Homemade Mince Pies | Cheap vs Steep Ep 9
Mince pies eh, i've never really ever complained about a mince pie when eating one, to me a mince pie is, well... a festive Christmas bake that is hard to get wrong. These fruity pastry encased treats (that i'd probably eat in Summer to be honest!) are yummy...but will it make a difference if we make homemade mince pie recipe with the cheapest ingredients we can find at a budget supermarket... or will the more expensive supermarket and it's upgraded ingredients blow it out of the water?! Let's find out!
Oh and if you enjoyed this we've done other cheap vs steep's to date on this playlist
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Ingredients list for the mince pie recipe we used (whichever ingredients you choose):
400g plain flour
250g butter, softened
130g caster sugar, plus more for sprinkling
1 egg, plus 1 extra for egg wash
For the filling
800g mincemeat
2 satsumas, peeled & chopped into small pieces
1 apple, peeled, cored and finely chopped
Recipe method:
#mincepies #recipe #barrylewis
Pear Puff Pastry | Jacques Pépin Cooking At Home | KQED
Jacques Pépin demonstrates an easy and elegant method of making a fruit puff pastry dessert, without all of the layering and soaking that puff pastry usually requires. In about 40 minutes, you'll have a sweet and crispy treat. Serve warm. Hope you have some ice cream in the freezer!
What you'll need:
1 large pear, 1.5 tbsp sugar, 4 tbsp butter, 2 tbsp peach or apricot jam, 2 squares puff pastry
Jacques Pépin Cooking At Home
Episode 138: Pear Puff Pastry
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#jacquespepin #howto #dessert #puffpastry
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Discover more recipes and fun with food on @KQED Food
Pear & Almond Mince Pies
Welcome to our “Love Baking” series with pastry chef, Shane Smith in association with Gem. This series is hands down one of the tastiest baking collaborations you’ll come across this year!
Our next recipe is a firm favourite, the delightful mince pie!
No mince pie filling? No problem! Shane’s overnight pear & almond filling takes all the hard work out of soaking fruits weeks in advance and tastes just as good. We won’t tell if you don’t!
Get the recipe here
MARK'S EASY KITCHEN: PEAR MINCEMEAT CRUMBLE
EASY DESSERT FOR USING UP LEFT OVER MINCEMEAT
42 OUNCES OF CANNED PAIRS DRAINED
1 CUP BROWN SUGAR
1 CUP FLOUR
3 OUNCES OF BUTTER
1/2 CUP SLIVERED ALMONDS
1 CUP OF MINCEMEAT
COMBINE INGREDIENTS AS SHOWN IN VIDEO
BAKE AT 350 DEGREES FOR ABOUT 30 TO 40 MINUTES
Make your own Mincemeat - perfect Mince Pie filling for Christmas! | Cupcake Jemma
Don't worry, you sweet toothed bunch! This has no meat in it and is, in fact, a delicious fruity, boozy and sweet pie filling from 'The Olden Days' in England! Get involved!
Recipe:
125g currants
125g raisins
125g sultanas
65g candied orange peel
25g stem ginger
100g bramley apple
125g suet
85g demerara sugar
25g dark muscovado sugar
1/2 tsp cinnamon
1/2 tsp mixed spice
110ml brandy/amaretto
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How to make your own Mincemeat - homemade Mince Pie filling for Christmas Desserts
How to make Homemade Traditional Mincemeat, a Recipe for making mincemeat, the perfect filling for Christmas desserts, cakes, muffins and of course mince-pies!
*Timings.*
• Prep Time: 10 mins.
• Cooking Time: 10 mins.
• Total Time: 20 mins.
*Servings.*
• Makes 3 cups or 3 x 370g.
*Ingredients.*
• 1 cup (5oz/150g) Currants.
• 1 cup (5oz/150g) Sultanas.
• 1 cup (5oz/150g Raisins.
• ½ cup (3½oz/100g) Mixed Peel.
• 1½ tsp Mixed Spice/Pumpkin Spice.
• 1 tsp Ground Cinnamon.
• 1 Orange zest and juice.
• 1 Lemon zest and juice.
• 1 cup (175g/6oz) Muscovado/Brown Sugar.
• ¼ cup + 1 tbsp (75g/2½oz) Butter.
• 1 Medium Cooking Apple, finely chopped or grated.
• ¼ cup + 3 tbsp (100ml/3.4 fl oz) Amaretto/Brandy/Rum/Whiskey/Port.
*Method.*
1. Put all the ingredients, except the alcohol, in a medium-sized saucepan.
2. Cook over low heat for 10 mins, stirring occasionally until the sugar and butter have completely dissolved.
3. Remove from the heat and leave to cool to room temperature before stirring in the alcohol.
4. The mincemeat may look loose at this stage, but it will thicken up as it cools.
5. Spoon the warm mincemeat into sterilized jars and seal tightly.
*Storage.*
• Store in a cool dark place and will keep for 12 months.
• Once opened, store in the fridge.
If you have any questions about how to make this mincemeat recipe for Christmas mince pies then please leave me a comment and I will reply to you ASAP.
Happy Baking Everyone!