Mince Pies
|
|
http://www.itv.com |
|
makes 12 -14 |
|
| 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 |
|
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! |
|
|
|
-- |
(ID: 4304) Mirror: rec.food.recipes: Tue, Dec 21, 2004 |