Scotch Pies (the king of pies)
How to make delicious Scotch pies, using hot water crust pastry, easy step by step instructions from start to finish.
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Pork pies, 2 parter.
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Disclaimer
This is to certify that all of my videos on this channel are 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.
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We Cooked an Authentic Tudor Feast!
'We Cooked an Authentic Tudor Feast!'
It's nearly Christmas time, and Luke Tomes and Louee Dessent are donning their chef's aprons at the Weald and Downland Living Museum in Sussex, to cook a Christmas classic - Tudor style.
On the menu is an authentic Tudor mince pie, the kind King Henry VIII and Elizabeth I would have eaten, filled with real shredded meat, dried fruit and an array of exotic spices that would have been used in the 16th century.
In charge of the Tudor kitchen, designed and decorated as a kitchen would have been in the 1570s, is food historian and faithful re-creator of historic dishes Alex Compiani from The Time Traveller's Kitchen. Dressed in Tudor chef attire, Alex tests Luke and Louee's 16th century culinary skills as they attempt to rustle up a Tudor masterpiece.
Who will prove themselves to be the Time Traveller's Kitchen's next apprentice? Watch the video to find out!
List of Ingredients used:
For the Filling:
800g lamb shoulder
150g suet
1/2 tsp ground cloves
1 tsp ground mace
1/2 tsp black pepper
A pinch of saffron
50g raisins
50g currants
50g stoned prunes, chopped
For the Pastry:
500g plain flour
2 tsp salt
125g lard
3 egg yolks.
Water.
For the glaze: 1 tbsps of each butter, sugar and rosewater melted together.
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00:00 Introduction
01:26 Tudor Kitchen
03:35 Mince Pie History
04:41 Mince Meat
09:47 Tudor Pastry
13:39 Pastry Moulding
16:27 Spices
20:37 Pie Filling
24:13 Pie Decorations
26:17 Butterbeer
29:17 Reveal / Tudor Feast
36:59 Final Taste
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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This delicious sweet twist on a classic puts the mince pie firmly in showstopper territory. If you want to enhance the orange flavour further, stir a little orange juice (or orange liqueur) into the mincemeat before using it to fill the pies.
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Our revamped version of a Christmas classic lifts mince pies to new heights.
There's added fruit to the mincemeat recipe of the mince pies.
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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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Mince pies with a difference
I fill the wand with minced meat - my family adores this recipe!
I fill the wand with minced meat - my family adores this recipe!
Ingredients:
French wand - 1 piece
minced meat - 400 g (14 oz)
red onion - 1 piece
garlic - 3 cloves
green onion - 100 g (3.5 oz)
tomato - 1 piece
pressed cheese - 100 g (3.5 oz)
dill - 20 g (0.7 oz)
butter - 50 g (1.76 oz)
oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
Tray size 25 cm x 30 cm (10 in x 12 in)
IN THE OVEN 200 °C (392 °F)/15 minutes
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Mincemeat Loaf Cake - Easy Christmas Baking
This lovely moist loaf cake, with lots of mincemeat as well as cherries and sultanas is so delicious. It is a great alternative to very rich Christmas cakes, with the same decadent flavours but a lighter texture. So easy to make too.
Chapters/Time Codes:
0:00 Introduction
0:52 Preheat the oven
1:14 Ingredients
3:11 Mix the wet Ingredients
5:18 Mix the dry Ingredients
6:25 Combine Wet & Dry
7:37 Fill Loaf Pan
8:31 Bake Loaf Cake
9:21 Result & Taste Test
Recipe:
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Based on this recipe:
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make boozy Mince Meat for Mince Pies with the most crumbliest sweet pastry
Mince pies / mince meat / These delicious treats that for some reason we only enjoy at Christmas are quite old, ancient in fact. The earliest records utilise meat with fruit, sugar and spices, to preserve the meat. Hence 'minced meat'
Nowadays mince pies are mostly fruit with sugar and spices, some beef suet adds a little extra flavour but you can omit that for a vegetable suet of course. Please try making your own mice meat for your mince pies.
Mince pie pastry makes 12 - 14 deep filled pies
Plain flour 375g / 13.2oz
Unsalted butter 250g / 8.8oz
Caster sugar 125g / 4.4oz
Egg 1
Cold water to bind
Mince meat filling for pies
Eating apples 2
Raisins 175g / 6.2oz
Sultanas 112g / 4oz
Currants 112g / 4oz
Mixed or candied peel 55g / 2oz
Candied ginger 55g / 2oz
Beef or vegetable suet 112g / 4oz
Brown sugar 175g / 6.2oz
Chopped almonds or mix nut 50g
Zest and juice orange and lemon 1 each
Brandy 150ml / 0.26pin
Mixed spice 2 tsp
Ground cinnamon 1/2 tsp
Nutmeg 1/2 tsp
Orange blossom 1/2 tsp
Real vanilla extract 1 tsp