Jodies British Mincemeat Pie My Picture Recipes

Steps:

• Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
• Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds - they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
• Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
• Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

Steps:

• Preheat over to 375* 30min Prepare crust place in 9 inch pie pan, pour mincemeat mixture into pie shell. https://www.justapinch.com/recipes/dessert/pie/british-christmas-mincemeat.html Separate egg yolk into small bowl with TBSP water and beat with fork.
• Prepare top on a lightly floured lattice by cutting into strips or cut into leaves. Place on top in a nice directional pattern then lightly brush egg yolk and water mixture with a pastry brush.
• Placed in oven and bake for 30 min. remove when crust is golden brown and cool on a rack.
• Yes everyone this is my picture. I was making pies for our holiday church Bazaar.

Steps:

• In a large bowl combine all the ingredients except the grand marnier. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.
• Next day, heat the oven to 225°F. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hrs. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
• Once cool stir the mincemeat again, add the grand marnier and stir again.
• Fill sterilised jars with the cold mincemeat, cover with a wax disc/wax(paraffin) and a lid. The mincemeat will keep up to one year in a cool, dark place.

Steps:

• Chop the nuts and candied peel finely.
• Peel, core and chop the apples into small pieces.
• Stir together with all the other ingredients and seal in sterilised jars.
• Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.

Steps:

• Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.