MINCE PIES
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short
Provided by Paul Hollywood
Categories Dessert
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
MY FAVOURITE MINCE PIE PASTRY RECIPE
Christmas comes but once a year, and with it comes this pastry recipe. It's light and flaky and so much better than regular short crust or sweet pastry. Don't your mince pies deserve it?! Cook time is chill time.
Provided by Noo8820
Categories Dessert
Time 1h20m
Yield 24-36 pies
Number Of Ingredients 6
Steps:
- Cream together the lard and the margarine, and then mix in the egg yolk.
- Add enough caster sugar for your tastes and then gradually add the flour.
- Slowly add enough water to make dough. Bring together and form into a ball. Wrap in cling film and chill for an hour before using.
Nutrition Facts : Calories 97.9, Fat 5.9, SaturatedFat 1.6, Cholesterol 10.3, Sodium 36.8, Carbohydrate 9.5, Fiber 0.3, Protein 1.4
PUFF PASTRY MINCE PIES
Bake easy mince pies using ready-made puff pastry and a jar of mincemeat. You can perk up a shop-bought filling, too, with orange zest and a splash of brandy
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6 and lightly butter and flour a 12 hole fairy cake tin. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin.
- Lay the sheet onto the tin, pushing it into the holes. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Lay the other sheet of pastry on top and press to seal. Lightly dust the top with flour.
- Use an 8cm cookie cutter to cut circles around each of the holes, peeling away the excess puff pastry. You will be left with 12 flat-topped pies. Place a flat baking tray over the pies and flip the fairy cake tin upside-down. The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray.
- Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.
Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
UNBELIEVABLY EASY MINCE PIES
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
Provided by Orlando Murrin
Categories Snack, Treat
Time 1h
Yield Makes 18 pies
Number Of Ingredients 6
Steps:
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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5/5 (6)Category Christmas Baking RecipesCuisine British RecipesTotal Time 20 mins
- Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture.
- Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture is drawn together into a dough.
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5/5 (1)Category DessertCuisine BritishTotal Time 33 mins
- Preheat the oven t0 425F/218C and get your pan out, you can use a mini tart pan or cupcake tin.
- On a lightly floured work surface using a rolling pin roll your pie dough out into a 15-inch by 12-inch rectangle. Use a round or round with a scalloped edge pastry cutter to cut pastry circles that will fit into the bottom of your baking tin. Sometimes a water glass has the right circumference as well!
- Gently press one pastry round into each cavity then spoon the filling in, if you are using a tart tin, generally more shallow, then you will need about 1- 1/2 Teaspoons of filling. For a cupcake pan, the cavities are deeper so you can use around 1 Tablespoon per cavity.
- You can top the mincemeat filling with another pastry round or use a star cutter to top the pies with a star. Dip your finger in a small bowl of room temperature water and gently use your finger to wet the pastry side down, this will help seal it to the bottom pastry already in the muffin tin. Use your clean fingernail to gently press the top pastry into the bottom pastry to seal it.
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