Christmas Recipes. Recipe Tags: pie dessert british christmas. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do.
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I Accept Show Purposes. I have just found your site and will be tryig your receipe out soon. Here is hoping to having mincemeat pies on the menue once again. BTW we are totaly american but my grandparents were from the english side of Canada origionally, who eventualy immigrated to the US. I think that is why we have so many english type receipes passed down to us kids. Hi there, I totally appreciate your care with this recipe but there are a lot of mistakes with the metric conversions and the doubling and tripling.
Luckily I spotted them before I started baking. I had great success with this using 8 ounces of salted Kerrygold butter and 2 ounces of lard. And the flour combination I used was g each of whole wheat bread flour and whole wheat pastry flour, and g of all purpose flour. The pastry behaved beautifully! I have been on a mince tart pastry quest for sometime now and I think this will now be my go to recipe. But I hope you will make the adjustments in the measurement conversions! You will see if you toggle back-and-forth on the various settings how some measures are wrong.
Do you have to refrigerate the little pies after you bake them? If you made them with meat they should be refrigerated. They also freeze well, so you can spare some of your fridge space. If you made them without meat you can store them in an airtight container at room temp for up to 2 days.
The measurements are completely off. This is requiring a lot of math skills to try to figure out what you originally meant before screwing up the recipe! Oh hi Kimberley, I did not realize this comment had been posted. I meant to add some more detail and not sound so critical! The basic recipe is great! Hi Kate, no worries at all! I welcome any and all honest feedback. Wondering about time and oven temp for a traditional sized pie, instead of minis.
Your filling is amazing! Do I warm the filling from refrigerator to crust??? Thanks for your help! Want my Grandmas crust to do your mincemeat filling justice! Thanks so much, Elaine! Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly.
Cover with cling film and leave for 24 hours. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add tablespoons of water to help bring it together.
Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole.
Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry this time one size smaller. Meghan Markle wore deep purple winged eyeliner and a sleek high bun during an appearance at the Salute To Freedom Gala alongside husband Prince Harry.
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