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
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My HOMEMADE MINCEMEAT RECIPE
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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
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#christmasrecipe #mincepies #christmas
Mincemeat Pies. Delicious Christmas Sweet Mincemeat Pies
How to make Christmas sweet mincemeat pies, simple step by step instructions, from start to finish.
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The Mincemeat recipe:
130g / 4½ Raisins
100g / 3½oz Butter
1 Large Apple (grated, skin on)
40g / 1½oz Almond slices
110g / 4oz soft Brown sugar
2g / 1tsp Ground Cinnamon
1g / ½tsp Ground Nutmeg
1g / ½ tsp Ground Cloves
2g / 1tsp All-Spice (Ground Pimento berries)
Zest of 1 Orange
100mls Port or Orange juice
Add all the ingredients to a suitable size sauce pan, bring to a simmer, and cook for 10 minutes with the lid on, allow to completely cool before using it in the recipe, this sweet mincemeat may be made months ahead of time, and stored in a sterilised and sealed jar
Disclaimer
This is to certify that this video is NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Swamp stomp by Silent partner
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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The Strange Way The Royal Family Eat Mince Pies!
I've never been a fan of mince pies, until I came up with my own mincemeat recipe and learnt how the royal family ate them. That was a game changer for me and now I look forward to mince pies every Christmas. Hope you enjoy them!
Link to candied mixed peel... Nope! :)
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipes -
The pastry -
2 1/2 cups flour
1/2 cup sugar
2 sticks (8oz) unsalted butter
2 egg yolks
1/4 cup heavy cream
1 egg - for glazing
Blend the flour, sugar and butter until fine crumbs, add the egg yolks and cream, blend again until combined.
The mincemeat -
3 cups raisins
2 cups grated apple (skin on)
1/2 cup unsalted butter
1/2 cup sliced (slivered) almonds
1 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp mixed spice (all spice)
1 orange - zest only
1 cup brandy
Mix all the ingredients together in a large pan and cook for 5-8 minutes. Set aside to cool.
Brandy butter -
4 oz unsalted butter
4 oz powdered sugar (icing sugar)
1/4 cup brandy
Beat together the butter, brandy and sugar until combined and no lumps. Pipe onto parchment paper and refrigerate for at least 4 hours.
1/4 cup powdered sugar for dusting the mince pies
1 cup powdered sugar for blowing at Winston :)
theroyalchef.com
Deep Fill Minced Beef & Vegetable Pie | Easy recipe :)
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Here's a link to the tin I used in the video on Amazon :)
Hey folks! Tonight for tea I made this wonderful beef & vegetable pie :) This is so easy to make, and even easier if you use pre made/shop bought pastry. I wanted shortcrust pastry for the bottom of the pie and couldn’t find any in local supermarket…so I’ve made my own because I have plenty of flour :) Absolutely delicious with mashed potato & gravy! Or try it with a few chips…like we did.
Everything I used will be listed below.
-Cheryl x
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Makes one 23cm pie or 4 small individual pies
Filling -
450g (1 pound) Best quality beef steak minced beef or ground beef
1 Medium onion - Finely diced
1 Large or 2 small carrots - diced
130g (1 cup) frozen peas
1 Beef OXO cube or similar beef bullion cube
1/2 pint (1.2 cups) Beef stock
Optional Worcestershire sauce
1 Tablespoon plain or all purpose flour
Pastry -
300g (2 1/2 cups) Plain or all purpose flour
1 Tablespoon salt
150g (5.2 oz) Very cold butter
4-5 Tablespoons very cold water
1 Beaten egg or milk to glaze
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The SECRET to AMAZING Mincemeat for Mince Pies! Homemade Christmas Mincemeat Recipe |
So you want to know how to make mincemeat for mince pies!?
Yes you could go and buy some really nice mincemeat, but if your going to the trouble of make the pies yourself why not just go all in!
Homemade mincemeat is really on another level, and once you see how easy it is to make yourself, you'll never look back.
#christmas #mincepies #mincemeatrecipe
Big love and stay safe! ❤️ x
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INGREDIENTS
450g sultanas
225g raisins
225g currants
150g dried cranberries
100g chopped mixed peel
100g glacé cherries
100g almonds, chopped
450g apple, grated or diced
1 orange, zest & juice
1 lemon, zest & juice
1tsp ground cinnamon
2tsp ground mixed spice
1tsp freshly ground nutmeg
225g light brown sugar
100ml brandy
50ml rum
225g butter / vegetarian suet / suet
METHOD:
Place all the ingredients in a bowl together and mix thoroughly.
Store in sterilised jars or airtight containers and keep in the fridge for 4-6 weeks.
Leave for at least 24 hours before using.
Then use with reckless abandon!