Eddingtons Traditional Mince Pie Pan,Grey

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Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night... Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top. If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.

If you don’t fancy making your own. Our experts have taste tested premium mince pies and there was one clear winner. Discover which supermarket made this year's best mince pies. Easy mince pies with pastry that will impress Orange/Lemon zest - Some people find that shop bought mincemeat can be a too sweet. Try adding some orange or lemon zest to balance out the flavours. chevron_left Previous chevron_right Next zoom_in Hover over image to zoom swipe Swipe for more media

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A food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla. Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Then add two to three tablespoons of rum, whisky or cognac. But some bakers now also use puff pastry for their pies. The main difference is the fat content (puff pastry has more fat) and how simple it is to prepare. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. That's why many at-home cooks tend to buy shop-bought puff pastry rather than making their own. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2-3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes.To make the pastry, place the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. If you want your shop-bought mince pies to create a real wow factor with your guests, try some of the following ideas. Mulled wine, port, hot chocolate (family-friendly or with a splash of rum), sloe or damson gin are always well received with mince pies – as is a nice cup of refreshing Earl Grey tea. I prefer mine served with clotted cream or Cumberland rum butter – a combination of dark brown muscovado sugar, butter, rum and a hint of nutmeg. Make sure your hands are nice and cold when you're rubbing in the fat with the flour by running very cold water over the pulse points in your wrists. 3. Add icy cold water Personalised Christmas Cake Tin - Xmas Kitchenware - Christmas Storage - Gifts for Her - Baking - Gifts for Bakers - Container - Enamel Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.

Christmas Rectangular Storage Wrapping Tin, Festive Metal Gift Box, Christmas Gift Biscuit Tin, Cake Tin, Festive Sweet Tin, Christmas Gift Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. If you’re a mince pie novice then you’ve come to the right place. Our food editor has opened up her recipe book and given you access to the simplest step-by-step guide there is. We talked to our food editors to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie filling Welsh Christmas Candle Nadolig llawen Wales Gift Perfect Christmas gift Red tin amazing scent mince pie's & brandy butter xmas in a tinHome Electricals - Dry:Soon Heated Airers - Heated Blankets & Mattress Protectors - Fans & Heaters - Coffee Machines - Kettles - Toasters Paul’s recipe steers a little more away from your classic pie but is equally delicious. Adding a frangipane pastry to the top of the mincemeat not only offers an alternative taste but also makes the casing look a little more delicate. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.