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.

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Mini Steak and Ale Pies April 7, 2013

Steak & Ale 1

Adding a little dried English mustard to the pastry will give these little pies a lovely colour and flavour if you make your own pastry, but if like me your no good at pastry making or if your short on time, ready made pastry will work just as well.

 

Makes 12 Muffin sized pies

 

Ingredients

 

650g/1lb 7oz ready made pastry

1 Tbsp olive oil

15g/1/2 oz butter, plus extra for greasing

500g/1lb 2oz sirloin or rump steak, fat trimmed off and meat cut into small pieces

2 shallots, finely chopped

150g/5 1/2 oz button mushrooms, sliced

1 bay leaf

1Tbsp plain flour

225ml/8fl oz brown ale

125ml/4 fl oz beef stock

1 Tbsp tomato puree

1 egg yolk mixed with 1Tbsp water, to glaze

salt flakes and pepper

 

Method

 

To make the filling, heat the oil and butter in a frying pan. Add the steak, shallots, mushrooms and bay and fry, stirring until the steak is evenly browned.

Sprinkle the flour over the top, mix together, then add the brown ale, stock, tomato puree and a little salt and pepper. Simmer for 5 minutes, stirring from time to time, until the sauce has thickened. Leave to cool, then remove the bay.

Pre heat the oven to 180C/gas 4. Lightly grease a 12 hole muffin tin.

Roll two-thirds of the pastry out thinly. Using a plain cookie cutter, stamp out 12 circles, each 10cm/4ins in diameter. Press these gently into the prepared muffin tin.

Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.

Roll out the reserved pastry and any trimmings and using a plain cookie cutter, stamp out 12 circles, each 7cm/3ins in diameter for the lids. Arrange these on top of the pies, pressing the edges together well with the tines of a fork to seal. Brush egg glaze over the tops. Sprinkle with a little salt.

Bake for 25 minutes, or until the pastry is golden. Leave to cool in the tin for 10 minutes, then loosen with a round bladed knife and transfer to a wire rack.

 

Mini & Regular Jam Tarts March 21, 2013

Filed under: Lemon Curd,Ready made pastry,Strawberry Jam — dogsmum @ 7:33 pm
Tags: , , ,

Mini Jam

Well as far as I know, everyone loves a jam tart. Today as I had some leftover pastry I thought I’d make some, but, then decided the Grandchildren might like some in their sizes. How cute are these?

 

Not really a recipe as I used leftover pastry, just wanted to show them off.

I used a 78mm cutter for the regular size tarts and a 48mm cutter for the mini tarts.

Filled some with seedless strawberry jam and some with lemon curd.

For the mini tarts I used a Lakeland silicone chocolate mould.

 

 

 
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