yummy yummy mince pie recipes pretty please?

Answer 1

Ultimate Mince Pie

Ingredients
350g/12oz high quality mincemeat,
200g/7oz plain flour, sifted
40g/1½oz golden caster sugar
75g/2¾oz ground almonds
125g/4½oz unsalted butter, diced
1 large egg, beaten
milk, to glaze

Method
1. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
2. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
3. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
4. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
5. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.

Answer 2

make or buy your pastry. roll it out so its between 1cm and 5mm thick (this is where pre-rolled comes in handy!) and rectangular in shape. Spread your mincemeat over the pastry, grate some orange rind onto it, or lemon, both are equally yummy! slowly and carefully roll the pastry up, a bit like a swiss roll. Sprinkle some coarse brown sugar onto a baking tray and roll the 'mincemeat sausage' in it until it is evenly covered with sugar. Now, slice the 'sausage' into circles, about 2cm thick, place them on a baking tray (with greasproof paper, burnt on mincemeat isnt easy to clean off!). Put the tray of mince pie swirls into a pre-heated oven at about 180degrees C for 20 minutes or until the pastry is golden :]. You could always leave the 'sausage' whole, and serve it a bit like a fruit lattice or something :]. Sorry, this probably didn't make much sense, but the finished product is nice :D.

Answer 3

Make a more unusual batch of Mince Pies this year!

Ingredients:
Pastry
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into small pieces
• 2 tablespoons solid shortening (Crisco), cut into small pieces
• 1/3 to 1/2 cup ice water
Filling
• 1 (27-ounce) jar mincemeat
• 3 Granny Smith apples, cored, quartered, and thinly sliced
• 3 tablespoons flour
• 2 tablespoons melted butter
• 1 egg yolk mixed with 2 tablespoons water, for glaze



Directions:


To make the pastry: Sift the flour and salt into the bowl of a food processor. Add the butter and shortening and pulse 15 to 20 times, or until the mixture
resembles coarse crumbs. Add half the water and pulse 5 to 6 times.
Add more water, a teaspoon at a time, and pulse after each addition until the
dough
holds together. Turn the dough out onto a lightly floured work
surface, press it together to form a ball, then flatten into a disk. Cut in half, cover with wax
paper, and refrigerate for 1 hour.
Preheat the oven to 425° F. Sprinkle a work surface with flour.
Roll out one half of the dough to 10 inches in diameter. Line a 9-inch pie pan with the dough. Spoon the mincemeat into the dough. In a large bowl, toss the
apples
with the flour and butter. Spoon evenly over the mincemeat. Roll out top crust, lay it loosely over the filling, and crimp the edges of the dough. Cut
decorative steam vents near the center. Brush egg mixture over the crust. Bake for 10 minutes, then reduce oven temperature to 375° F and bake for 25
minutes
longer, or until golden. Remove from the oven and let cool on a rack for 15 minutes. Serve warm or at room temperature with whipped cream or
vanilla ice cream.
Serves 6 to 8

Answer 4

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!!

Answer 5

HOME MADE MINCE MEAT FOR PIE

1 peck green tomatoes (32 c.)
1 peck apples (32 c.)
5 lbs. brown sugar
1 lb. white sugar
1 lb. currants
1 lb. raisins
2 tbsp. cinnamon
1 tbsp. cloves
1 tbsp. salt
1 tsp. ginger
1 c. suet, ground
1 1/2 c. vinegar

Cut up green tomatoes and grind in coarse grinder. Put in cold water with the salt, let come to boil, drain, do this 3 times. Peel and core apples; coarse grind. Mix tomatoes and apples with rest of ingredients and boil for 1 hour. Watch carefully as to not burn. Can in jars and seal. This is very rich. When making a pie, use about half mince meat and equal amounts of raw apples. This mince meat can be frozen rather than canned.

PUMPKIN MINCE MEAT PARTY PIE

Pastry for one pie
2 c. mince meat
3 1/4 c. (30 oz.) can pumpkin pie mix
2 slightly beaten eggs
2/3 c. undiluted evaporated milk

Line bottom and 1 1/4 inches up sides of 13 x 9 x 2-inch baking dish with pastry. Spread mince meat over bottom of crust. Combine remaining ingredients. Pour over mince meat. Bake in 350 degree oven for 50 to 60 minutes or until knife inserted near center comes out clean.

PASTRY:

Stir 1/4 teaspoon salt into 1 1/2 cups flour. Cut in 1/2 cup shortening. Stir in 1/4 cup water. Roll on floured surface to 15 x 11 inch rectangle.
Makes one 13 x 9 inch pie.

MINCE MEAT PIE SPECTACULAR

3 tbsp. vegetable oil
1 1/2 tsp. salt
3/4 c. sugar
2 tbsp. flour
2 egg yolks
1 c. milk
Juice and zest of 1 lemon
2 egg whites, stiffly beaten
1 jar mince meat

Mix all ingredients, except egg whites, until smooth consistency. Gently fold in egg whites. Pour mixture into a 10 inch pie pan. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and cook 45-50 minutes. Top should be spongy and nicely browned.

Answer 6

Ok one tasty varient is to put the grated rind or an orange and the juice into the pastry mix.

Other things to do are to put a dollop of double cream (thing this is extra thick cream in the USA - but not whipped cream) on top of the mince meat - it is incredibly rich but really tasty.

Pretty variation is to cut out star shapes instead of circles of pastry to put on the mince pie.

Answer 7

The best mincemeat ever....

Makes about 2 x 450g/1 lb jars

This mincemeat is more like a thick paste so it holds its shape and consistency when heated. It has a tart citrus flavour making it taste doubly refreshing.

Ingredients
1 lemon
150g raisins
150g sultanas
85g mixed peel
1 cooking apple, washed, cored and quartered
150g currants
150g brown sugar
150g shredded suet
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
4 tbsp. dark rum, brandy or whisky (or a mixture)

Preparation

Wash the lemon and boil it whole in a saucepan of water for about 1 hour or until soft. Allow to cool and cut in half. Keep the juice, rind and skin but discard the pips.

Place the lemon, rind, skin and juice in a food processor along with the raisins, sultanas, mixed peel, unpeeled apples and process to a thick paste. Don't process the currants.

Tip the paste into a large bowl and add the currants, sugar, suet and spices. Mix well and pour in the whisky and rum. Store the mincemeat in jars or plastic containers in the fridge and it will keep for months.

Orange shortcrust pastry

Ingredients
200g plain flour
pinch of salt
85g butter, cut into cubes
grated zest of 1 orange, plus 3 tbsp juice
1 egg yolk

Preparation

Place the flour, salt, butter and orange zest in the bowl of a food processor and pulse until the mixture resembles breadcrumbs - you can also do this by hand by rubbing in the butter and mixing in the zest.

Blend the orange juice and egg yolk with a fork and add most of it to the flour mixture. Pulse until the pastry just comes together, adding the rest of the liquid if necessary.

Turn out onto a surface and bring together in a ball, then flatten it slightly to a thick disc. Cover with cling film and rest in the fridge for at least 20 minutes, preferably longer.

Take half of the pastry, roll it out and cut out circles with a pastry cutter - make sure they fit the pie tins you have. (The really small ones make wonderful, bite-size canape pies.)

Lay the pastry circles into the pie tin then spoon in the mincemeat. Roll out the rest of the pastry and cut out more circles or other shapes (stars are nice) to fit the tops of the pies.

Brush the tops with the beaten egg and bake at 190C/375F/Gas mark 5 for 10-15 minutes or until the pastry is golden and the mincemeat heated through.

Mincemeat Baklava

Pies aren't the only option for mincemeat. A different take on the Greek sweet, baklava, is a great way to get extra mileage out of your Christmas mincemeat.

Ingredients
1 x Best mincemeat ever recipe (see page 2)
100g chopped mixed nuts
200ml maple syrup
50g butter, melted
250g filo pastry

Preparation

Preheat the oven to 190C/375F/ gas mark 5. Meanwhile, mix the nuts into the mincemeat along with half of the maple syrup.

Brush a rectangular cake tin (about 18 x 28cm /7 x 11") with a little of the melted butter. Layer four sheets of filo pastry in the base and up the sides of the tin, buttering between each one. Spoon in enough of the mincemeat and nut mixture to cover the pastry (about 2cm / 3/4").

Place another four sheets of filo over the top of the mincemeat, again buttering each one. Trim the pastry to fit neatly in the tin.

Brush the top with butter and score through in a diamond pattern. Bake accordingnto packet instructions until the pastry is crisp and golden.

Remove from the oven and pour over the remaining maple syrup, allowing it to soak through. Cool slightly and serve warm or cold.

Mincemeat Squares

Makes about 20 squares.

Another different idea for mincemeat is to make these delicious mincemeat squares. They freeze well, so can be made well in advance.

Ingredients
1 x Best mincemeat ever recipe (see page 2)
1 dessert apple, peeled, cored and grated
For the pastry:
200g self-raising flour
pinch of salt
100g butter
100g caster sugar
1 egg, beaten
A little milk
2-3 tbsp granulated sugar

Preparation

To make the pastry, place the flour, salt and butter in the bowl of a food processor and pulse to the breadcrumb stage - or do this by hand in a bowl by rubbing the butter into the flour and salt.

Mix in the sugar, then the egg until the mixture comes together, adding a little milk if the pastry seems dry.

Divide the pastry in half and roll each half to fit a Swiss roll tin (approximately 23 x 33cm / 9" x 13"). Place one piece of pastry in the tin, pressing to the edge.

Spread a layer of mincemeat (about 1.5cm thick) onto the pastry, and then scatter the grated apple over the top. 5. Lay the other piece of pastry on top, trimming to fit in the tin. Brush the top of the pastry with milk and sprinkle with the granulated sugar.

Bake at 180C/350F/gas mark 4 for 30-35 minutes or until the pastry is golden. Cool in the tin and cut into squares.

Enjoy! Mmmmmm....

Answer 8

The best mincemeat ever....

Makes about 2 x 450g/1 lb jars

This mincemeat is more like a thick paste so it holds its shape and consistency when heated. It has a tart citrus flavour making it taste doubly refreshing.

Ingredients
1 lemon
150g raisins
150g sultanas
85g mixed peel
1 cooking apple, washed, cored and quartered
150g currants
150g brown sugar
150g shredded suet
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
4 tbsp. dark rum, brandy or whisky (or a mixture)

Preparation

Wash the lemon and boil it whole in a saucepan of water for about 1 hour or until soft. Allow to cool and cut in half. Keep the juice, rind and skin but discard the pips.

Place the lemon, rind, skin and juice in a food processor along with the raisins, sultanas, mixed peel, unpeeled apples and process to a thick paste. Don't process the currants.

Tip the paste into a large bowl and add the currants, sugar, suet and spices. Mix well and pour in the whisky and rum. Store the mincemeat in jars or plastic containers in the fridge and it will keep for months.

Orange shortcrust pastry

Ingredients
200g plain flour
pinch of salt
85g butter, cut into cubes
grated zest of 1 orange, plus 3 tbsp juice
1 egg yolk

Preparation

Place the flour, salt, butter and orange zest in the bowl of a food processor and pulse until the mixture resembles breadcrumbs - you can also do this by hand by rubbing in the butter and mixing in the zest.

Blend the orange juice and egg yolk with a fork and add most of it to the flour mixture. Pulse until the pastry just comes together, adding the rest of the liquid if necessary.

Turn out onto a surface and bring together in a ball, then flatten it slightly to a thick disc. Cover with cling film and rest in the fridge for at least 20 minutes, preferably longer.

Take half of the pastry, roll it out and cut out circles with a pastry cutter - make sure they fit the pie tins you have. (The really small ones make wonderful, bite-size canape pies.)

Lay the pastry circles into the pie tin then spoon in the mincemeat. Roll out the rest of the pastry and cut out more circles or other shapes (stars are nice) to fit the tops of the pies.

Brush the tops with the beaten egg and bake at 190C/375F/Gas mark 5 for 10-15 minutes or until the pastry is golden and the mincemeat heated through.

Mincemeat Baklava

Pies aren't the only option for mincemeat. A different take on the Greek sweet, baklava, is a great way to get extra mileage out of your Christmas mincemeat.

Ingredients
1 x Best mincemeat ever recipe (see page 2)
100g chopped mixed nuts
200ml maple syrup
50g butter, melted
250g filo pastry

Preparation

Preheat the oven to 190C/375F/ gas mark 5. Meanwhile, mix the nuts into the mincemeat along with half of the maple syrup.

Brush a rectangular cake tin (about 18 x 28cm /7 x 11") with a little of the melted butter. Layer four sheets of filo pastry in the base and up the sides of the tin, buttering between each one. Spoon in enough of the mincemeat and nut mixture to cover the pastry (about 2cm / 3/4").

Place another four sheets of filo over the top of the mincemeat, again buttering each one. Trim the pastry to fit neatly in the tin.

Brush the top with butter and score through in a diamond pattern. Bake accordingnto packet instructions until the pastry is crisp and golden.

Remove from the oven and pour over the remaining maple syrup, allowing it to soak through. Cool slightly and serve warm or cold.

Mincemeat Squares

Makes about 20 squares.

Another different idea for mincemeat is to make these delicious mincemeat squares. They freeze well, so can be made well in advance.

Ingredients
1 x Best mincemeat ever recipe (see page 2)
1 dessert apple, peeled, cored and grated
For the pastry:
200g self-raising flour
pinch of salt
100g butter
100g caster sugar
1 egg, beaten
A little milk
2-3 tbsp granulated sugar

Preparation

To make the pastry, place the flour, salt and butter in the bowl of a food processor and pulse to the breadcrumb stage - or do this by hand in a bowl by rubbing the butter into the flour and salt.

Mix in the sugar, then the egg until the mixture comes together, adding a little milk if the pastry seems dry.

Divide the pastry in half and roll each half to fit a Swiss roll tin (approximately 23 x 33cm / 9" x 13"). Place one piece of pastry in the tin, pressing to the edge.

Spread a layer of mincemeat (about 1.5cm thick) onto the pastry, and then scatter the grated apple over the top. 5. Lay the other piece of pastry on top, trimming to fit in the tin. Brush the top of the pastry with milk and sprinkle with the granulated sugar.

Bake at 180C/350F/gas mark 4 for 30-35 minutes or until the pastry is golden. Cool in the tin and cut into squares.

Enjoy! Mmmmmm....

Answer 9

My favourite mince pie recipe Delia Smiths enjoy!!!

Answer 10

MODERN MINCE PIE
This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.
3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped
1/2 cup chopped pitted prunes
1/2 cup golden raisins
1/2 cup dried currants
1/2 cup firmly packed dark brown sugar
1/4 cup unsulfured (light) molasses
1/4 cup brandy
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons dark rum
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Pinch of salt

2 Buttermilk Pie Crust Dough disks


Milk
Rum raisin ice cream (optional)




Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)
Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

Serves 8.