JEWELLED MINCE PIES
Step up the quality of your mince pies with this melt-in-the-mouth recipe
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds - they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
- Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
- Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.
Nutrition Facts : Calories 149 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium
CRANBERRY JEWELLED MINCEMEAT
Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas
Provided by James Martin
Categories Condiment
Time 25m
Yield Makes 4 jars
Number Of Ingredients 12
Steps:
- Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
- Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.
Nutrition Facts : Calories 102 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber
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TOP 10 BEST EVER MINCE PIE RECIPES | BBC GOOD FOOD
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- Hazelnut crunch mince pies. Add some texture to the standard recipe with our hazelnut crunch mince pies. Upgrade a jar of mincemeat by adding fresh grated apple and orange zest, then use star-shaped pastry lids for a final festive flourish.
- Stollen mince pies. Combine two Christmas dessert staples with a batch of our stollen mince pies. Madeira cake mixed with almonds, candied peel and marzipan is a quick stollen substitute, and still packs plenty of seasonal flavour.
- Jewelled mince pies. A lighter, fruitier mincemeat filling and a little extra gloss are the keys to our jewelled mince pies. If you have time to spare, these dazzling desserts are well worth the effort.
- Almond-topped mince pies. Switch up standard shortcrust with our fabulous frangipane topping. Our almond-topped mince pies are bound to become a firm family favourite, as these next level nibbles have an extra dose of almondy goodness.
- Puff pastry mince pies. Our puff pastry mince pies couldn't be easier. Use a couple of clever shortcuts and perk up shop-bought mincemeat to make these delicate, golden-brown beauties.
- Custard & crumble mince pies. Try another marvellous mash-up in the form of our custard & crumble mince pies. A layer of creamy custard and an irresistible crunchy crumble topping help make these mellow mince pies a standout.
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- Deep-filled mince pies. A generously filled mince pie is a thing of beauty. After all, who could say no to one (or two!) of our deep-filled mince pies with their afternoon cuppa?
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