Eddingtons Traditional Mince Pie Pan,Grey

Product Information

If you want your shop-bought mince pies to create a real wow factor with your guests, try some of the following ideas. Mulled wine, port, hot chocolate (family-friendly or with a splash of rum), sloe or damson gin are always well received with mince pies – as is a nice cup of refreshing Earl Grey tea. I prefer mine served with clotted cream or Cumberland rum butter – a combination of dark brown muscovado sugar, butter, rum and a hint of nutmeg. Bake at 180C/fan oven 170C/gas mark 4 for 30-40 minutes, cool slightly and serve with a dusting of icing sugar, or with rum butter and vanilla ice cream. They don’t have a traditional tree as it’s summer but she hangs her collection of oddball ornaments around their apartment and it makes them smile and think of home 😆 Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes.

A food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Top with frangipane, smooth and sprinkle with flaked almonds and then a tablespoon of castor sugar. Ensure your mince pies are beautifully baked and presented in our strong but lightweight aluminium Mince Pie Foil Cases. In addition to being oven safe they are also perfect for freezing if you’re batch-baking in advance for Christmas parties meaning you can cook, freeze and reheat all in the same case.Paul’s recipe steers a little more away from your classic pie but is equally delicious. Adding a frangipane pastry to the top of the mincemeat not only offers an alternative taste but also makes the casing look a little more delicate. Taken from the method she used to bake traditional pies when she was still in school, this recipe can be followed by everyone.

You want to get your pastry thin enough to cut out the 24 shapes you are going to need. Try and roll the pastry big enough so you can cut as many of the shapes for your mince pies out in one sitting. If you run out you'll have to screw the remaining pastry up into a ball and re-roll it. But any re-rolling isn't great for your pastry's health, so try and avoid it. 6. Cut out 12 circles

Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince pies This is known as leaving your pastry to rest. You do it to try and minimise the pastry in your baking tins from shrinking once you cook it. You can simply leave it in the bowl and pop it into the fridge. 5. Lightly flour table top and roll pastry out on it We talked to our food editors to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie filling Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top. If you’re a mince pie novice then you’ve come to the right place. Our food editor has opened up her recipe book and given you access to the simplest step-by-step guide there is.

Add the water splash by splash until you get dough. The amount of water needed will depend on the type of flour and fat used, so just add a little each time. You can stir it with a spatula to start with, but as it gets wetter you'll want to get your hands in to gather the ball of pastry together. Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust!) and gradually increase the speed to fastest and mix for five minutes, until the mixture lightens in colour and texture.But some bakers now also use puff pastry for their pies. The main difference is the fat content (puff pastry has more fat) and how simple it is to prepare. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. That's why many at-home cooks tend to buy shop-bought puff pastry rather than making their own. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Nowadays, the classic mincemeat ingredients are a lot sweeter and include a variety of fruits such as apples, dried raisins, lemon, currants and brandy. But like all long-serving recipes, they can be open for interpretation. Here are some tasty additions to jazz up your shop bought mincemeat...

Over the years the core ingredients of the mince pie have been tested, altered and adjusted. One of these interchangeable ingredients is the pastry casing. Using classic ‘mincemeat’, which consists of fruit and spices and then encased with a buttery shortcrust pastry, these treats are sure to not go to waste.These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Using a large pastry cutter make 12 circles and then 12 stars using a small pastry cutter. 7. Place the 12 large pastry circles into the bun tin