Mince Pies
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| http://www.itv.com |
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| makes 12 -14 |
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| | 350g1lb luxury mince meat, waitrose best |
| 4 Tbsp | brandy |
| | zest of 1 large orange and 1 lemon |
| 2 Tbsp | cinnamon |
| 1 | egg, beaten |
| | milk, to glaze |
| | brown sugar, to sprinkle |
| | 350g soft flour |
| | 175g unsalted butter |
| pinch | of salt |
| | a couple of pinches of grated nutmeg |
| 3 Tbsp | castor sugar |
| 1 large | egg, lightly beaten |
| 1/2 | egg shell of cold water |
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| place the cold butter, flour, salt and sugar together in a food |
| processor. mix until you have a fine breadcrumb texture, do not over |
| work. |
| add the egg and water and mix well, using the pulse button. do not |
| overwork or the pastry will shrink when cooked. |
| turn out of the processor and knead very gently to bring together. |
| flatten slightly (makes it easier to roll when chilled) wrap in cling |
| film, then chill for about 20 minutes before rolling. |
| preheat the oven to 200°c/400°f/gas 6 and grease patty tins. |
| mix the mincemeat with the zests, cinnamon and brandy. |
| roll out half the dough on a floured surface to a thickness of about 5mm |
| and use a cutter to cut out pastry discs, which will line the bases of |
| the patty tins. carefully line the moulds with the pastry then spoon in |
| enough mincemeat to fill no more than three-quarters full. |
| brush a little beaten egg around the inside rim of the pastry. cut out |
| smaller circles from the remaining pastry to make lids for the pies, |
| place on top of the mincemeat and pinch around the edges to seal. |
| lightly brush milk across the lids to glaze and sprinkle over a little |
| brown sugar, then use a sharp knife to make a small hole in the centre. |
| bake in the oven for about 12-15 minutes, or until the pastry is golden |
| brown and crisp. allow mince pies to cool before removing from the tins. |
| to enjoy at their best, follow my lead and serve with clotted cream and |
| a glass of brandy! |
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| (ID: 4304) Mirror: rec.food.recipes: Tue, Dec 21, 2004 |