The Very Best Conventional British Mince Pies

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Up To Date November 15, 2015.

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Christmas simply wouldn't be Christmas with out mince pies. Why? have a look at this easy recipe for the rich, sticky, sweet fruits wrapped in pastry to peer why. they are delicious.

Mince pies were eaten as a part of a conventional British Christmas on account that as way back as the 16th century. Then, they were product of meat but are actually made with candy mincemeat; a mixture of dried end result, sugar, spices and brandy.

Home made mincemeat is quick and simple to make and there are also many great industrial brands available in the market to use instead.

Suet is a crucial part of the mincemeat and is an animal fat, if you happen to don't eat meat, glance out for vegetarian version or make mincemeat the use of an alternative fats.

Shortcrust pastry is my most popular mince pie case, a few like puff pastry, you choose.

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Home Made Mincemeat Recipe

Ingredients 350g / 12oz plain / all function flour Pinch of salt   225g butter / 8 oz cubed or an equivalent mix of butter and lard 1 crushed egg + chilly water as needed  to bind the pastry 1 jar of mincemeat, shop purchased or handmade 2 tbsp icing sugar

Prep Time: 25 minutes Cook Time: 20 minutes

Overall Time: 45 mins Yield: 12 person tart measurement

Preparation

Heat the oven to 205°C/400°F/Fuel 6

Make the Pastry

Place the flour, butter and salt into a huge clean bowl (or oyu can make it is a meals processor)Rub the butter quickly into the flour with your fingertips till the combination resembles rough sand.Stir  the egg in to the combination using a cold knife. The upload chilly water a teaspoon at a time  and stir till the mixture binds but is not sticky.Wrap the dough in clingfilm and sit back for at least 15 minutes, up to 30 minutes.

Bring Together the Pies

Make A Selection a muffin or bun tin for the scale of the pie you want. make a choice from a standard 12-cup muffin tin down to small canapé measurement. The choice of pies depends upon the size of cup you select.Dust a piece surface evenly with a bit flour and roll out two-thirds of the pastry to one/8"/3mm thick. Cut circles to line the cups of your tin, do not be concerned if the pastry does not come to the top.Fill the pastry covered tins 2/3 full with mincemeat.Roll out the rest pastry to the same thickness and lower smaller circles to fit as lids on the cakes or to be decorative, lower stars or different fancy shapes.Dampen the perimeters of the tart bases with a bit chilly water and press the lids on. Make a small hollow within the floor of every pie with a small sharp knife to permit the steam to escape.Bake in the preheated oven for 20 mins (15 minutes if making canape dimension) or until golden brown. Put Off from the oven and sprinkle with the icing sugar.

Mince pies are scrumptious served scorching or chilly all alone or with Brandy Butter. They Will keep well if positioned in an hermetic tin - as much as seven days. Infrequently they get pleasure from a steady warming in the oven prior to serving.