Discussion
Sadly the none stop assault of Xmas ads has started in earnest, but there are benefits to be had, in that an afternoon cup of tea or coffee can now be complimented by a mince pie, so to prevent me from becoming "A lot of a Unit" and testing every retail brand there is, who does the best, the M&S ones that were bandied about my office this afternoon were nice but not great...
So PH pie lovers, who does the best mince pie?
So PH pie lovers, who does the best mince pie?
My recipe - guaranteed to get everyone going Mmmm as it's lighter than normal ones.
Pastry - FILO not shortcrust
Mincemeat - either make your own with dried fruits and citrus peel and suet, or get the best shop bought you can.
Butter
Icing Sugar
Method - as long ahead as you can, teaspoon of dark alcohol in the jar with the fruit every couple of days :P Rum or Cognac is my preference.
When ready to construct, cut pastry into squares about 15cm2. Butter one square with melted butter, place another square on top at 90 deg. Butter, then place 3rd square on top at 90deg, butter. Add a generous teaspoon amount of mincemeat and gather corners of pastry together and twist slightly together so you have a small parcel.
Bake in 180deg oven (will vary on oven type I guess) for about 15 - 20mins (I think, been a year since I did it!)
Remove, cool and dust with icing sugar.
Mmmmmmmmmmmmmmmm
Pastry - FILO not shortcrust
Mincemeat - either make your own with dried fruits and citrus peel and suet, or get the best shop bought you can.
Butter
Icing Sugar
Method - as long ahead as you can, teaspoon of dark alcohol in the jar with the fruit every couple of days :P Rum or Cognac is my preference.
When ready to construct, cut pastry into squares about 15cm2. Butter one square with melted butter, place another square on top at 90 deg. Butter, then place 3rd square on top at 90deg, butter. Add a generous teaspoon amount of mincemeat and gather corners of pastry together and twist slightly together so you have a small parcel.
Bake in 180deg oven (will vary on oven type I guess) for about 15 - 20mins (I think, been a year since I did it!)
Remove, cool and dust with icing sugar.
Mmmmmmmmmmmmmmmm
Timberwolf said:
ph1l5 said:
Home made are always the best, ask your Mum to knock up a batch.
Shop-bought mince pies are always awful sugary, crumbly confections that are far too sickly-sweet; you need a good no-nonsense home made pie that can put up a solid fight against a big mug of builder's tea.Using the shrtest pastry you can manage so they're crispy rather than crumbly
bint said:
My recipe - guaranteed to get everyone going Mmmm as it's lighter than normal ones.
Pastry - FILO not shortcrust
Mincemeat - either make your own with dried fruits and citrus peel and suet, or get the best shop bought you can.
Butter
Icing Sugar
Method - as long ahead as you can, teaspoon of dark alcohol in the jar with the fruit every couple of days :P Rum or Cognac is my preference.
When ready to construct, cut pastry into squares about 15cm2. Butter one square with melted butter, place another square on top at 90 deg. Butter, then place 3rd square on top at 90deg, butter. Add a generous teaspoon amount of mincemeat and gather corners of pastry together and twist slightly together so you have a small parcel.
Bake in 180deg oven (will vary on oven type I guess) for about 15 - 20mins (I think, been a year since I did it!)
Remove, cool and dust with icing sugar.
Mmmmmmmmmmmmmmmm
Sounds very nice, but it is hardly a mince pie if you use filo pastry, and fold it up like that, that is more like something from a chinese restaurant normally with prawns or something like that Pastry - FILO not shortcrust
Mincemeat - either make your own with dried fruits and citrus peel and suet, or get the best shop bought you can.
Butter
Icing Sugar
Method - as long ahead as you can, teaspoon of dark alcohol in the jar with the fruit every couple of days :P Rum or Cognac is my preference.
When ready to construct, cut pastry into squares about 15cm2. Butter one square with melted butter, place another square on top at 90 deg. Butter, then place 3rd square on top at 90deg, butter. Add a generous teaspoon amount of mincemeat and gather corners of pastry together and twist slightly together so you have a small parcel.
Bake in 180deg oven (will vary on oven type I guess) for about 15 - 20mins (I think, been a year since I did it!)
Remove, cool and dust with icing sugar.
Mmmmmmmmmmmmmmmm
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