Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, the most amazing mince pies ever from auntie marion. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Steven (Marion's husband) usually kindly calls for the stuff we have for Cats Protection cats so it was nice Marion is amazing! She nurses many abused or neglected cats and kittens back to health and some Yes, mincemeat pies. The best mince pies in Britain are Heston Blumental's mince tartlets!
The Most Amazing Mince Pies Ever from Auntie Marion is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. The Most Amazing Mince Pies Ever from Auntie Marion is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have the most amazing mince pies ever from auntie marion using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make The Most Amazing Mince Pies Ever from Auntie Marion:
- Make ready 8 oz SF Flour
- Make ready 2 tsp Icing Sugar
- Prepare 2 pinch Sea Salt
- Prepare 2 oz Butter
- Make ready 2 oz Lard/Trex
- Prepare 3 tbsp Ice cold water
- Prepare 2 can Mincemeat
- Make ready 2 tbsp Brandy
- Take 1 Egg yolk beaten with two tsp of water
- Take 1 Egg yolk
- Make ready 2 tbsp Castor sugar
Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Today a too oft overlooked Christmas table sidekick - a lowly Robin to the Christmas cake's showy limelight-stealing Batman. But the humble 'mincer' has a history more glorious and more life-enhancing than any lump of overblown fruitcake. Mince pies were always a festive pie and eaten around Christmas time.
Instructions to make The Most Amazing Mince Pies Ever from Auntie Marion:
- Rub the flour, sugar, salt & both fats together in a large bowl. You can use a food processor if you prefer.
- Add the water in dribbles & bring the pastry together with a flat knife.
- With your hands, make the pastry into a ball and wrap it in cling film. Put it in the fridge for half an hour to chill. Set the oven to gas mark 5/190C/375F.
- Divide pastry into three quarters & a quater. Roll out the bigger piece of pastry & line a 12 hole bun tin (remember to grease & dust with icing sugar). Roll to the thickness of a coin.
- Put the mincemeat into a jar & stir in the brandy. Mix well, put half a tablespoon into each pie.
- Roll out the remaining pastry, to the same thickness. Mix the egg yolk with 2 teaspoons of water. Save the egg white.
- Brush the egg white round the edges of the pies and put on the pie lids, this will seal the pies.
- Brush the tops of the pies with the egg yolks & make a little slit in each one with a knife. Sprinkle eith Castor sugar & put in the oven.
- Bake for 20-25 minutes or until golden brown, take out of the oven & transfer to a wire rack. Sprinkle with icing sugar & enjoy!!!
Other names for mince pies include 'mutton pie', 'shrid pie' and 'Christmas pie.' What has changed dramatically is the mince pie recipe, having begun as savoury pies filled with minced meat, suet, dried fruits, spices cloves and. Mince pies punctuate the whole festive season and are central to Christmas entertaining, lazy family afternoons, and makeshift dinners when In general, I find little to like about supermarket mince pies. Cheapness and accessibility are about all they have going for them. But this could be because I sat. 'Tis the season for mince pies and if you've ever found yourself in a situation wondering the right way to eat one, help is at hand. Other common mince pie misdemeanours include using a fork and serving the pie cold - apparently a definite no-no at festive shindigs.
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