Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, mince pies. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mince Pies is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Mince Pies is something which I’ve loved my entire life. They’re nice and they look fantastic.
Mince pies are a Christmas staple and this really easy mince pie recipe will soon become a family favourite. Use your favourite mincemeat and dust with beautiful icing sugar for an impressive. A mince pie (also mincemeat pie in New England, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in much of the English-speaking world.
To begin with this recipe, we must prepare a few ingredients. You can cook mince pies using 23 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Mince Pies:
- Get for the pastry
- Get 375 g plain flour
- Take 250 g unsalted butter
- Take 125 g caster sugar
- Get 1 x egg
- Make ready 100 ml approx cold water to bind
- Prepare For the mince meat filling
- Get 2 x eating apples
- Get 175 g raisins
- Take 112 g sultanas
- Get 112 g currants
- Prepare 55 g candied or mixed peel
- Take 55 g candied ginger
- Get 112 g beef or vegetable suet
- Make ready 175 g brown sugar
- Make ready 50 g chopped nuts
- Take zest and juice of 1 orange and 1 lemon
- Take 150 ml brandy
- Make ready 2 tsp mixed spice
- Prepare 1/2 tsp cinnamon
- Make ready 1/2 tsp nutmeg
- Make ready 1/2 tsp orange blossom
- Prepare 1 tsp vanilla paste
Mincemeat or mince pie is a British delicacy for the holiday season that traces back to the kings and queens of the Middle Ages, or even earlier. The recipe was developed as a way to preserve meat, such as mutton or beef, without salt or smoke. The "minced" meat, or suet, was mixed with dried fruits and spices like cinnamon, cloves and. Mince pies freeze very well, taking some of the headache out of all that Christmas preparation.
Instructions to make Mince Pies:
- First make the mince meat which will be best after a few days or even weeks maturing in the fridge. combine nuts, dried fruit and suet in a large bowl.
- Add sugar, brandy and spices
- Add zest and juice and peel and chop the apples
- Add vanilla and orange blossom, mix well and store in the fridge. If you are keeping the mince meat for a long time you should spoon into sterilised jars at this point. I just pressed some cling film on the surface of the mince meat to prevent oxidisation and stored in the fridge for a few days.
- For the pastry a few days later, combine sugar with the flour, then dice the cold butter and mix thoroughly with the flour and sugar. Put this mixture now in the fridge for at least 30 minutes to chill
- Blend the flour sugar and butter mixture for up to 1 minute in your food processor until it appears like breadcrumb. Then add the egg and blend for just 20 second more.
- After mixing the egg add a little cold water approx 75ml, test the dough by pressing together with your fingers and it should come together. Turn out onto your work surface and work with your hands for up to 1 minute no more (an over worked dough will form gluten and be less crumbly) I needed to add a little more water so I sprinkled some over with my fingers.
- Form dough into a flattened ball and wrap with cling film and refrigerate for at lest 30 minutes to rest, meanwhile select a muffin or Yorkshire pudding tray, mine was deep and 7cm diameter wells.
- I had kept my tin in the fridge before brushing with melted butter and then returned to the fridge while I prepared the pastry. I cut a quarter out and kept the remaining pastry in the fridge. Flour your work surface and rolling pin.
- Roll the pastry to around 3mm thickness, I used a 9cm cutter
- You can use the pastry trimmings to re-roll once, this is a high fat pastry so will probably come back together easily but if not you can use damp hands to bring back to a dough. Select a smaller cutter for the lids. Just hold it close to the muffin tray wells to make sure it fits. Then start lining the tray.
- Carefully press the pastry to the bottom of the wells then fill with mince meat, stir it first to make sure the fruit is evenly coated.
- Brush a little cold water in the rim of the pastry before gently pressing the lids on, use a fork to press delicately on the rims to seal and stab a couple of holes in the top to allow steam to escape while baking
- Brush the tops with beaten egg and sprinkle extra sugar before baking at 190c for up to 25 minutes or until the pastry is golden brown. Turn the tray half way for an even bake.
- The hardest part now, leave them to cool to at least just warm or room temp before removing from the tin, the pastry is very delicate when hot. But when just warm these are simply amazing I hope you enjoy and have a very happy Christmas x. https://www.youtube.com/watch?v=Nn6-Wtsi8g0&t=309s
If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Mince pies are delicious served hot or cold, on their own or with Brandy Butter, and with cream or even a good vanilla ice cream. They will keep well if placed in an airtight tin—up to seven days. Sometimes they benefit from a gentle warming in the oven before serving. The filling for the mince pies uses Suet which is an Mince pies haven't always been the delicate, sweet little things they are today, however.
So that’s going to wrap this up for this special food mince pies recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
