Pies Recipes

HOMEMADE MINCE PIE RECIPE | FESTIVE BAKING | COPING W/ LOSS, GRIEF & SADNESS AT CHRISTMAS | VLOGMAS



HOMEMADE MINCE PIE RECIPE | FESTIVE BAKING | COPING W/ LOSS, GRIEF & SADNESS AT CHRISTMAS | VLOGMAS

#MINCEPIES #CHRISTMASBAKING #FESTIVEBAKES

RECIPE BELOW!!!!

Hi guys,

Thank you so much for watching!

Today Gabriel and I are making homemade mince pies. I love mince pies and have a recipe that I have honed and improved for years and years. I think the homemade mince pie is underrated and I recommend you give it a try.
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TRADITIONAL MINCE PIES with homemade mincemeat and homemade sweet pastry

(Makes 12 large mince pies and up to 24 mini mince pies)

Ingredients:

For the mincemeat:

350g bramley apples, chopped
125g sultanas
100g raisins
90ml pure maple syrup
35g sugar (or xylitol or coconut sugar if preferred)
1tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
Zest and juice of 2 clementines
1 tsp vanilla extract or a vanilla pod
Juice of ½ a lemon
75ml Ruby port
1 tbsp brandy
1 tbsp Lugger spiced rum or cherry/ apricot brandy

For the pastry:

250g plain flour
125g cold butter
75g sugar (or xylitol or coconut sugar if preferred)
Pinch salt
Juice of 2 – 3 clementines
(a splash of cold water to bring together if needed)

Method:

Place the apples into a very large saucepan along with the spices, raisins, sultanas, the juice of the clementines and lemon, the maple syrup, sugar (or xylitol), a vanilla pod (or extract) and port and begin to warm through over a medium heat until the apples start to soften slightly.
Allow the mixture to gently bubble over the medium heat, stirring occasionally until the apples break down. This should take between thirty and forty minutes. Beat the mincemeat into a mushy pulp.
Once the mincemeat is combined and the liquid has been has absorbed into the fruits, remove from the heat and stir in the brandy and spiced rum or apricot/ cherry brandy
Transfer to a sterilised 700ml capacity glass preserving jar (you can sterilise the jar simply enough in the dishwasher), seal and store in the fridge until you’re ready to make the mince pies.

For the pastry and to assemble the pies
:

Measure and sift the flour into a mixing bowl, add the salt and sugar or xylitol/ coconut sugar (whatever your preference). Cube the cold butter and add to the flour. Cover the bowl with a cloth and chill in the fridge for thirty to forty minutes or so to cool the mixture.
Use a mixer to bring the ingredients together to form a dough; tip the dry ingredients and butter into the processor and as it combines the ingredients together add the juice of the clementines until the mixture starts to come together. If you need more liquid add a splash of cold water until the dough forms little clumps and starts to come together.
Use your hands to bring the dough together. Don’t work the pastry too much as this will make the pastry tough. Divide into three balls, cover and refrigerate for a further thirty minutes or so until you’re ready to make roll out and bake the mince pies.
Preheat the oven to 180°C and have a cupcake tin or a mini pie tray or two ready. Roll out the first ball of pastry on a clean and floured surface until really thin but not too thin that it falls apart (about 2mm thick). Use a round cutter and a Christmas-themed shaped cutter to create the bottoms and the tops of the mince pies.
Simply place the round bottoms into the pie tray and gently coax them against the sides, place a spoonful or so of mincemeat into each mince pie and top with the shaped pastry pieces.
Brush with a little egg wash before baking in the oven for around 12 minutes or until golden brown.

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Original of the video here

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