Mince Pies
I have tried many mince pie recipes along my culinary journey. Working with pastry takes time and practice. I have a silicone rolling mat and a wooden rolling pin which I find work well. It is important to keep the pastry chilled and work with it as quickly as possible. Cut the pastry in half, work with one half and leave the other half in the fridge until you are ready to use it.
This pastry recipe uses sugar which gives it a sweet flavour and rich short texture.
225g cold diced butter
350g flour
100g golden caster sugar
280g Christmas fruit mincemeat
1 small beaten egg , beaten
icing sugar to dust
To make the pastry, rub the butter into the flour. Mix in the sugar and a pinch of salt. Combine the pastry into a ball and knead it briefly. The dough will be fairly firm,similar to shortbread dough. Chill for at least one hour.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon teaspoon fulls of mincemeat into the pie bases.
Using slightly smaller balls of pastry, pat them out between your hands to make round lids big enough to cover the pies. Top the pies with these lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be covered in cling film or a ziplock bag and frozen for up to 1 month).
Brush the top of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
To bake the frozen pies, preheat the oven to 180C and bake from frozen for 20-25 minutes, until golden brown. Allow to cool slightly before serving.
This pastry recipe uses sugar which gives it a sweet flavour and rich short texture.
225g cold diced butter
350g flour
100g golden caster sugar
280g Christmas fruit mincemeat
1 small beaten egg , beaten
icing sugar to dust
To make the pastry, rub the butter into the flour. Mix in the sugar and a pinch of salt. Combine the pastry into a ball and knead it briefly. The dough will be fairly firm,similar to shortbread dough. Chill for at least one hour.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon teaspoon fulls of mincemeat into the pie bases.
Using slightly smaller balls of pastry, pat them out between your hands to make round lids big enough to cover the pies. Top the pies with these lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be covered in cling film or a ziplock bag and frozen for up to 1 month).
Brush the top of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
To bake the frozen pies, preheat the oven to 180C and bake from frozen for 20-25 minutes, until golden brown. Allow to cool slightly before serving.
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