Mince pies recipe (December 01, 2011)
Chic & simple mince pies
Acknowledged, boxes of ready-made mince pies can easily be purchased from all major supermarkets at this time of year. So it begs the question, why consider making them yourself? And the answer: freshly baked mince pies really do fill your home with wonderfully spicy smells; truly evoking Christmas.
My mince pies are easy to make and are very individual, with a little touch of luxury, which means that that no-one else will have tasted mince pies like them!
My secret to easy and chic mince pies is … pre-made shortcrust pastry. These pre-rolled packs can be bought from the chiller section of all major supermarkets and freeze really well, until you need them. Taking only overnight to defrost (in the fridge), they are ready to use the following morning. Follow the simple instructions on the back of the pack (I often blind-bake mine for 5 minutes before placing the filling inside to ensure that the pastry is crisp).
The filling …
I buy M&S luxury mincemeat (which comes in a jar) and then add a selection of nuts; typically chopped walnuts and hazelnuts. Once the mincemeat and chopped nuts are thoroughly mixed together (you can also add a small splash of port at this stage if you wish), add to the blind-baked cases and top with a star (or other seasonally influenced shape) pastry top (cookie cutters are great to use to achieve this effect) - then place back in the oven to finish cooking. The secret is to not over-fill the pastry cases as the sticky mincemeat with melt and run down the side of the pastry cases, and this will make them difficult to remove without damaging them after being cooked – believe me, I have experienced this at personal cost!
When serving (best when still slightly warm), either dust with sifted icing sugar or a sprinkling of edible glitter. Edible glitter is available in a multitude of colours and finishes. It can either be bought on-line or is available from reputable baking shops on the high street.
Enjoy!
Claire Meredith, 1 December 2011
Also from the head chef at Tŵr Cymru Culture Towers:
Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
Almond, cherry & Bourbon tart, September 2011
Chic party food ideas 2, June 2011
The cupcake revolution, February 2011
Chic party food ideas, February 2011
Stylish party canapes, September 2009
© 2011 Caregos Cyf. | Hawlfraint - All rights reserved
Click here to return to the Featured Articles page
|