Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, mince pie. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Mincemeat Pie with Brandy Butter Get the lowdown on how to make marvelous mincemeat tartlets inspired by the Great British Bake Off, brandy butter and all. Green apples, spices, and a medley of candied fruits join the traditional ingredient, beef suet, for a flavorful and festive filling that you can make ahead of time. Mincemeat or mince pie is a British delicacy for the holiday season that traces back to the kings and queens of the Middle Ages, or even earlier.
Mince Pie is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Mince Pie is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook mince pie using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mince Pie:
- Make ready For the rich shortcrust pastry:
- Get 120 grams Cake flour
- Make ready 60 grams Butter (diced and cooled)
- Prepare 1 beat the egg, and use 1/2-2/3 of the egg Egg
- Get 1 dash Salt
- Take 300 grams in total For the filling:
- Prepare 80 grams Apple (remove the core)
- Make ready 60 grams Currants
- Get 60 grams Raisins
- Take 40 grams Sultana raisins
- Get 10 grams Orange peels
- Take 1 Lemon (organic, not treated with fungicides)
- Make ready 25 grams Almond flour
- Take 1 tbsp Brandy
- Take 1 Cinnamon powder
- Take 1 Clove powder
- Make ready 1 All spice
- Take Toppings:
- Get 1 Powdered sugar
Grate the cold butter on the large side of a box grater directly into the dry ingredients. Mince Pies Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day.
Steps to make Mince Pie:
- For the shortcrust pastry: Measure out the cake flour (and the salt) in a bowl, add the diced butter, and with your chilled fingertips, coat the butter with the flour and break it up into fine pieces. Work quickly to prevent the butter from warming up by the warmth of your fingertips.
- Work until it's crumbly. Once it's mixed, gradually pour in the beaten egg, being careful not to add to much at once, and stir with a chopstick.
- Once the mixture from Step 2 comes together, bring the dough together with your hands, divide into half, wrap with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- For the filling: Finely chop the apple, raisins, sultana raisins, and orange peels, and leave the currants as-is.
- Put all of the ingredients from Step 4 in a bowl, add the almond flour, brandy, spices, the zest of the lemon, and juice from 1/2 a lemon, and taste. Add more lemon juice if needed.
- Take half of the dough out of the refrigerator, dust the surface, and with a rolling pin, roll it out until about 2 mm thick.
- Cut out 7 cm and 6 cm diameter circles. Bring the remaining dough together, and again, roll out and cut out. You should be able to make 8 circles of each size with half of the dough.
- Line the tart pan with the larger circle dough, put 1 spoonful of the filling, and cover with the smaller circle of dough. Brush the edges of the dough with the leftover beaten egg, and tightly seal the edges.
- Repeat Step 6 through 8. If you have leftover dough, form the dough into a gyoza dumpling shape.
- Bake in the oven at 200°C for 20 minutes until the surface is golden brown, and let it cool.
- Dust with powdered sugar through a tea strainer, and it's done.
It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. According to The Christmas Encyclopedia, mincemeat pie — also commonly referred to as mince pie or Christmas pie — originated in medieval England. Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.
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