Making Mince Pies?

Question

Right, im gonna make just basic mince pies, i made them the other day. Do you know the best measurements to use.
I cant remember proply what i used the other day i think it was :
25g LARG
25g MARGARINE
200g FLOUR
this is just for the pastry.
Do them measurements look ok, for making 12 mince pies?
THANKS FOR YOUR HELP!

MERRY CHRISTMAS, HAVE A GREAT DAY TOMOROW! Xx

Answer 1

Very easy mince pies - Happy Christmas!!

* 225g cold butter, diced
* 350g plain flour
* 100g golden caster sugar
* 280g mincemeat
* 1 small egg, beaten
* icing sugar, to dust

Makes 18 pies...
1. To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4. Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Answer 2

You could do some funky ones though; very impressive and very easy! Get some phylo pastry from the supermarket. Cut it into 100mm (4") squares. Take one square and brush it with melted butter and repeat with two others to make a total of three. Place each on on top of each other but not directly square; offset each one. Fill the middle of the layers with the filling then gather up all four corners. Twist to form little parcels that look like Chinesed Dim Sung. Bake in a medium oven until golden brown. Sprinkle with icing sugar and serve. Simple!

Answer 3

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 4

recipe for shortcrust pastry -
225g flour
salt
125g butter (or margerine and lard)
a little water

The proportions are Half the weight of fat to flour - ie
8oz flour has 4oz fat
If you are making pies with lids, I would suggest using 12oz flour and 6oz fat (12oz = about 350g)
chill before rolling out.
Hope they turn out well.
happy christmas

Answer 5

google it love, have a fantastic xmas tomorro, hope your day is filled with happy times and a loving family! x x x