Mince Pies
Mince Pies

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, mince pies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mince Pies is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mince Pies is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mince pies using 23 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Mince Pies:
  1. Prepare for the pastry
  2. Make ready 375 g plain flour
  3. Take 250 g unsalted butter
  4. Get 125 g caster sugar
  5. Get 1 x egg
  6. Make ready 100 ml approx cold water to bind
  7. Make ready For the mince meat filling
  8. Prepare 2 x eating apples
  9. Take 175 g raisins
  10. Prepare 112 g sultanas
  11. Prepare 112 g currants
  12. Get 55 g candied or mixed peel
  13. Take 55 g candied ginger
  14. Get 112 g beef or vegetable suet
  15. Prepare 175 g brown sugar
  16. Take 50 g chopped nuts
  17. Prepare zest and juice of 1 orange and 1 lemon
  18. Get 150 ml brandy
  19. Get 2 tsp mixed spice
  20. Take 1/2 tsp cinnamon
  21. Get 1/2 tsp nutmeg
  22. Make ready 1/2 tsp orange blossom
  23. Prepare 1 tsp vanilla paste
Instructions to make Mince Pies:
  1. 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.
  2. Add sugar, brandy and spices
  3. Add zest and juice and peel and chop the apples
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Roll the pastry to around 3mm thickness, I used a 9cm cutter
  11. 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.
  12. 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.
  13. 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
  14. 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.
  15. 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

So that is going to wrap it up for this special food mince pies recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!