Tis the season to be jolly!
So I thought I may as well embrace the christmas spirit and go to one of my favourite markets to get me in the mood; Waitrose...Which I know is technically a supermarket, but I can't always help but feel happier and a bit more inspired when there!
Seeing all the christmas treats on display has inspired me to make something christmasy and wholesome, so I made mince pies.
I honestly didn't have the energy or patience to make my own mince this weekend, so I plumped for some Waitrose Mincemeat.
If I was going to make my own mince - which I'm planning on doing this week so it has time to mature for my next batch of mince pies, I'd be using Delia's recipe which is easy enough to make and varies from traditional mincemeat by cooking the suet slowly.
Home-made Christmas Mincemeat
(from Delia Online)
Ingredients
450g (16oz) Bramley apples, cored and chopped small (no need to peel)
225g (8oz) shredded suet
350g (12oz) raisins
225g (8oz) sultanas
225g (8oz) currants
225g (8oz) whole candied peel, finely chopped
350g (12oz) soft dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g (2oz) whole almonds cut into slivers
4 tsp mixed ground spice
½ tsp ground cinnamon
Nutmeg, for grating, to taste
Method
1. Combine all the ingredients, except for the brandy, in a large mixing
bowl, stirring them and mixing them together thoroughly. Cover the
bowl with a clean tea towel and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
2. Preheat the oven to 120C/250F/Gas ¼, cover the bowl loosely with foil (remove the tea towel) and place it in the oven for three hours. Remove the bowl from the oven, don't worry about the appearance of the mincemeat which looks like its swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
3. When the mincemeat is quite cold stir in the brandy. Pack in sterilized jars, cover with wax discs and seal. It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making.
For the Pastry I used a BBC Food recipe for short crust pastry. This is the first time I'd ever made short crust from the recipe, and it was good if a little wet so add more flour if you feel the consistency is also too wet.
Shortcrust Pastry & Mince Pie Recipe
(from BBC Food, by Sue Lawrence)
Ingredients
200g (7oz) plain flour, sifted
40g (1½oz) golden caster sugar
75g (2¾oz) ground almonds
125g (4½oz) unsalted butter, diced
1 large free-range egg, beaten
Milk, to glaze
makes 12
Method
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Lightly butter a 12-hole pie tin. In a mixing bowl, place the flour, sugar, almonds and butter and rub with your fingers until the mixture resembles breadcrumbs. I find this is easier if my hands are cold as the butter wont turn greasy then.
3. Beat the egg and mix into the dry ingredients. If you feel the mixture is too wet add more flour. Bring the mixture together and wrap in cling film then chill for an hour or so.
4. Thinly roll the pastry on a floured surface. Cut out 12 circles large enough to cover the base of the prepared tin. Cut out another 12 discs to cover the mincemeat. I like to put a dollop of mascarpone on the mincemeat before covering it as it becomes all melty and gooey once cooked!
Press the edges together to seal and brush lightly with milk.
5. Bake the pies for about 20 minutes or until golden brown. Remove to a wire rack and serve warm with some custard or cream and a cup of tea!
Ps. I ran out of shorcrust so substituted a few tops for puff pastry! It worked quite well, but obviously they aren't the prettiest of mince pies, but they do taste good!
No comments:
Post a Comment