So I'm not sure if it is too early for mince pies but I just had to make some of these for Let's Make Christmas at Fortnum and Mason tomorrow.
After making these mince pies a few years ago I have never turned back and really don't like shop bought ones any more. If you are not a fan of orange just leave the zest out and use water to bring the pastry together.
I made my own mincemeant earlier here.
Ingredients
250g plain flour
20g caster sugar
125g butter
Orange zest
Orange juice
Mincemeat
Makes 18
Method
1. Rub butter and flour together
2. Add sugar and orange zest
3. Use juice to bring together
4. Knead
5. Cool in the fridge until needed
Making the mince pies
Method
Roll out the pastry and cut bases and lids and place them in a greased pie tin.
Add the mincemeat and place the lid on making sure it is crimped or stuck down with a little milk.
Brush the top with a little milk
Cook for 10 minutes until golden brown at 190C
Serve warm with Cointreau butter
Original recipe – Delicious Magazine
After making these mince pies a few years ago I have never turned back and really don't like shop bought ones any more. If you are not a fan of orange just leave the zest out and use water to bring the pastry together.
I made my own mincemeant earlier here.
Ingredients
250g plain flour
20g caster sugar
125g butter
Orange zest
Orange juice
Mincemeat
Makes 18
Method
1. Rub butter and flour together
2. Add sugar and orange zest
3. Use juice to bring together
4. Knead
5. Cool in the fridge until needed
Making the mince pies
Method
Roll out the pastry and cut bases and lids and place them in a greased pie tin.
Add the mincemeat and place the lid on making sure it is crimped or stuck down with a little milk.
Brush the top with a little milk
Cook for 10 minutes until golden brown at 190C
Serve warm with Cointreau butter
Original recipe – Delicious Magazine
