Eat. Eat some more.

Eat.  Share.
Eat some more.

DIY Mince Pies

(What's this?) Click on this "star" to bookmark your favourite food stories. To view the stories you have bookmarked, simply go to your account dashboard, and click on the "My Bookmarked Stories" link.
December 22, 2014 / Patisserie / By
Nicola

These days, it's so easy to go out and pick up a pack of mince pies off the supermarket shelves. That said, what you gain in convenience, you severely lack in taste. Mincemeat that's too sweet; pastry that's too thick; mince pies that crumble and disintegrate at the first bite; we've all been there! It might require slightly more effort, but you really can't go wrong with making your own mince pies. Not only do you know what has gone into them, but you can adjust them to suit your tastes. Of course, the great thing about homemade mince pies is all the care that goes into them - don't you find that food that has been lovingly prepared always tastes that bit better?

I have a recipe for mince pies that has been passed down to me through the generations of my family. It has been a success for every relative that has used it, so try it for yourself!

Ingredients (to make 24 mince pies with open tops):

115g (4oz) plain flour

85g (3oz) butter, cubed

1tsp caster sugar

1 beaten egg

Pinch of salt

Mincemeat - a shop-bought jar will work, or you can try making your own

Icing sugar

Method:

Sift the flour and the salt into a large bowl, then use your hands to lightly rub in the butter. Continue until the mixture resembles fine breadcrumbs. Next, add the sugar, and stir the mixture well.

Add the beaten egg, and mix everything together until the dough is smooth but firm. Knead it lightly for a few minutes, then wrap the dough in cling film. Pop it in the fridge to chill for half an hour.

Meanwhile, preheat the oven to 200ºC (400ºF or Gas Mark 6). Lightly grease a muffin pan.

Once the dough has chilled properly, remove it from the oven and divide it into 24 even pieces. Roll the pieces into balls, and place one in each muffin space. Use a 'dibber' (or your finger!) to press into the dough, in order to form little pastry cups - it might help to sprinkle some flour over your dibber first, in order to prevent it from sticking. Your pastry shells should be no more than half a centimetre thick.

Spoon some mincemeat into each pastry cup - a teaspoon or two should be enough, but you can alter the exact amount depending on the size of your mince pies and how full you like them to be!

'Mince Pie Factory' by Ben Aston via Flickr

When you're satisfied, place them in the oven and bake for 12-15 minutes until the pastry turns a lovely golden brown. At that point, remove them from the pan and place your mince pies on a wire cooling rack. They're best served warm, but you can leave them to cool completely before eating.

Just before serving these scrumptious mince pies, sprinkle them with a light dusting of icing sugar for a really Christmassy touch. Then just dig in and have a very merry Christmas!

N/A

Country: United Kingdom

Province/State: Wiltshire

City: N/A

Address: N/A

Zip/Post Code: N/A

Location Tips: N/A

Phone: N/A

Website:N/A

Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

Comment
Related Stories

51 Cupcake Recipes - The Ultimate Cupcak...

International / By
ETG - Food For Thought

16 Autumn-Perfect Apple Desserts

International / By
ETG - Food For Thought

Italy's Top 13 Most Delicious Dishes

Italian / By
ETG - Food For Thought

A Foodie Guide To Las Vegas' Best Restau...

American / By
ETG - Food For Thought

21 Pumpkin Recipes For Autumn

International / By
ETG - Food For Thought

AS SEEN ON

ABC Nine Com 6PR
Copyright © 2012-2017 Eat the Globe™ - All rights reserved

Related Stories

51 Cupcake Recipes - The Ultimate Cupcak...

International / By
ETG - Food For Thought

16 Autumn-Perfect Apple Desserts

International / By
ETG - Food For Thought

Italy's Top 13 Most Delicious Dishes

Italian / By
ETG - Food For Thought

A Foodie Guide To Las Vegas' Best Restau...

American / By
ETG - Food For Thought

21 Pumpkin Recipes For Autumn

International / By
ETG - Food For Thought

AS SEEN ON

Copyright © 2012-2017 Eat the Globe™ - All rights reserved
Login to Eat The Globe
Username
Password
   Cancel
Close
Your profile is incomplete.
Simply complete your profile, it only takes 1 minute.
Button
Email this story to a friend
Close
Invalid Email format
Send Friend Request to this person
Close
Invalid Email format
Your Friend Request has been sent.