Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mince pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Mince Pie is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have mince pie using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mince Pie:
- Take For the rich shortcrust pastry:
- Take 120 grams Cake flour
- Get 60 grams Butter (diced and cooled)
- Get 1 beat the egg, and use 1/2-2/3 of the egg Egg
- Make ready 1 dash Salt
- Make ready 300 grams in total For the filling:
- Make ready 80 grams Apple (remove the core)
- Get 60 grams Currants
- Prepare 60 grams Raisins
- Get 40 grams Sultana raisins
- Make ready 10 grams Orange peels
- Make ready 1 Lemon (organic, not treated with fungicides)
- Make ready 25 grams Almond flour
- Take 1 tbsp Brandy
- Prepare 1 Cinnamon powder
- Make ready 1 Clove powder
- Prepare 1 All spice
- Get Toppings:
- Take 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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