Mince pies are one of the true tastes of Christmas, but if you only ever eat mass-produced ones, they are generally bland and pretty disappointing. This recipe is my very favorite…and I have tried a few. ..And the secret is all in the pastry.
Handed down to me by a dear farming lady, who is famous locally for her fantastic home cooked fayre, follow a few easy steps to get fabulous results. This recipe makes between 28 and 36 (depending on how thick you like your pastry).
But if you have too much pastry for one baking session, you can put any left over into a bag and freeze for later use. …But be warned these mince pies are so delicious you will never have enough. I made 30 yesterday and have only 5 left – I should however point out that I didn’t actually eat them all myself, but did give a fair few away to friend and neighbours!
Ingredients
1/2 lb self-raising flour
1/2 lb plain flour
1/2 lb butter (preferably at room temperature)
3 oz caster sugar
2 oz lard or margarine (preferably at room temperature)
2 egg yolks
2 tbsp fresh orange juice
Around 500g of good quality mince meat
Method
- Mix flour and sugar together in a large bowl
- Rub diced cubes of margarine and butter into the flour sugar mix, until the consistency is like bread crumbs
- Mix the egg yolks and fresh orange juice together, then add to the bowl of dry ingredients
- Mix together and form a ball of pastry with your hands
- Wrap the pastry in cling film and put in the fridge for 30 minutes
- Roll out the pastry onto a floured surface
- With pastry cutters, cut an equal number of large and slightly smaller circles for the mince pie bases and lids
- Grease a baking tray with butter
- Put mince pie bases into the baking tray
- Add good quality mincemeat, but don’t overfill
- Lightly dampen the edges of the pastry bases using a brush dipped in water
- Press the lids securely on, taking care to seal the lids to the bases
- With a pointed knife make two small cuts into the centre of each mince pie lid to act as a vent
- Brush lightly with milk
- Cook 175 C for 15 to 20 min
- Place on a baking tray to cool
- Dust with icing sugar
- Store in an air tight container for later or alternatively, if you are like me, eat NOW!
Remember for any food thats left over during the Christmas period use the brilliant Bokashi Bucket. It will take all the kitchen waste – yes all of it. Meat, fish, bones and vegetable peelings and in just two weeks the waste will be suitable for digging into the garden or compost heap. Plus a nutrient rich liquour is produced that can be diluted down into a plant food suitable for both indoor and outdoor plants.
Bokashi Buckets and everything else you need for recycling is available at http://www.recycleworks.co.uk
Gardening with Children 