Answers to Everyday Questions : a good recipe for Pastry for mince pies?

a good recipe for Pastry for mince pies?

8 Responses to “a good recipe for Pastry for mince pies?”

1. Buddy said :
   June 7th, 2010 at 12:53 pm

   They you go
   Preparation time less than 30 mins

   Cooking time 10 to 30 mins

   Ingredients
   1 quantity puff pastry
   450g/1lb mincemeat
   1 egg, beaten with a pinch of salt
   55g/2oz caster sugar
   60ml/2fl oz milk

   Method
   1. Heat the oven to 200C/400F/Gas6.
   2. Roll out the pastry until it is 2mm thick. Stamp out 24 7.5cm/3inch rounds with a pastry cutter and put in the base of 2 patty trays.
   3. Fill each case with 2 tsp mincemeat and brush the edges with a little milk.
   4. Stamp out 24 6cm/2½ in rounds for the lids and put on top of the mincemeat, sealing to the edges of the bases. Brush the egg wash over the pies and sprinkle with the caster sugar.
   5. Bake in the oven for 20 minutes until golden brown and cool or serve warm.
   6. If you make them in advance, store in an air-tight tin and re-heat when needed.

   8 oz butter, softened
   1 lb all purpose flour
   2 oz icing sugar
   2 egg yolks
   1 lb mincemeat
   an ounce or two of brandy or rum – if desired
   beaten egg, to glaze
   bun tins to make 30 pies

   Cut the butter into cubes. Sift the flour into a mixing bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbes. Stir in the icing sugar. Make a well in the centre, stir in the egg yolk and about 3-4 tbsp iced water to make a soft but not sticky dough. Knead lightly to form a smooth dough (if there is time – chill for 30 minutes). Preheat oven to mark 400F or gas mark 6.

   On a floured surface, roll out two thirds of the dough and cut out 30 rounds using a 2-½ inch fluted cutter. Use to line the bun tins. Fill with mincemeat*.

   Re-roll remaining pastry and trimmings and cut out circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes.

   *If desired, mix some (to taste) of the brandy or rum into the mincemeat. Mixture will be a little looser. Delicious when served alone or with custard (British – of course) or cream We highly recommend sampling the recipe repeatedly!!
2. little weed said :
   June 7th, 2010 at 1:28 pm

   I use half butter and half lard as it makes a richer pastry.
   Here is an excellent Delia Smith recipe for pastry…. yummy.
   http://www.deliaonline.com/cookery-school/how-to/how-to-make-shortcrust-pastry,21,AR.html
3. kimmy said :
   June 7th, 2010 at 2:21 pm

   would suggest checking out http://www.allrecipes.com. that website is awesome. you put mince meat pie into the search and it will pull up all of the mince meat pie recipes which people will have suggested in their comments which pastry recipe they used. then you can scroll through and check the ratings, find one that has been rated high by alot of people and read a few comments while you check the ingredients and go from there. doesn’t work for you, try the next one. or just look up pie pastry! that site rocks!
4. stonyleaf3 said :
   June 7th, 2010 at 3:09 pm

   Ingredients – Almond Shortcrust Pastry
   10 oz plain flour

   6 oz butter

   3 oz icing sugar

   1 oz ground almonds

   1 egg yolk

   3 tablespoons milk

   The grated rind of a half a lemon – use the other half in the mincemeat mix.

   Pastry Method by Hand
   Before making the pastry sift the flour into a large bowl and cube the butter. Separate the egg from the white and reserve the white for a topping variant. In a cup, mix the egg yolk with 2 tablespoons of the milk.

   With your fingertips, rub the cubed butter into the sifted flour and ground almonds. Make sure the butter is just up to room temperature so you won’t have to overwork the pastry. Add the icing sugar and grated lemon rind. Mix lightly.

   Now add the egg yolk with 2 tablespoon of the milk mixture to the flour mix and form into a dough. If needed dribble on another 1 tablespoon of milk until you get a rough dough bind. The gluten in all flours varies so you will need to judge your flour. Much depends on the size of your egg yolk too.

   Next turn the dough onto a floured work surface and just knead very lightly a few turns so it all joins together and the cracks disappear. Turn the mixing bowl upside down to cover the pastry and leave for about 10 minutes whilst you jazz up the bought mincemeat. This allows the pastry to rest.

   Processor Method
   I mostly make this delicate almond shortcrust by hand. On occasion I do whiz the dry ingredients in a food processor then I tip the dry mixed contents into a large bowl and add the wet ingredients manually, binding first with a knife and then with my hand. I find this works best for me rather than overworking the paste in the processor.
5. lily said :
   June 7th, 2010 at 3:35 pm

   9oz self raising flour, 4oz marg n 5oz lard. this is really lovely my nan s recipe
6. fed up woman said :
   June 7th, 2010 at 4:10 pm

   All you need is plain flour, butter and lard in this proportions: the half the weight of flour in fat, so if you have 1lb of flour you need 1/2 lb of fat. You can make it all butter if it is for mince pies or anything sweet, but usually would be half of the fat butter and the other half lard. So the recipe would be:

   1lb flour
   1/4lb butter
   1/4lb lard

   Or:
   1lb flour
   1/2lb butter

   You may need to add 2-3 tablespoons of water if the paste is too dry.
7. louisesept1970 said :
   June 7th, 2010 at 4:51 pm

   Mince pies
   Makes 24 pies

   Preparation time less than 30 mins

   Cooking time 10 to 30 mins

   Ingredients
   1 quantity puff pastry
   450g/1lb mincemeat
   1 egg, beaten with a pinch of salt
   55g/2oz caster sugar
   60ml/2fl oz milk

   Method
   1. Heat the oven to 200C/400F/Gas6.
   2. Roll out the pastry until it is 2mm thick. Stamp out 24 7.5cm/3inch rounds with a pastry cutter and put in the base of 2 patty trays.
   3. Fill each case with 2 tsp mincemeat and brush the edges with a little milk.
   4. Stamp out 24 6cm/2½ in rounds for the lids and put on top of the mincemeat, sealing to the edges of the bases. Brush the egg wash over the pies and sprinkle with the caster sugar.
   5. Bake in the oven for 20 minutes until golden brown and cool or serve warm.
   6. If you make them in advance, store in an air-tight tin and re-heat when needed.
8. Gina B said :
   June 7th, 2010 at 5:32 pm

   You can’t beat Bero!

   Have a look at their website – perfect pastry every time..

   Trust me!

   http://www.be-ro.com/recipe/showrec34.html