MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
UNBELIEVABLY EASY MINCE PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
Provided by Orlando Murrin
Categories Snack, Treat
Time 1h
Yield Makes 18 pies
Number Of Ingredients 6
Steps:
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their 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. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.
Provided by French Tart
Categories Lemon
Time P14DT30m
Yield 4-6 Jars
Number Of Ingredients 16
Steps:
- Chop the nuts and candied peel finely.
- Peel, core and chop the apples into small pieces.
- Stir together with all the other ingredients and seal in sterilised jars.
- Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
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