|
Post by Paulinemom on Nov 26, 2005 14:51:02 GMT
Sorry had to add this one. Mince pies 8 oz butter, softened 1 lb all purpose flour 2 oz icing sugar 2 egg yolks 1 lb mincemeat an ounce or two of brandy or rum - if desired beaten egg, to glaze bun tins to make 30 pies Cut the butter into cubes. Sift the flour into a mixing bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbes. Stir in the icing sugar. Make a well in the centre, stir in the egg yolk and about 3-4 tbsp iced water to make a soft but not sticky dough. Knead lightly to form a smooth dough (if there is time - chill for 30 minutes). Preheat oven to mark 400F or gas mark 6. On a floured surface, roll out two thirds of the dough and cut out 30 rounds using a 2-½ inch fluted cutter. Use to line the bun tins. Fill with mincemeat*. Re-roll remaining pastry and trimmings and cut out circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes. *If desired, mix some (to taste) of the brandy or rum into the mincemeat. Mixture will be a little looser. Delicious when served alone or with custard (British - of course) or cream. I recommend sampling the recipe repeatedly!!
|
|
bexie
New Member
Posts: 6
|
Post by bexie on Nov 26, 2005 15:07:17 GMT
Or you can do what mum does.
Get some shop bought puff pastry and mentally divide into squares. Drop some mincemeat into the middle of those squares, top with another sheet and cut with either a square or star shape cookie cutter. Cook according to puff pastry instructions.
Or..
Get some filo pastry, take one sheet and cut in half longways. and then cut again so you have it in quarters. Brush with melted butter lighty. Drop a small amount of mincemeat into the middle at one end, roll up like a swiss roll, and make into a christmas cracker.
This looks much nicer on the plate than pies.
|
|