Impress with this delicious festive favourite. You can’t beat traditional Odlums Mince Pies at Christmas!

odl-mince-pies-111216

Christmas Mince Pies

CategoryChristmas

Cook Time15 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g Packet Shamrock Ground Almonds
  • 125g/4oz Butter or Margarine (room temperature)
  • 1 Egg (beaten)
  • A little water, if necessary
  • 450g/1lb Jar Mincemeat
  • Icing sugar

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
  6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid۪ from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
  7. Dust with icing sugar.

 

Freezing Tips:

 

  1. Pastry: When made wrap in cling film and keep in fridge for up to 3 days.
  2. Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
  3. Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.

Mince Pies

Odlums Mincemeat Frangipane

odlums-mincemeat-frangipane

What you need:

Pastry

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Cold Butter, cubed
  • 50g/2oz Shamrock Golden Caster Sugar
  • 1 Egg, beaten
  • Cold Water

Filling

  • 175g/6oz Shamrock Ground Almonds
  • 175g/6oz Shamrock Golden Caster Sugar
  • 4 Eggs
  • 175g/6oz Butter
  • 1 tsp Goodall’s Almond Essence
  • 400g jar Mincemeat

  Topping

  • 100g packet Shamrock Flaked Almonds

How to:

  1. Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin.
  2. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes
  3. Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
  4. Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
  5. Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth.
  6. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
  7. After 20 minutes gently shake the flaked almonds over the almond filling and finish baking.
  8. Serve hot or cold with cream, custard brandy butter or ice cream.

http://www.odlums.ie/recipes/mincemeat-frangipane/

Impress with this delicious festive favourite. You can’t beat traditional Odlums Mince Pies at Christmas!

odl-mince-pies-111216

Christmas Mince Pies

CategoryChristmas

Cook Time15 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g Packet Shamrock Ground Almonds
  • 125g/4oz Butter or Margarine (room temperature)
  • 1 Egg (beaten)
  • A little water, if necessary
  • 450g/1lb Jar Mincemeat
  • Icing sugar

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
  6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid۪ from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
  7. Dust with icing sugar.

 

Freezing Tips:

 

  1. Pastry: When made wrap in cling film and keep in fridge for up to 3 days.
  2. Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
  3. Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.

http://www.odlums.ie/recipes/mince-pies/