Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Mince Pies. Show all posts
Showing posts with label Mince Pies. Show all posts

Sunday, 10 November 2013

Easy Christmas Mincemeat...

If you live in the UK and watch the X- Factor you would have seen all the Christmas adverts in full swing last night?

We love Christmas baking especially mince pies but have never got around to making our own mincemeat.

This recipe from Whitworths, looks top quality, tasty and easy to make,, going to give this a go near to Christmas, anyone else fancy trying?



If mince pies are a family favourite, this year why not create your own mincemeat filling.

Easy to pre-prepare, freeze, then defrost when needed this mincemeat recipe uses either Whitworths' Mixed Fruit, or a combination of Whitworths Sultanas, Raisins and Currants, to create a rich, flavoursome finished product, without the addition of preservatives.






Ingredients

  • 1kg Whitworths Mixed fruit


OR

  • 300g Whitworths Sultanas
  • 300g Whitworths Raisins
  • 100g Whitworths Currants
  • 200g Mixed Peel
----
  • 450g Chunky Apple Sauce
  • 75g Whitworths Chopped Almonds
  • 450g Soft Brown Sugar
  • 100g Shredded Suet
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1 lemon, grated zest & juice
  • 1 orange, grated zest
  • 100ml of rum or brandy (optional)
Method

  • Mix all ingredients together thoroughly in a large mixing bowl.

Then either:

  • Use homemade or shop bought short crust pastry to create delicious mince pies. 
  • Tip: use a festive shaped pastry cutter, such as a snowflake, to add interest.
  • Place in sterilised jars and decorate with a ribbon and tag as a gift for a friend or family member, so they can make their own mince pies.
  • Separate into 200g batches and freeze in freezer containers or sealable bags.
  • The mincemeat will keep frozen for up to 4 months.
  • When required, thaw overnight before use.


Recipe and photo credit by - Whitworths

Friday, 14 December 2012

Truvia Mince Pies ...



Serves 8

Prep time 35 mins

Bake time 20 mins

Ingredients

For the pastry

  • 225g Plain flour
  • 115g Low fat butter or margarine, cold
  • 1 pinch salt
  • 75ml cold water
For The Mincemeat ( makes lots to save to )

  • 225g Bramley apple, grated
  • 225g sultanas
  • 225g raisins
  • 225g currants
  • 65g Truvia
  • 1tsp mixed spice
  • 1 orange, zest & juice
  • 60ml Brandy – optional

Method

  • To make the pastry place the flour, salt and butter in a bowl and rub in using your fingertips until it resembles breadcrumbs.
  • Add the cold water a little at a time, mixing with a knife until it starts to come together.
  • Use your hands to bring the pastry together into a ball, then knead on a lightly floured surface until the dough is smooth.
  • Wrap the pastry in cling film and leave to rest in the fridge for 30 mins.
  • Meanwhile to make the mincemeat, mix all of the ingredients together in a large bowl then place in sterilised jars until you need it.
  • Now preheat your oven to 180°C/Gas 4 and lightly grease a muffin or tart tin.
  • Next roll out the pastry until it is the thickness of a £1 coin, then cut out 8 discs using a 7.5cm round cutter, then cut out 8 star shapes for the lids.
  • You could use slightly smaller discs if preferred.
  • Place the larger discs into the tin, then spoon in approximately 1 teaspoon of mincement into each base then place the lids on top.
  • Bake in the oven for about 20 minutes until the pies are golden brown, remove from the oven and leave to cool.


Recipe and photo credit by Truvia



Wednesday, 12 December 2012

Meringue Topped Mince Pies ...


This twist on the traditional mince pie recipe includes a light, fluffy meringue top.


Preparation Time : 40 minutes

Baking Time : 20 minutes

Portions : 12

Meringue Topped Mince Pies 

Ingredients

  • 250 grams plain white flour
  • 100 grams butter (cold and cubed)
  • 25 grams lard
  • 3 tbsp golden caster sugar
  • 400 grams mincemeat
  • Ice sugar (to dust)

Topping

  • 2 free range eggs (whites only)
  • Pinch salt
  • 125 grams golden caster sugar
  • 1 teaspoon Nielsen-Massey Almond Extract

Directions

  • Place the flour in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. 
  • (or place in food processor and whiz until it resembles breadcrumbs).
  • Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough.
  • Knead gently into a ball, wrap in cling film and chill for 15 minutes.
  • Preheat the oven to 220 °C (fan 200°C, gas mark 7).
  • On a lightly floured surface, roll out half the pastry until 3mm thick.
  • Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tins.
  • Place a heaped tsp of mincemeat into each pastry case.
  • Bake 15 minutes until golden brown.
  • Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.
  • Whisk until stiff and glossy.
  • Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.


Recipe and photo credit by- Nielsen-Massey Almond Extract



Tuesday, 20 November 2012

Honestly Healthy Mince Pies...

Honestly Healthy Chef, Natasha Corrett, has created a special Christmas recipe for healthier Mince Pies.


Serves 6 - 8
Ingredients

Mince Pie Filling

  • 1/2 cup of Dried Blueberry
  • 1/2 cup of Dried Sugar Free Cranberry
  • 1 cup of Sultanas
  • 1 Orange Rind and half its juice
  • 1 Lemon Rind
  • 1/4 tsp of Grated Nutmeg
  • 1 tsp of Cinnamon
  • 3 tbsp of Agave

Pastry

  • 1/2 cup of Rice Flour
  • 1/4 cup of Chick Pea Flour (gram)
  • 1/4 cup of Corn Flour
  • 4 tbsp of Coconut Palm Sugar
  • 1/2 cup of Vegan Butter (Vitagquell)
  • 1 tbsp Xantham Gum
  • Pinch of Himalayan Salt
  • 1/2 tsp of Vanilla Essence

Method

  • Preheat the oven to 170oC.

For the pastry

  • Cream the butter, sugar and vanilla essence together in a bowl.
  • In a separate bowl mix together both flours, xantham gum and salt.
  • Now combine the content of both bowls and mix together with your fingers to form dough.
  • Knead for a minute and then roll into a ball and wrap in cling film, leave this in the fridge for 30 minutes.

For the filling

  •  Combine all the ingredients and put them in the food processor or blender, pulse the ingredients until it is a rough consistency.
  • Lay out your muffin tray and line with a little of the vegan butter.
  • Roll the pastry on a rice-floured surface until 3mm thick.
  • Then using a cutter, stamp out rounds and re-roll the trimmings to get 14. 
  • Use the cut-outs to line the base of the tins.
  • Dollop 1 tbsp of mincemeat on each pastry cut out (don’t overfill as it will bubble out in the oven) then with a star shaped cutter cut out 14 stars (or any shapes you would like!) and place over the top of the mincemeat pushing the edges of the stars down to the bottom pastry rim.
  • Put the mince pies into the oven, after 15 minutes take the mince pies out of the oven and leave to cool.
  • Once cool dust the mince pies with rice flour.


Recipe and photo credit by- This is a free guest post by Honestly Healthy Food


Wednesday, 21 December 2011

Ultimate Mince Pies with a Twist...



Ingredients 

  • 200g self raising flour
  • 100g cornflour
  • Pinch salt
  • 100g icing sugar
  • Grated rind of 1 small orange
  • 200g butter
  • Iced water
  • Jar good quality mincemeat
  • Tub cream cheese

Preparation 

  • Preheat the oven to 200c.
  • Mix the flour, cornflour, salt, icing sugar, orange rind and butter into a fine breadcrumb.
  • Add a little iced water to make a dough. 
  • Chill for an hour.
  • Roll out the dough and cut 12 circles then line a 12 hole ProCook Non-stick Bun Sheet. 
  • Fill each with 2-3 tsp mincemeat and 1 tsp of the cream cheese.
  • Cut 12 more circles for lids and top the pie bottoms. 
  • Pierce the lid then bake for 12-15 minutes until golden brown.


Recipe and photo credit by- Procook


Tuesday, 6 December 2011

Orange And Cinnamon Crumble Topping Mince pies....



Preparation time - 20 mins

Makes approximately 12


Ingredients

  • 375g shortcrust pastry
  • 250g good quality mincemeat
  • 50g plain flour
  • 4 tbsp demerara sugar
  • 40g butter
  • finely grated zest of ½ orange
  • 1 tsp ground cinnamon

Equipment

  • One or two 12 hole patty tins.

Method

  • Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.
  • Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go.
  • Press the disks into the holes of one or two 12 hole patty tins.
  • Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.

To make the crumble topping

  • Rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.
  • Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.
  • Remove from the oven and leave to cool for a few minutes before taking out of the tins.
  • Cool on a wire rack and dust with icing sugar to serve.

PS…

  • For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.


Recipe and photo credit by-  Leisure   

                  

Monday, 28 November 2011

Mincemeat and Mince Pies....


Home made mincemeat tastes worlds apart from shop bought, this recipe is naturally sweetened with Sweet Freedom syrup (made 100% from fruit) and has no other added sugar.


Mincemeat

Makes just over 1kg

  • 200g Sultanas
  • 175g Raisins
  • 150g Currants
  • 100g Shredded Vegetable Suet
  • Zest & Juice of 1 Orange
  • Zest & Juice of 1 Lemon
  • 2 Tsp Mixed Spice
  • ½ Tsp Ground Cloves
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Nutmeg
  • 175g Sweet Freedom Dark
  • 300g Bramley Apples, peeled, cored and cut into small dice (prepared weight)
  • 50ml Brandy

Method

  • Mix together all the ingredients, apart from the brandy, in an oven-proof dish, cover with foil and leave overnight in a cool place.
  • Preheat the oven to 110C/Fan 90C.
  • The next day, place the dish in the preheated oven for 3 hours. 
  •  Remove from the oven, add the brandy and then leave to cool, stirring every now and again. 
  • When the mincemeat is cold pack into sterilised jars and store in a cool place until required.

Mince pies

Makes 24

Pastry

  • 225g Butter, at room temperature but not soft
  • 75g Sweet Freedom Original
  • 375g Plain Flour
  • 3 Medium Free Range Egg Yolks
  • 600g Mincemeat
  • You will need two 12 hole bun trays and two round fluted cutters measuring 8cm (3”) and 6.5cm (2½”)

Method

  • Preheat the oven to 180C/Fan 160C.
  • Dice the butter and add to a mixing bowl with the Sweet Freedom. 
  • Beat together the butter and Sweet Freedom and then add the plain flour and egg yolks. 
  • Mix until a soft dough forms. 
  • Tip the dough out onto a lightly floured surface and knead into a ball. 
  • Chill until firm enough to roll.
  • Take two thirds of the pastry and roll out thinly, cut out rounds with the larger cutter and use them to line the bun trays. 
  •  Fill the pies with mincemeat, then roll out the remaining pastry and cut out rounds with the smaller cutter. 
  •  Place the lids on each of the pies and lightly press down with the palm of your hand to seal them.
  • Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown. 
  • Leave to cool slightly in the tin before transferring to a cooling rack.

Gluten Free Version

 Makes 20-22

Pastry

  • 150g Quinoa Flour
  • 150g Rice Flour
  • 130g Butter, diced
  • 70g Ground Almonds
  • ½ Tsp Gluten Free Baking Powder
  • 40g Sweet Freedom Original
  • 50ml Cold Water
  • 2 Medium Free Range Egg Yolks
  • 500g-550g Mincemeat

 Method

  • Preheat the oven to 170C/Fan 150C.
  • Place the flours into a bowl with the butter. 
  • Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. 
  • Mix in the ground almonds and baking powder. 
  • Next, add the remaining ingredients and cut them into the flour with a knife, then bring the pastry together into a ball with your hands.
  • Take two thirds of the pastry and roll out thinly between two sheets of cling film. 
  • Using the larger cutter, cut out rounds and use them to line the bun tray. 
  • Fill with mincemeat and then roll out the remaining pastry, again between cling film, and cut out rounds with the smaller cutter. 
  • Place the lids on the pies and lightly press down with the palm of your hand to seal them.
  • Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown. 
  • Leave to cool slightly in the tin before transferring to a cooling rack


Recipe and photo credit by-  Sweet Freedom


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