Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, mince pies. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mince Pies is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Mince Pies is something that I’ve loved my whole life.
Christmas without mince pies is unimaginable. On the hunt for a mince pie recipe, so that you can bake a big batch to hand out to guests this Christmas? These cute little Mince Pies, also known as Mincemeat Tarts, are made with a crisp and buttery pie pastry and a really good mincemeat.
To begin with this recipe, we have to prepare a few components. You can have mince pies using 23 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Mince Pies:
- Make ready for the pastry
- Get 375 g plain flour
- Take 250 g unsalted butter
- Get 125 g caster sugar
- Get 1 x egg
- Prepare 100 ml approx cold water to bind
- Prepare For the mince meat filling
- Make ready 2 x eating apples
- Prepare 175 g raisins
- Take 112 g sultanas
- Get 112 g currants
- Prepare 55 g candied or mixed peel
- Get 55 g candied ginger
- Make ready 112 g beef or vegetable suet
- Get 175 g brown sugar
- Take 50 g chopped nuts
- Take zest and juice of 1 orange and 1 lemon
- Get 150 ml brandy
- Get 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 pie, also called mince pie, has occupied a prominent place on Britain's holiday table for centuries and that tradition continues today. Mince pies are utterly essential to a British Christmas. The name is a bit misleading - although they contain mincemeat, there's no actual meat in them. Mincemeat pies (or mince pies for short) are a classic British Christmas treat.
Steps 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
What is it about these pies that makes them so special? Maybe it's the sweet combination of fruit and spices. Homemade Mince Pie with Crumbly Topping. These fruity mince pies featuring homemade pastry with hints of fresh orange are classic sweet treats to serve this Christmas season. Mince pies are an essential part of Christmas.
So that is going to wrap it up with this exceptional food mince pies recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
