English Mince Pies Recipes

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Steps:

• Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
• Add 125g caster sugar and 1 large beaten egg, and mix together.
• Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
• Wrap the pastry in cling film and chill for 10 mins.
• Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
• Heat oven to 220C/200C fan/gas 7.
• Roll out the pastry to 3mm thick.
• Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
• Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
• Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Steps:

• Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
• Preheat oven to 400 degrees.
• Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
• Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.

Steps:

• Chop the nuts and candied peel finely.
• Peel, core and chop the apples into small pieces.
• Stir together with all the other ingredients and seal in sterilised jars.
• Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.