How To make Mince Pie
For the Mincemeat (enough for 2 pies): 2 pounds Granny Smith or other tart
(4 to 5 medium)
firm apples 2 pounds McIntosh apples :
(5 to 6 medium)
2 medium oranges
2 medium lemons
2 1/2 cups dark or golden raisins (one 15 or 16ounce
package) 1 2/3 cups currants (one 12ounce package)
1/2 cup diced candied orange peel
1 1/4 cups light brown sugar
2/3 cup dark rum or brandy
1/4 cup distilled white vinegar
8 tablespoons unsalted butter :
(1 stick)
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
A double batch Sour Cream Dough for a above 2crust pie
Egg Wash: 1 egg well beaten with a pinch of salt 2 teaspoons sugar for finishing the top of the pies :
optional
Two 9inch Pyrex pie pans
To make the filling, peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large nonreactive saucepan. Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan. Stir in the remaining ingredients. Bring to a simmer over low heat, stirring occasionally. Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency. Let cool. Set racks at the middle and lowest levels of the oven and preheat to 400 degrees. Divide the double batch of dough into quarters. Roll one quarter out to form a bottom crust and arrange in pan. Repeat with the second piece. Spread half the mincemeat evenly in each crust. Form the lattice top crusts. Flute the edge of the pies and carefully brush with egg wash. If you wish, sprinkle the top of each pie with sugar. Bake the pies for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pies to the middle rack. Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool pies on racks and serve warm or at room temperature.
How To make Mince Pie's Videos
How to make mince pie with a flaky pastry...cape malay cooking style
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How to make Homemade Mince Pies - Traditional Recipe
#mincepies #christmasfood #mincepie
*Traditional Mince Pies Recipe*
How to make Homemade Mince Pies - Traditional Recipe.
*Timings.*
• Prep Time: 15 mins.
• Cooking Time: 20 mins
• Total Time: 35 mins.
*Servings.*
• Makes 12 mince pies.
*Ingredients.*
• 1¼ cup + 2 tbsp (225g/8oz) Plain/All Purpose Flour.
• ¼ cup + 2 tbsp (55g/2oz) Icing/Powdered Sugar.
• ½ cup + 2 tbsp (140g/5oz) Butter.
• 1 tbsp Cold Water.
• 1 Egg Yolk.
• 1 tsp Lemon Juice.
• 12 tbsp of Mincemeat.
• 1 Egg for Egg Wash.
See my recipe for homemade mince meat here:
*Oven Temperatures.*
Preheat the oven:
• Fan Oven: 160°C/320°F.
• Oven: 180°C/360°F.
• Gas Mark 4.
*Method.*
1. Place the plain flour, butter and icing sugar in a food processor. Pulse until fine crumbs form.
2. Add the egg yolk, water and lemon juice and pulse until a dough forms, about 10 seconds.
3. Knead the pastry a little on a floured work surface and wrap the pastry in cling wrap Place in the refrigerator for at least 30 minutes to allow the gluten to relax before rolling.
4. Roll the pastry on a floured surface to a suitable thickness of ¼ inch.
5. Use a 3-inch round cutter cut out 12 circles.
6. Place into a greased bun/cupcake tin.
7. Fill with a tablespoon of mincemeat, around 3/4 of the way up. For homemade mincemeat check out my recipe.
8. Brush the edge of the pastry with egg wash and lay on another round pastry/pastry decoration on top, I use a 2 ½ inch cutter for the lids.
9. Seal the 2 pieces of pastry together with a fork or your fingers. This helps prevent the filling from leaking during baking.
10. Lightly brush the top of the mince pie with egg wash.
11. Bake for 20-25 minutes or until golden brown.
12. Allow them to cool for 15 minutes before removing them from the cupcake tin.
13. Dust with icing sugar and serve warm with whipped cream/brandy butter.
14. Mmm Scrummy!!!
*Storage.*
• Once baked, store at room temperature in an airtight container for up to 5 days.
• Mince Pies can also be frozen for up to 3 months.
*Questions.*
If you have any questions about this Mince Pie recipe then please leave me a comment and I will try to help you.
Happy Baking Everyone!
Christmas - Mince Pie Recipe
As it's almost Christmas I thought today would be a great time to show you how to make Mince Pies. They are delicious!
For more recipes like this uploaded every week subscribe now.
Enjoy!
Recipe:
200g plain flour, plus extra for rolling
125g cold butter, cut into cubes
1 tbsp caster sugar
1 medium egg, beaten
beaten egg, to glaze
icing sugar, for dusting
Mincemeat:
300g Mincemeat
75g White Chocolate Chips
75g Dried Cranberries (optional to infuse with orange or to add orange zest)
25g Cut Mixed Peel
10cm Cutter and optional shapes for the top!
Music: I Saw Three Ships by Ben DeVries (
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MINCE PIE RECIPE - With a Sweet Short Crust Pastry
MINCE PIE RECIPE - With a Sweet Short Crust Pastry
Here is the other Mince pie recipe that I promised to make on my last video. Sweet short crust pastry filled with delightful mincemeat.
Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
My HOMEMADE MINCEMEAT RECIPE
➡️
My Luxury HOMEMADE MINCEMEAT RECIPE
➡️
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You Will Need
450g / 1lb of All Purpose Flour
230g / 8oz of Butter
75g / 2.5 oz of Superfine / Caster Sugar
3 Egg Yolks
4 tablespoons of Cold Water
12 -24 teaspoons of Mincemeat
3 egg whites
Caster or Superfine Sugar to dust the Mince Pies
Oven Temperature 150C / 300F for 20 minutes
Written Recipe Visit our Blog
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#christmasrecipe #mincepies #christmas
Richard Bertinet's exclusive mince pie recipe - BBC Maestro
When Richard Bertinet first arrived in the U.K., he hated mince pies. Too much pastry, too much filling, too sweet. So he developed his own recipe to create the perfect festive treat.
In this lesson, you’ll learn what techniques and helpful tools will help you achieve the best results as Richard guides you through how to avoid common mistakes. Starting off with the base pastry that he has been using since he was a 16-year-old bakery apprentice in France, going on to crafting the perfect frangipane and then the flavourful “mincemeat” filling, Richard breaks down each step simply, creating a hassle-free twist on this British classic.
Have a Joyeux Noël making Richard Bertinet’s mince pies, with just the right amount of French sophistication.
Read the BBC Maestro blog for recipe details and more:
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BBC Maestro | Let The Greatest Be Your Teacher
A simple recipe for the tastiest mince pies from Jus-Rol. The festive treat everyone loves!
Jus-Rol shows you how to make everyone’s favourite festive treat! Ready in only 20 minutes, these mince pies will impress all the family this year!
Check out the delicious recipe here: