Merry Christmas everyone.
I love Christmas, not because of the presents or the fact my birthday is close, but because it brings the family together. The hall is decorated with holly, a massive 9ft tree covered in vintage glass baubles stands in the corner and the house is filled with the smells of delicious food. Of course in the weeks before christmas, the hall is used to host friends for a glass of mulled wine and one of Grans famous mince pies. One year it even hosted a choir, but thats a different tale………
The key to a good mince-pie is thin crisp pastry, lots of filling and a generous amount of brandy butter. I don’t think its worth making your own mincemeat. Robertsons makes probably the best, but adding more fruit, spices and lots of alcohol take it to the next level.
Grandma Reynold’s Mince Pies
- 9oz Plain Flour
- 6oz Butter
- 2oz Caster Sugar
- 2 Egg Yolks
- Whole Milk
- 1 Large Jar Robertsons Mincemeat
- 6oz Sultanas
- Christmas Spirits
- Cinnamon, Nutmeg and ground ginger
Start by making the pastry. You can use a mixer with a K beater or just use your hands.
Start by weighting out the flour, butter and sugar and rubbing together. If you have cold hands then fantastic, aim to keep the butter as cold as possible. Overworking the butter will cause it to melt and leave you with chewy, not flaky pastry.
When the mix resembles breadcrumbs, add the egg yolks and milk a tablespoon at a time until the pastry comes together.
Then wrap in cling film and chill for an hour.
Whilst the pastry chills, make the mincemeat filling. Combine the jar, fruit, spices and alcohol . Don’t add too much, the fruit will soak up some alcohol but not a whole bottle. Again, leave to steep for an hour whilst the pastry chills. It’s about the perfect length of time to put the lights up on the tree.
Once the pastry as rested, roll out to the thickness of a £1 coin on a well floured board. Remember to roll away from yourself and turn the pastry a 1/4 turn each time.
Using 2 cutters, stamp out the base and lid to each mince-pie. The pastry will make around 30 in total. I sometimes make a double batch and give them away as gifts. However as the tea room is open, they will be sold this time. Cheers Mum.
Grease a mince pie tin liberally with butter or Stork. The one I’m using is a vintage tray I bought Gran for Christmas when I was 8 from a long closed Antique shop. Its got a patterned base which makes a pretty mice pie.
Press the base pastry disc into the tin and add a healthy dessertspoonful of mincemeat into the case. Then add the lid, I tend to paint the edge of the pastry with a little water to help it stick. Press the lid into the base to produce a good seal and then glaze with egg wash.
Cook in a hot Aga (or conventional oven at 200) for 15mins, turning half way through the bake time.
When the mince-pies are golden brown, take out the oven and rest on a cooling rack till completely cooled. Don’t be tempted to remove before they have cooled though, they will just break apart.
Grab a glass of mulled wine or a spiced Latte, open the brandy butter and slightly warm a mince-pie in the Aga. Then all that’s left to do is get the family together and enjoy the festive spirit. It seems like a good occasion to use some Emma Bridgewater pottery as well – Thats if the Polar Bear will give up any mince pies at all though……….