MARY BERRY'S MINCE PIES
Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up.
- For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips.
- Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm.
- When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).
- Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.
- For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.
- Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.
MINCEMEAT AND MARZIPAN TART
Mary Berry shows you the easiest way to make mince pies en masse! A hidden layer of marzipan is a lovely surprise, but to make it even easier add the mincemeat in one layer with the grated marzipan and pastry stars on top. For this recipe you will need a 5cm/2in star cutter and a 36x12cm/14x4½in loose-bottomed tranche tin (alternatively use a 23cm/9in loose-bottomed round tart tin).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball.
- Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes.
- Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg.
- Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin.
- Serve the tart warm, dusted with icing sugar and with the brandy cream alongside.
MARY BERRY'S MINCEMEAT BUNS
These little cakes are delicious. Moist, fruity and nicely spiced! Quick and easy to make as well!
Provided by Marie Rayner
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 325*F/160*C/gas mark 3. Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.
- Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.
- Divide equally amongst your muffin cups/paper cases.
- Bake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.
- These are very pretty served dusted with icing sugar.
MINCEMEAT CHELSEA BUNS
Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze
Provided by Good Food team
Categories Treat
Time 1h2m
Yield Makes 8 buns
Number Of Ingredients 17
Steps:
- Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
- Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
- Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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