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
Mince and cheese pie ????
Recipe for 4 pies
Ingredients
- 500g beef mince
- 1 carrot, diced
- 1 small brown onion
- 2 sticks celery, diced
- 3 cloves garlic, finely diced
- 500ml beef stock
- 1 beef stock cube
- 1 tbsp dried or fresh rosemary
- 2 tbsp corn flour
- 100g smoked cheddar cheese
- Shortcrust pastry
- Butter puff pastry
- Salt and pepper
Method
1. Start by browning your beef mince in a hot frying pan in batches, and season as you go.
2. Once you have good colour on your beef mince, place it in a heavy-based pot.
3. Sweat down your carrots, onions, celery, and garlic and add it to the pot with the mince.
4. Add the beef stock cube and dried rosemary to the pot and cook this on low for 2 hours.
5. Once cooked, thicken by dissolving the corn flour in some cold water and stirring it in while the beef mince is still on the heat.
6. Let the mince cool before you use it.
7. Line your pie tin with shortcrust pastry and blind bake at 180c for 15 minutes.
8. Let it cool for 10-15 minutes and then fill with the cool beef mince and cheese. Top the pies with puff pastry and brush with egg wash. Bake for 20 minutes at 180c or until golden brown. Enjoy!
How to Make Mince Pies | Waitrose
Eleni Tzirki from the Waitrose Cookery School shows you how to make make classic festive mince pies. See the full recipe here:
MINCE PIES – HOW TO MAKE MINCE PIES – MINCE PIE RECIPE
MINCE PIES – HOW TO MAKE MINCE PIES – MINCE PIE RECIPE
Perfect Short crust pastry and a fantastic filling - Mince Pies Made.
#mincepies #mincepiesrecipe
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Ingredients
450 g All purpose Flour
130g Butter
100 g shortening
75 g caster sugar
1 egg
3 tbsp cold water
1 tsp Apple Cider Vinegar
Bake 160 degrees for about 20 mins on until golden
Temperature is low because of the sugar content in the pastry
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Mince Pie Recipe - Really simple - Recipes by Warren Nash
You can't beat home made mince pies, what's more, they're incredibly easy to make! Check out this recipe that'll only take about 20 minutes to prepare.
Check out my home made Mincemeat Recipe which is perfect for using in these bad boys:
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Print the directions for this recipe here:
Ingredients (Serves 12 | Prep time: 25m Cooking time: 20m | 206 calories & 8g fat p/serving)
- Plain Flour (200g)
- Caster Sugar (50g)
- Butter (100g)
- Mincemeat (jar or home made)
- x1 Egg
- Icing Sugar (to dust)
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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How to make mincemeat recipe video
Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:
It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.
It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!
Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks: