Tag Archives: mince pies

Mince Pies

Bursting With Flavour Mince Pies
Bursting With Flavour Mince Pies
Delicious Mince Pies
Delicious Mince Pies
Crumbly Shortcrust Mince Pies
Crumbly Shortcrust Mince Pies
Beautiful Christmas Mince Pies
Beautiful Christmas Mince Pies

I love Christmas… Who doesn’t? I think the best thing about Christmas is the snuggling up in front of the fire with a good book, cup of tea or hot chocolate and a nice festive treat. Mince pies are definitely top of the list of festive treats, along with Christmas pudding (or “plump pudding” as we like to call it in our house for obvious reasons). There’s something about all those festive spices, beautiful nuts, dried fruit and a splash of good booze that makes them exactly what our bodies crave in these cold dreary months. If you haven’t made your own mince pies from scratch before, why not let this be the year that you start and dazzle your friends and family as they wonder what kind of domestic God/Goddess stands before them with fresh baked trays of happiness!

I decided to make my mince pies early this year and made 5 pots of mince meat last weekend to do me through the festive season. I am still using this mincemeat recipe that I created last year, as I just think it’s so juicy, has great flavour and a nice texture with the nuts too. It really does make a difference making your own mincemeat and it’s not hard at all, the mincemeat makes 5 jars and lasts for a few months so you really will get a good few trays of mince pies out of it. I highly recommend going old school on it, and making them from scratch, it will allow you to put in your little twists with your favourite spices, fruits, nuts and maybe a little more booze than normal! I tend to follow Jamie Oliver’s shortcrust recipe as I think it’s foolproof, it hasn’t failed me yet, but I put in more spices and flavourings to mine. This recipe makes 12 mince pies, but the pastry quantity makes enough for 24 regular sized mince pies (2 batches), as I tend to freeze the extra pastry which makes whipping up an extra batch when you have guests coming over all the more stress free. However, if you intend on only making just one batch over Christmas, just half the pastry ingredients.

These mince pies are little beauties and disappeared within a few hours of being made which is always a good sign, definitely give this easy little mince pie recipe a go and let me know what you think. And if you have any unusual additions that you like to pop in your pies, then leave a comment and let me know, I’m always looking for a little inspiration!

Beautiful Little Mince Pies
Beautiful Little Mince Pies
Christmas Mince Pies
Christmas Mince Pies
Dig In To These Beautiful Mince Pies
Dig In To These Beautiful Mince Pies

Ingredients (makes 12):

1 jar mincemeat (try my recipe here)

Shortcrust Pastry:

500g plain / cream flour

100g icing sugar

250g Irish butter cut into small cubes

Zest of 1 lemon

Zest of 1 orange

1 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

2 large free range eggs

1 splash milk

1 egg beaten (for egg-washing the pastry)

To Decorate:

Zest 1 orange

Zest 1 lemon

Icing Sugar

  1. Sieve the flour onto a clean work surface and then sieve the icing sugar on top of it, sprinkle in the cinnamon, nutmeg, orange and lemon zest. Rub in the cubes of butter with your hands until you get a breadcrumb consistency. It helps to run your hands under cold water first so you don’t melt the butter. Sometimes rubbing the mixture quickly between the two palms of your hands help to get that consistency quickly too.
  2. When the crumb mixture is achieved crack in the eggs and add the splash of milk Β and work all the mixture together until you get your dough. Be careful not to overwork the dough or you will lose that nice short crumb to your pastry. When combined, cover in cling film and chill in the fridge for 30 minutes.
  3. Lightly butter a tin 12 hole cupcake or muffin tray (I don’t think the silicon trays work for pastry).
  4. Roll out the dough (you only need half if using the full quantity above, pop the other half in the freezer for your next batch of mince pies) on a floured surface until your pastry is about 1/2 cm thick at most. Use two different glasses, one slightly wider than the other. Press out 12 of each discs (you will probably have to roll together the scrap cuts to get enough for 12 of each. Push the slightly larger discs in the cupcake moulds, then pop in a tablespoon of mincemeat, wash the edges of the pastry with a little of the beaten egg and then press on the smaller disc of pastry on top. Do this until all pies are done. Brush the tops of all the pies with a little egg wash.
  5. Pop into an oven pre-heated to 180C for 20-25 minutes, until golden brown on top. Then pop the pies out of the tin and let cool on a wire rack.
  6. To decorate, sieve a little icing sugar on top and grate over the zest of 1 lemon and 1 orange.
Press Out Pastry Circles
Press Out Pastry Circles
Fill Pastry With Delicious Mincemeat
Fill Pastry With Delicious Mincemeat
Eggwash Mince Pies and Pierce
Eggwash Mince Pies and Pierce
Beautiful Hot From The Oven Mince Pies
Beautiful Hot From The Oven Mince Pies
Mince Pies
Mince Pies
Enjoy These Festive Mince Pies
Enjoy These Festive Mince Pies

Christmas Mincemeat

Delicious Mincemeat
Delicious Mincemeat
Colourful Ingredients
Colourful Ingredients

This weekend I decided to channel my inner Darina Allen (I wish) and start making all my sauces and preserves for Christmas. I know what you’re probably thinking (“get a hobby”), but anyway, that’s what I did!Β I decided to make the mincemeat now for the mincepies I’ll make over Christmas, and made four jars of really delicious mincemeat. I absolutely love mincepies, so I was quite happy to make this and give the usual Christmas recipe a bit of a twist.

This is really easy, it takes time (the time it takes to sit overnight and the cooking time) but apart from that the effort is minimal, just chuck some ingredients in a bowl and mix.

I decided to cut back on the raisins, sultanas etc in my mincemeat recipe and put in a nice big portion of dried cranberries and chopped dried prunes, which gave a delicious sweet taste and is different from the traditional stuff. It also gave a lovely bit of colour. I also threw in a nice big portion of chopped walnuts and almonds, mainly because I love them and tend to put them in most of my recipes but also because they give this recipe a nice little bite.

I hope you enjoy, this is seriously delicious if I do say so myself! I ate a good few spoons of it when it finally came out of the oven!

Ingredients:

300g mixed fruit and peel (mix of sultanas, raisins, currents and candied peel. I bought a bag of this mix from Shamrock rather than buying them all individually)

100g dried cranberries

150g chopped prunes

300g chopped apples (I used Cox’s)

60g finely chopped walnuts

60g finely chopped almonds

180g soft dark brown soft sugar

zest and juice of one large orange

zest and juice of one lemon

1 tsp cinnamon

3 tsp all spice/ mixed spice

1/2 nutmeg grated

125g butter (do not use margarine, it will ruin the flavour)

4 tbsp brandy (I used Hennessy’s)

 

1. Mix all ingredients together in a pot except for the brandy. Let it sit in the fridge overnight, this lets the flavours mingle.

2. Place in a an oven at 120C for 3 hours.

3. Take out of oven when done and when it has cooled add the brandy.

4. Put into clean, sterilised jars.

5. Enjoy in mincepies, little buns, pastries, mince slices etc!

Add Mixed Fruit and Peel
Add Mixed Fruit and Peel
Add Cranberries
Add Cranberries
Chop Prunes
Chop Prunes
Add in Brown Sugar
Add in Brown Sugar
Add Zest
Add Zest
Chop Nuts Finely
Chop Nuts Finely
Add Nuts and Spices
Add Nuts and Spices

 

Add Butter
Add Butter
Halfway Through Cooking
Halfway Through Cooking
 Cooked Mincemeat
Cooked Mincemeat

 

Christmas Mincemeat
Christmas Mincemeat