How To make Mince Pie
For the Mincemeat (enough for 2 pies): 2 pounds Granny Smith or other tart
(4 to 5 medium)
firm apples 2 pounds McIntosh apples :
(5 to 6 medium)
2 medium oranges
2 medium lemons
2 1/2 cups dark or golden raisins (one 15 or 16ounce
package) 1 2/3 cups currants (one 12ounce package)
1/2 cup diced candied orange peel
1 1/4 cups light brown sugar
2/3 cup dark rum or brandy
1/4 cup distilled white vinegar
8 tablespoons unsalted butter :
(1 stick)
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
A double batch Sour Cream Dough for a above 2crust pie
Egg Wash: 1 egg well beaten with a pinch of salt 2 teaspoons sugar for finishing the top of the pies :
optional
Two 9inch Pyrex pie pans
To make the filling, peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large nonreactive saucepan. Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan. Stir in the remaining ingredients. Bring to a simmer over low heat, stirring occasionally. Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency. Let cool. Set racks at the middle and lowest levels of the oven and preheat to 400 degrees. Divide the double batch of dough into quarters. Roll one quarter out to form a bottom crust and arrange in pan. Repeat with the second piece. Spread half the mincemeat evenly in each crust. Form the lattice top crusts. Flute the edge of the pies and carefully brush with egg wash. If you wish, sprinkle the top of each pie with sugar. Bake the pies for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pies to the middle rack. Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool pies on racks and serve warm or at room temperature.
How To make Mince Pie's Videos
How to Make Perfect Mince Pies | Jamie Oliver & Gennaro Contaldo
Perfect the ultimate Christmas treat that is the mince pie with this recipe from Jamie and Gennaro. This recipe ticks all the boxes for a quick, tasty treat full of festive flavour without the buttery pastry casing. Encased in puff pastry, these pies are delightful. Enjoy!
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Jemma's Classic Christmas Mince Pie Recipe | Cupcake Jemma Channel
Seriously though how have we not managed to get you a Mince Pie recipe in the 7 years we've been doing this??? Better later than never hey?! And to be honest its given us 7 years to perfect this Mince Pie recipe with its orange, spiced shortcrust pastry and home made mincemeat. To us, nothing says Christmas vibes better than a warm mince pie (and possibly a hot Mulled Wine ;) )
Check out this recipe for home made Mincemeat:
If you want the downloadable pdf version of this recipe complete with full instructions and photos join us over on Patreon for this an so much more:
For lots more Christmas Recipes check out the playlist here:
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For the Orange and Spice Shortcrust Pastry:
Preheat Oven to 170C fan assisted (190C non fan)
225g Plain Flour
2 tbsp Icing Sugar
150g Cold Unsalted Butter
Pinch of Salt
3 tbsp ice-cold Water
Zest of 1/2 orange
1/2 tsp Cinnamon
For the Mince Pie Filling
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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The Strange Way The Royal Family Eat Mince Pies!
I've never been a fan of mince pies, until I came up with my own mincemeat recipe and learnt how the royal family ate them. That was a game changer for me and now I look forward to mince pies every Christmas. Hope you enjoy them!
Link to candied mixed peel... Nope! :)
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipes -
The pastry -
2 1/2 cups flour
1/2 cup sugar
2 sticks (8oz) unsalted butter
2 egg yolks
1/4 cup heavy cream
1 egg - for glazing
Blend the flour, sugar and butter until fine crumbs, add the egg yolks and cream, blend again until combined.
The mincemeat -
3 cups raisins
2 cups grated apple (skin on)
1/2 cup unsalted butter
1/2 cup sliced (slivered) almonds
1 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp mixed spice (all spice)
1 orange - zest only
1 cup brandy
Mix all the ingredients together in a large pan and cook for 5-8 minutes. Set aside to cool.
Brandy butter -
4 oz unsalted butter
4 oz powdered sugar (icing sugar)
1/4 cup brandy
Beat together the butter, brandy and sugar until combined and no lumps. Pipe onto parchment paper and refrigerate for at least 4 hours.
1/4 cup powdered sugar for dusting the mince pies
1 cup powdered sugar for blowing at Winston :)
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Aussie Pies | Australian Meat Pie Recipe | Easy Minced Beef Pies :)
Click here for info!
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The exact pie tins I used:
Similar tins are available on Amazon :) ______________________________________________________________________________________________________
Hello folks!
So today I made these lovely Australian, or ‘Aussie’ pies! First time trying these, and we absolutely loved them…the addition of the tomato sauce was really nice with the beef :) Highly recommended.
Everything I used will be listed below,
-Cheryl x
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What I used - Makes 4 pies
2 Sheets of Puff or shortcrust pastry
450g (1 lb) Beef Mince or ground beef
1 Medium onion - finely diced
1 Tablespoon of cornflour or cornstarch
2 Tablespoons of Worcestershire Sauce
200ml (7 oz) Beef stock
170ml (6 oz) Tomato Ketchup
1 Beaten egg
Salt and Pepper
Oil for frying
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How to make mincemeat recipe video
Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:
It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.
It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!
Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
How to make Homemade Mince Pies - Traditional Recipe
#mincepies #christmasfood #mincepie
*Traditional Mince Pies Recipe*
How to make Homemade Mince Pies - Traditional Recipe.
*Timings.*
• Prep Time: 15 mins.
• Cooking Time: 20 mins
• Total Time: 35 mins.
*Servings.*
• Makes 12 mince pies.
*Ingredients.*
• 1¼ cup + 2 tbsp (225g/8oz) Plain/All Purpose Flour.
• ¼ cup + 2 tbsp (55g/2oz) Icing/Powdered Sugar.
• ½ cup + 2 tbsp (140g/5oz) Butter.
• 1 tbsp Cold Water.
• 1 Egg Yolk.
• 1 tsp Lemon Juice.
• 12 tbsp of Mincemeat.
• 1 Egg for Egg Wash.
See my recipe for homemade mince meat here:
*Oven Temperatures.*
Preheat the oven:
• Fan Oven: 160°C/320°F.
• Oven: 180°C/360°F.
• Gas Mark 4.
*Method.*
1. Place the plain flour, butter and icing sugar in a food processor. Pulse until fine crumbs form.
2. Add the egg yolk, water and lemon juice and pulse until a dough forms, about 10 seconds.
3. Knead the pastry a little on a floured work surface and wrap the pastry in cling wrap Place in the refrigerator for at least 30 minutes to allow the gluten to relax before rolling.
4. Roll the pastry on a floured surface to a suitable thickness of ¼ inch.
5. Use a 3-inch round cutter cut out 12 circles.
6. Place into a greased bun/cupcake tin.
7. Fill with a tablespoon of mincemeat, around 3/4 of the way up. For homemade mincemeat check out my recipe.
8. Brush the edge of the pastry with egg wash and lay on another round pastry/pastry decoration on top, I use a 2 ½ inch cutter for the lids.
9. Seal the 2 pieces of pastry together with a fork or your fingers. This helps prevent the filling from leaking during baking.
10. Lightly brush the top of the mince pie with egg wash.
11. Bake for 20-25 minutes or until golden brown.
12. Allow them to cool for 15 minutes before removing them from the cupcake tin.
13. Dust with icing sugar and serve warm with whipped cream/brandy butter.
14. Mmm Scrummy!!!
*Storage.*
• Once baked, store at room temperature in an airtight container for up to 5 days.
• Mince Pies can also be frozen for up to 3 months.
*Questions.*
If you have any questions about this Mince Pie recipe then please leave me a comment and I will try to help you.
Happy Baking Everyone!