Nigella’s mince pies

Nigella's mince pies

Making mince pies is truely enjoyable. I used to think that making your own mince pies was a ridiculous notion. Believe me, it isn’t.

Ingredients

  • 240g/8oz plain flour
  • 60g/2oz vegetable shortening
  • 60g/2oz cold butter, cut into small cubes
  • 1 orange, juice only
  • pinch salt
  • 350g/12oz Christmas mincemeat
  • icing sugar, for dusting
  • You will need a miniature tart tray, each indent 4.5cm/1¾in diameter, a 5.5cm/2¼in round fluted biscuit cutter and a 4cm/1½in star-shaped pastry cutter.

Method

  1. Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening.

  2. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.)

  3. Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill.

  4. After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs.

  5. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water.

  6. Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough.

  7. Divide and shape into three equal-sized discs (you’ll need to make the mince pies in three separate batches of 12, unless you’ve got enough tart tins to make all 36 pies at once).

  8. Wrap each disc in cling film and place into the fridge to rest for 20 minutes.

  9. Preheat the oven to 220C/425F/Gas 7.

  10. Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling.

  11. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds.

  12. Place a teaspoon of mincemeat into each pastry case.

  13. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling.

  14. Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don’t take very long to cook.

  15. Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies.

  16. Dust the mince pies with icing sugar and serve.

https://www.bbc.co.uk/food/recipes/startoppedmincepies_90618fooda

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

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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/

Festive Mince Pies

NDC mince pies

You will need …

225g/8 oz plain flour
pinch of salt
50g/2 oz icing sugar
25g/1 oz ground almonds
175g/6 oz Irish butter (from the fridge)
1 large egg
1 tablespoon lemon juice

For the filling …

675g/ 1 ½ lb (approx) sweet mincemeat

 

Preparation and baking

  • To make the pastry, sieve the flour, salt and icing sugar into a bowl. Stir in the ground almonds. Chop or coarsely grate the cold butter and rub this into the dry ingredients (a food processor may be used to do this).
  • . In a small bowl, whisk together the egg and lemon juice. Add this to the dry ingredients and mix together to form a smooth dough. Knead gently on a floured board, cover with cling-film and refrigerate until required.
  •  To make the mince pies, leave the pastry at room temperature for approximately 20 minutes. Roll out thinly on a floured board. Using a round 3” fluted cutter, cut out circles of pastry. Makes approximately 36.
  • Use the pastry circles to line the bases of shallow patty tins. Place a teaspoon of mincemeat into each pie and bake these in a pre-heated oven at 190°C, 375°F or Gas Mark 5 for approximately 10 minutes. Allow to cool in the tray.

 

To serve

Serve warm or cold with lightly whipped cream.

For variation, cut out star shapes from the pastry trimmings and use these to top the pies before baking. When baked, just sprinkle with a little sieved icing sugar.

 http://www.ndc.ie/RecipesFestiveMincePies.asp