9 October 2012
ewfood
Traditional Christmas Mince Pies

Ingredients
Preparation
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<em><strong>FILLING</strong></em>
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To start off with...for the filling, mix all the ingredients well in a large bowl.
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Once done, cover and refrigerate for 12 hours.
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Then cover the bowl with foil and bake for 3 hours in a preheated oven at 120 degrees C or 248 degrees F.
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Once done, stir well and keep aside.
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Allow it to cool.
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<em><strong>PASTRY:</strong></em>
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Sift the flour well.
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Add ground almonds.
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Then add the butter.
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Mix well.
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After that add the sugar and lemon zest.
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Pour in the eggyolk and milk.
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Mix properly till it forms firm dough.
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Wrap in clingwrap.
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Refrigerate - allowing it to rest for 40 minutes.
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After that roll out dough and cut into round shapes - the size of discs.
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Then use only half the quanity made - placing it into greased tart tins.
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<strong><em>MINCE PIE:</em></strong>
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Take a spoon of the minced filling and place in each case - make sure it isn't filled right till the top.
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Then dampen the edges of the pastry.
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Cover with another disc-shaped pastry dough.
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Seal the edges.
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After that cut 2 slits in the middle of the pie - to allow steam to escape.
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Preheat your oven at 180 degress C or 356 degrees F.
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Then place the pies in and turn the oven up to 200 degrees C or 392 degrees F.
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Allow the mince pies to bake for 20 minutes.
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Best eaten warm.
The mince pie filling needs to be made 1 - 2 months before (allowing the flavours to infuse and mature) preparing the pies for Christmas.
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