British Expatriate Network

I need to take some to a Great Brit xmas party in early December, but want to get a bit of practise in first!

Thanks in advance@

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Miss Elaine Eous

<font size=-1>[ This Message was edited by Elaine on 2002-10-30 1156 ]</font>

Jar of mincemeat.
Shortcrust pastry.

I just follow Delia's recipe. Let me know if you want me to post it.

Don't forget the Search function Elaine!!

Click this link

http//www.british-expats.com/phpBB/viewtopic.php?topic=117&forum=3

I posted a mincmeat recipe a whiles back, then all you need to do is make some pastry (either shortcrust which is easy or puff - just buy sheets unless you're a hardcore puff pastry fanatic and make your own like me).

Andrew smile

Pepperidge Farm do a frozen "puff pastry". It's not very puffy, and I'm sure it would work well for mince pies.

I have also used frozen philo pastry (I'm not that much of a fanatic to make philo - I did once as I had to, but that was enough)...

smile

Try using this version of sweet shortcrust pastry for that "Mr Kipling" taste!

8oz All Purpose Flour
5oz Butter
1oz sugar (you can use powdered sugar for this although granulated is good too)
pinch salt
1 egg yolk.

Sift together flour and salt. Add butter which has been cut into small cubes. Process or rub into fine breadcrumbs. Add the sugar and the egg yolk and process until all comes together into a ball. Wrap in cling film and rest in fridge for 30 mins.

This is a rather rich dough as the proportion of fat to flour is higher than normal, but it is very tasty. Careful when handling it though as it will tend to break easier than ordinary shortcrust.

Debs x smile

..tip>

Make sure you keep your hands cold, all your equipment cold as the trick is to make sure the butter does not get warm (and do not over mix/handle it, right Debs?)

Even better, a marble rolling board is a useful addition if you're making pasty a lot.

Keeps it cold.

I usually measure out the ingredients then stick them all in the freezer for about 20 minutes before I'm ready to mix.

Good idea about the marble - good excuse to make a trip to Sur La Table or WS.



<font size=-1>[ This Message was edited by: Ameriscot on 2002-10-29 22:19 ]</font>

Absolutely right Andrew! Cool is the key here.

If you have a tendancy to hot hands then keep a bowl of iced water to dip your hands into frequently, then dry thoroughly, before resuming with the dough. If necessary, replace dough into the fridge to rest again if it gets too unworkable.

Persevere with this one as it is worth it. I have been making this for 25 plus years - my chef cousin gave it to me! smile

Debs x smile

Sur La Table....my favourite place to shop!!!!

Thanks everyone for the ideas. Sorry, McZippy, still learning my way around! smile

I know you're not supposed to, but in my really bad eczema days, I had to use a fork instead of fingers to make pastry and this worked wonders for preventing the butter warming, and the pastry came out fine.

Oh yes you are/can.

You can either use two knives (hence the phrase "cutting in the butter"), fork or this pastry tool you can get here.

The effect is the same, you're goal is not to handle the mix too much and raises it's temp which enacts the gluten in the flour and causes the pastry to be heavy.

:smile:

Every year I make a large mince "pie" for xmas morning.

I use 2 sheets of Pepperidge Farms puff pastry, a jar of mincemeat and some powdered sugar.
I place one sheet of pastry on a baking tray and cover with mince leaving about an inch all around. I then take the second sheet and cut 2 lines of large V's in it. Using water to seal, place on top of first sheet and press edges to seal. Brush with beaten egg, milk or a mix of both and bake. When cooled dust with powdered sugar for a snowy feel.

Deb's when baking the mince pies "At what oven Temp?" & how long for, Thanks

Typically 400F for about 15-20 minutes, keep an eye on them at about 15 minutes.

One other pastry tip I forgot to mention.

*Always* let your pastry rest (wrapped in shrink wrap) in a cool place (preferably fridge) for about 15-20 minutes to let it relax and avoid toughness.