All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. The uncooked dough can be frozen or kept in the refrigerator for a couple of days. Allow to cool. Cool on a wire rack. In a large bowl, mix flour and salt; cut in shortening until crumbly. 3/4 cup purchased mincemeat from jar On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. round biscuit cutter. Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. I made it for my father for Father's Day (he loves mince pie). Brush tops with egg; sprinkle with coarse sugar. Gradually add ice water, tossing with a fork until... For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer Mince pies made with a star on top… I always top my mince pies with a little star, It feels more Christmassy than a full lid and they look so pretty, plus I feel that it makes for a better pastry to mincemeat ratio. All rights reserved. It is a sweet holiday dish that will satisfy you and your loved ones. This pie has no meat in it (it's a 'mock' mincemeat pie). It doesn't use mincemeat mixes or prepared pie crusts. Cut 20 circles with a floured 2-3/4-in. In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. 3 tablespoons minced crystallized ginger Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together. It's homemade, like ma (or grandma) used to make. Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. Add half the beaten egg and continue to whiz. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Two-piece metal lids are most common. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft. Properly handled sterilized equipment will keep canned foods in good condition for one year. On a lightly floured surface, roll half of dough to 1/8-in. 42 Apricot Recipes That Show Off This Fuzzy Little Fruit, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. thickness. —Diane Selich, Vassar, Michigan, Prep: 20 min. * Leave to mature, if possible for at least 2 weeks before using. And watch videos demonstrating recipe prep and cooking techniques. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. Dust with icing sugar (confectioners') to serve. Top half the circles with 1 tablespoon filling. This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to a boil; reduce heat. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Shape each into a disk; wrap and refrigerate 1 hour or overnight. Only the finest ingredients are used, including: apple, currants, sultanas and candied citrus peel. Home Recipes Ingredients Fruits Apricots, Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. Stir in rum. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Divide dough in half. 9 Miniature Mince Pies To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off. Taste of Home is America's #1 cooking magazine. Directions In a large bowl, mix flour and salt; cut in shortening until crumbly. Remove the peel from the pan and discard the water. Remove from heat; cool slightly. Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Put the candied peel into sterilized glass jars* and pour the syrup over. But these mini mince pies … © 2020 Discovery or its subsidiaries and affiliates. After the jars are prepared, you can preserve the food. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Cover and store in a cold place or in the refrigerator. Mince Pie Gift Box £ 20.00 Add to basket; Mince Pies – Box of 10 £ 8.00 Add to basket; Mince Pies – Box of 20 £ 14.50 Add to basket; Other products you might be interested in. Line the holes of the cake tin with the larger pastry rounds. 1/4 teaspoon … Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Miniature Pumpkin Pies. https://www.internationaldessertsblog.com/mini-mince-pie-recipe This delicious mincemeat will keep happily in a cool dark place for at least a year. Cut the fruit in 1/2 and squeeze out the juice. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. Leave to soak for 24 hours. Cut slits in top. These adorable little pies have a delicious classic pumpkin … Preheat oven to 375°. Encased in shortcrust pure butter pastry. For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Brush the tops of the mince pies with the beaten egg. Walker’s Miniature Mince Pies are a luxury Christmas delicacy. Follow manufacturer's instructions for cleaning and preparing lids and bands. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Get Mince Pies Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack. Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact. Re-roll the trimmings, if necessary. Bake in the oven for 10 to 13 minutes until pale golden. Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Gradually add ice water, tossing with a fork until dough forms a ball. Put the peel into a large bowl, add the salt and cover with cold water. Repeat with remaining dough and filling. It should mash between the tips of your fingers easily when it is cooked. Sign up for the Recipe of the Day Newsletter Privacy Policy. 1 quantity sweet shortcrust pastry, recipe follows, 9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows, Icing sugar (confectioners'), for dusting, 2 large cooking apples, peeled, cored and cut into large chunks, Finely grated zest and juice of 2 oranges and 2 lemons, 9 ounces/ 250 g shredded suet, or butter,chilled and grated, 10 ounces/275 g sultanas (golden raisins), 4 1/2 ounces/125 g Candied Peel, chopped, recipe follows, 1 pound, 7 ounces/650 g soft dark brown sugar, 2 ounces/50 g nibbed (chopped) almonds, orchopped pecans, 2 1/2 fluid ounces/75 ml Irish whiskey or brandy. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Put the flour, salt and butter in a food processor and whiz briefly.

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