Making Mince Pies

I’m not a huge fan of mince pies and I find shop bought pastry too dry and thick usually. My significant other, however, thinks maybe mince pies should be available all year so I buy them for him and I try to make him at least a couple of trays a year. These are so good I can eat a couple myself.

The recipe I cut out of a magazine many years ago. It’s from a time when my granny who since passed away gave me a magazine subscription as a gift. So it has lovely sentimental value too.

Ingredients:

200g Plain Flour
52g Ground Almonds
100g Butter
50g icing sugar
1 large egg yolk
3 tbsp milk
225g mincemeat
beaten egg (or egg white) to glaze

First, the flour and almonds are weighed and mixed together then the butter (cut into cubes to make it easier to work with) is added and rubbed in (which can be done with fingertips or one of these handy tools) until it resembles breadcrumbs. Then the icing sugar is stirred in.

The egg yolk and milk are beaten together in a separate small bowl and then added to the dry ingredients and mixed with a round-bladed knife until it starts to come together in a ball, it might be necessary to bring the last bits together by hand, turn out onto a floured surface and knead gently. Wrap the dough ball in clingfilm and pop it in the oven for at least 30 minutes (if you leave it longer than an hour you might need to allow it to sit out for a short while before rolling it out).

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The cold pastry doesn’t need much if any extra flour to stop it sticking as you roll. Make sure you have a greased cake tray and your oven pre-heated to gas mark 5 / 190c. Cut approx 7cm rounds for the bases and 6cm rounds for the tops, keep rerolling until all the dough is used. The large rounds line the tins and are pricked with a fork.

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Spoon a little mincemeat into each pie and top with a smaller pastry round, use the beaten egg white to seal and then to brush over the top of each pie (this helps them brown nicely) cut a small hole in the top of each pie with a small knife or pair of scissors.

Bake 15-20 minutes (remove from oven when a nice overall brown colour). Sprinkle with icing sugar if you like and enjoy warm with cream or ice cream.

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MincePies

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Christmas Treats

We have our own Christmas meal traditions as no one in our house really likes turkey. So the oven only gets used to warm bread on Christmas day for dipping in the cheese fondue. But Christmas Eve we had salmon en crute and I made ginger bread more successfully this time. Still getting to grips with how hot the new oven is (very hot on the top shelf) but back to the best ever gingerbread recipe.

The salmon was delicious as usual and the ginger bread made it really smell like Christmas.

And turned out pretty well. It’s been popular with all the family and there’s a bit more dough left to keep having fresh cookies when we feel like them! Normally I make a ginger bread house or some other creation but I wasn’t feeling up to it this year and the new me isn’t doing things just because I’ve always done them unless I want to so I’m trying not to feel like I’ve let myself down.