Mincemeat is much of a much so differentiate it by sloshing in 2 tablespoons brandy / 100g

Roll pastry very thin and use medium cutter -people seem to like lots of small delicate mince pies rather than big chunky ones.

Do not over fill- 1 heaped teaspoon per pie or they will leak and look nasty.
remember to wet the edge with water before putting the lid on.
Variations include- cutting a star shaped lid
no lid but put a star shaped marzipan lid on when cool.

cook for 15 minutes at 180 until pastry goes light golden ish.
when hot sprinkle with caster sugar.

always make fresh batches rather than trying to keep them for more than 2 days.

I'm actually not a fan but on average make 200 of the little b*ggers a christmas
hope this is helpful

kethry

helcat26 wrote: »

Do not be ashamed to buy ready made pastry. It is excellent bought frrozen -you can defrost a block at a go or chop it up.

you can also do mincmeat ravioli.. i've yet to work this out properly but its a variation on Delia's caramelised mincemeat ravioli.. you just roll out your pastry, really thin, cut it in half. on one half dab dots of mincemeat, then brush milk in between the bits where there's no mincemeat. Use the rolling pin to drape the other half over the bottom half, then push down to form your ravioli, between the mincemeat hills. you'll need to push down fairly hard to create a good seal. Then use a frilled pastry wheel (or a sharp knife) to cut out the squares. You can do this as small or as large as you like, we didn't caramelise ours, we were too greedy.. LOL.. but you could if you like. You could also dust with icing sugar or have a swirl of squirty cream. make em big or small. do em how you like! I cooked mine at Gas Mark 6 for about 15-20 minutes - until they were brown, anyway. This is how my first attempt came out:



HTH

keth
xx

Jammygal

Do you all use ready made shortcrust or can you use puff???

ritaing

Hi, Another filling for mince pies put a small ball of marzipan in center of filling and then put lid on very nice i do gluten free ones like this. Ritaing
ps, I have just received my first christmas card lol

jorose

I was thinking this too Jammygal because i have a roll of puff pastry in the freezer, can anyone advise me the best way to use it. thanks Jo

maypole

Thank you nuttyrockeress

I have been looking for this recipe, :j I printed it out last year then lost it.

kethry

jorose wrote: »

I was thinking this too Jammygal because i have a roll of puff pastry in the freezer, can anyone advise me the best way to use it. thanks Jo

Jo - the instructions on my post above were for puff pastry, the kind that's ready to roll! Give it a go!

keth
xx

Mrs_Flittersnoop

I made a mincemeat slice thing from the BBC Good Food mag at the weekend using puff pastry. Couldnt' have been easier: roll out pastry sheet, cut into square 23cm square, use trimmings to cut out star shapes. Spread mincemeat over the puff pastry, decorate with stars, glaze with beaten egg and bake in oven for 15 mins. Drizzle lemon glace icing over when cooled.

Looks very nice although I haven't sampled it yet.
Mrs F

sethsgran

My favourite recipe for mince pies

http://forums.moneysavingexpert.com/showthread.html?t=591298&highlight=mince+pies+sethsgran