Perfect Mince pie Filling / Christmas pie Recipe/ How to Make Mincemeat for Festival Season
Mincemeat
250g Hazelnut
500g Candied Fruit
5 Apple peeled, cored and chopped into large chunks
400g Prunes
400g Dried Apricot
400g Fatty raisin
400g Golden raisin
400g Cranberry semi dried
350g Shredded suet
500g Dark muscovado sugar
1 tsp each powdered ginger /mixed spice/nutmeg
2 Orange grated zest
400ml Orange juice
750ml Verjus (grape juice)
Method
1. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. Pour over the orange juice and zest and grapes juice, and then mix again. Spoon the mixture into sterilized jars and keep until needed.
Mincemeat recipe - Perfect filling for your Christmas mince pies | Really Simple Recipes | Vegan
I love making my own mincemeat. And the great thing about this recipe is that I can make it and use it on the same day. I also love all the smells from making my own mincemeat, when I'm finished my house smells like Christmas.
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Jemma's Classic Christmas Mince Pie Recipe | Cupcake Jemma Channel
Seriously though how have we not managed to get you a Mince Pie recipe in the 7 years we've been doing this??? Better later than never hey?! And to be honest its given us 7 years to perfect this Mince Pie recipe with its orange, spiced shortcrust pastry and home made mincemeat. To us, nothing says Christmas vibes better than a warm mince pie (and possibly a hot Mulled Wine ;) )
Check out this recipe for home made Mincemeat:
If you want the downloadable pdf version of this recipe complete with full instructions and photos join us over on Patreon for this an so much more:
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For the Orange and Spice Shortcrust Pastry:
Preheat Oven to 170C fan assisted (190C non fan)
225g Plain Flour
2 tbsp Icing Sugar
150g Cold Unsalted Butter
Pinch of Salt
3 tbsp ice-cold Water
Zest of 1/2 orange
1/2 tsp Cinnamon
For the Mince Pie Filling
125g Raisins
125g Sultanas
65g Candied Orange Peel
25g Stem Ginger
100g Bramley Apple
125g Suet
85g Demerara Sugar
25g Dark Muscovado Sugar
1/2 tsp Cinnamon
1/2 tsp Mixed Spice
110ml Brandy/Amaretto
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Viennese Mincemeat Pies How to Recipe | Based on Short Sweet Pastry | Homemade
Hi folks welcome to the day's video, today I am making Vienese mincemeat pies this recipe is very old from before 1940's, In the video I showed you how to make up the pastry & viennese then I have links to making the mincemeat if you want it, at the end we have the finished Viennese nmincemeat tarts, this is a very easy recipe to follow check out the description for a recipe enjoy Laters ????
Chapters
00:00
01:02 making pastry shells
04:23 making the viennese
07:25 filling the shells
08:51 baking & topping
Recipe :
Sweet short Pastry shells
How to Recipe mincemeat link :
Makes 12
Recipe Ingredients:
white Flour plan 226 grams
water 14 grams
castor sugar 28 grams
butter or marg 56 grams
white shorting 56 grams
sweet mincemeat about 200 grams
Method:
Preheat the oven to 380 F – 400 f / fan 190 c -210 c
Sieve flour into a bowl, Add the fat into the flour & work the fat into the flour to make a nice fine crumb, make a well in the middle & add in the water & sugar mixture, mix lightly into a pastry, not a bread dough finish on the table, shape into a ball, roll out with rolling pin to about 3 - 4 mm, Using a knife under the pastry to remove from table, you are ready to cut out the bases 750 mm cutter, best to use Yorkshire pudding tray, Spray your tray with some oil, and now pop in the pastry
part fill up with homemade or bought sweet mincemeat,
Recipe Viennese
Ingredients:
170g Softened unsalted butter / marg
27g Castor sugar / Icing Sugar
5g Vanilla extract
170g Plain flour
Method:
Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
Scrape down and add in ½ the flour and mix for a further 5 mins until light
Scrape down and add the rest of the flour and mix for a further 1 mins
You need a Pipe bag and a star tube
Spoon the mix into a piping bag fitted with a medium star tube, and pipe out over the mincemeat
Bake on the middle shelf of the preheated oven for about 20 - 25 minutes until they are a pale golden colour, when cold put some icing sugar over the top
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#homemade #mincemeatpies #christmas
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Traditional Irish Mince Pies Recipe
Hi Bold Bakers! Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!
Get the full written recipe (including all measurement conversions):
For more information on O’Driscoll’s Irish Whiskey go to:
Watch Gemma’s Favorite Irish Recipes:
????INGREDIENTS????
* 2 x Homemade Pie Crust Recipe
* Traditional Mince Meat
* egg wash
* Brandy Butter , to serve
TRADITIONAL IRISH MINCE PIES RECIPE
00:00 - Today on Bigger Bolder Baking...
0:10 Fruits (raisins, currants, sultanas, orange, lemon)
2:23 Muscavado sugar
3:07 Spices (cinnamon and mixed spice)
3:33 Butter
3:49 O'Driscoll's Irish Whiskey (my family brand!)
4:24 Mix it all up
5:00 Cover and refrigerate the mince meat overnight
5:35 Cook the mince meat
6:00 Pastry (my homemade pie crust recipe!)
7:55 Fill up those pies!
8:30 Decorate the pies
8:46 Baking instructions
8:57 Tasting (with Kevin!) / outro
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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#holidaybaking #christmasbaking #biggerbolderbaking
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Shortbread Mince Pies with Last-Minute Mincemeat Recipe
The buttery pastry on these mince pies will convert any mince pie dodger. The mincemeat can be made and used immediately, no need for maturing. If you can’t find mixed peel, use extra mixed dried vine...
Music in Video:
Good Housekeeping UK
2022-10-11T11:14:37Z
Yields: 12
Prep Time: 30 mins
Process Time: 30 mins
Total Time: 1 hour
Calories per Serving: 341
mix of raisins, sultanas and currants
mixed peel
Finely grated zest and juice 1/2 orange
soft brown sugar
ground cinnamon
vegetable shredded suet
calvados or brandy
unsalted butter, chilled and cubed
plain flour
caster sugar
medium egg, beaten
Icing sugar, to dust
Once cool, store in an airtight container at room temperature for up to 5 days. To serve warm, reheat on a baking tray in an oven preheated to 180°C (160°C fan) for 5-7min.
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The heavenly sweet-spicy aroma of mince pies baking in the oven will fill your house with Christmas spirit and these pretty star shapes just look the part.
The heavenly sweet-spicy aroma of mince pies baking in the oven will fill your house with Christmas spirit and these pretty star shapes just look the part.
Use homemade mincemeat or shop-bought, if you prefer, in this mince pie recipe
Use homemade mincemeat or shop-bought, if you prefer, in this sweet mince pie recipe. Perfect for leaving for Father Christmas.
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