Deep Filled Mince Pies. Rocking Out To The Monikers.

Deep Filled Mince Pies
mince pie
Tis the season…

Which means mince pies are a welcome treat.

This easy version pairs store-bought mincemeat with a from scratch flaky pastry. The individual muffin sized portions are as cute as they are delicious.

Deep Filled Mince Pies
Deep Filled Mince Pies

Ingredients:

225g cold butter, chopped
350g (2 3/4 cups) plain flour
100g (3/4 cup) confectioners’ sugar, plus extra for dusting
410g jar mincemeat
Brandy Butter, to serve. (recipe here)

Directions:

1. Preheat oven to 200℃/400℉.

2. Rub the butter into the flour and sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball. Knead briefly, then cut into 12 equal pieces.

3. Working with one piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12.

4. Spoon the mincemeat into the pastry cases (they won’t be completely full).

5. Roll each of the 12 remaining pieces of pastry into a ball then flatten to make a disk for the mince pie lid.

6. Add one disk to top each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times.

Note: You can freeze the unbaked mince pies for up to 6 weeks. Defrost before baking.

7. Bake mince pies for 12-15 minutes or until pale golden.

8. Cool pies in the tins for about 10 minutes, then loosen the pies a little with a spoon to stop them from sticking.

9. When cooled, carefully remove pies from the tins.

10. Dust with confectioners’ sugar and serve with some brandy butter, if you like.

Recipe from BBC Good Food Magazine
Deep Filled Mince Pies
Deep Filled Mince Pies
Deep Filled Mince Pies

This time of year pairs very well with some foot-stomping, dance around the kitchen tunes.

The Monikers deliver perfectly with “Friends Like These”. Its uptempo beat and sick little guitar riff belie the darker words sung.

Check out The Monikers on Facebook. You can buy their music on Bandcamp.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Dessert and tagged . Bookmark the permalink.

2 Responses to Deep Filled Mince Pies. Rocking Out To The Monikers.

  1. Rick Beyer says:

    Have you ever tried making mincemeat from scratch? With meat? We tried it once and it was awful, but I am thinking we should try again. Mince pies are one of my all time favorites.

    On Sun, Dec 27, 2015 at 11:52 AM, I Sing In The Kitchen wrote:

    > I Sing In The Kitchen posted: ” Tis the season… Which means mince pies > are a welcome treat. This easy version pairs store-bought mincemeat with a > from scratch flaky pastry. The individual muffin sized portions are as cute > as they are delicious. Deep Filled Mince Pies ” >

    • Yes, I have tried all sorts of homemade mincemeat with minced beef and some with suet. I am not really a fan of either, no matter how authentic! I think Nonesuch does a good job as a jarred version, but I try to make my own meatless, suetless versions when I can.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.