Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Easy Mince Pies (Mince Pie Turn-Overs) January 3, 2017

Filed under: Mincemeat,Ready made pastry,Uncategorized — dogsmum @ 4:39 pm
Tags: , , , ,

Ok these will be the easiest mince pies you’ll get to make yourself.

First off grease a 12 hole patty tin.

Unroll a sheet of ready to use pastry and place it over the patty tin, I had to roll mine out a bit to make it wider, but that’s fine if you have to do that. Then using a knife cut through the pastry, as below.

mince-pie-1

Press gently on each piece to make a dip in the pastry and put in a teaspoon full of mincemeat.

mince-pie-2

Using some egg-wash to hold them together, turn up each corner of the pastry. Then use the egg-wash to brush the tops before placing in the oven 200C/gas 6 for 20 minutes.

mince-pie-3

I made 2 batches of these, one with short crust pastry the other with puff pastry & both were really good.

mince-pie-4

If liked you could sprinkle some icing sugar over them before serving.

 

Mini Christmas Puds December 2, 2011

Filed under: Christmas,Cupcake,Hazlenuts,Mincemeat,Mini,Puds,Rum,Spice,Treacle — dogsmum @ 5:06 pm

These are made in less than an hour and freeze well.

Ingredients

2 1/2 oz (60g) self raising flour

1/2 tsp baking powder

1/2 tsp ground mixed spice

1 medium egg

1 0z (25g) butter, softened

1 1/2 fl oz (40ml) black treacle

2 fl oz (55 ml) Irish stout

1 Tbs dark rum

1 1/2 oz (40g) cooking apple, peeled, cored and diced

1/2 oz (10g) chopped roasted hazlenuts

3 oz (75g) currants

1/2 a jar mincemeat (jar size 411g)

zest of 1/2 orange

zest of 1/2 lemon

Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First sift the flour, baking powder and mixed spice into a medium bowl, then add the egg and softened butter. After that, measure the treacle into a measuring jug, add the stout and rum and mix these together.
Next, pour this mixture into the bowl and, using an electric whisk, whisk everything together. Now add the apple, nuts, currants, mincemeat and, finally, the grated orange and lemon zests. Then mix everything together very thoroughly, and divide the mixture among the 4 buttered pudding basins. Top each with a small circle of buttered baking parchment, followed by a piece of foil large enough to fold under the edges of the basins, making a pleat all the way round to seal.

Place the basins in the tin and place the tin in the oven. Next pour in 1 inch (2.5 cm) of boiling water from the kettle and leave to cook for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Then remove them from the oven and let them stand for 10 minutes before carefully turning them out.

If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over. Re-heat on a baking tray in an oven pre-heated to gas mark 4, 350°F (180°C) for 25 minutes.

You will also need 4, 6 fl oz (175ml) mini non stick pudding basins, buttered, a shallow roasting tin, baking parchment and foil.

If you don’t have the mini pudding basins you could use a silicone cupcake pan, as I did  😉


A couple of the Puds decorated.

 

Mince Pie Cupcakes November 29, 2011

Filed under: Christmas,Cupcake,Mince Pie,Mincemeat — dogsmum @ 7:57 pm

Makes: 18-20
These will keep well in an air-tight container.

Ingredients

225g self-raising flour
2tsp mixed spice
175g butter, at room temperature
175g soft light brown sugar
3 large eggs
100ml milk
150g mincemeat

For the frosting

110g butter, at room temperature
500g icing sugar, sifted
150g mincemeat
1 tbsp brandy or rum flavouring

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line two 12 hole cake tins with paper cases.
Sift the flour and mixed spice together in a bowl.
In a separate bowl, cream the butter and sugar together for 3–5 minutes until light and creamy. Add the eggs one at a time, mixing all the time. The mixture might look split at this stage, but don’t worry, that’s normal.
Fold in a third of the flour and beat well. Add half of the milk and beat well. Fold in another third of the flour and beat well. Add the remaining milk and finally the last third of the flour mixture, beating well between each addition.
Place a heaped teaspoon of the cake mix into each paper case. Put a teaspoon of mincemeat over the mixture and cover with another spoonful of the cake mix. Bake for 20–25 minutes until golden brown and springy to the touch. Transfer to a wire rack to cool.

Frosting

Spoon the mincemeat into a small saucepan and bring slowly to the boil. Reduce the heat and simmer over a low heat for 3-4 minutes until the suet is cooked out. Remove from the heat and leave to cool.
Beat the butter, flavouring and icing sugar until smooth and creamy.
Add the cooled mincemeat and stir in well.
The frosting can then be spread on to the cakes or as I did, use a star nozzle to pipe it on

 

 
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