Eddingtons Traditional Mince Pie Pan,Grey

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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 Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.

Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince pies 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. 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. Make sure your hands are nice and cold when you're rubbing in the fat with the flour by running very cold water over the pulse points in your wrists. 3. Add icy cold water

Taken from the method she used to bake traditional pies when she was still in school, this recipe can be followed by everyone. 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 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. Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Then add two to three tablespoons of rum, whisky or cognac. Top with frangipane, smooth and sprinkle with flaked almonds and then a tablespoon of castor sugar.

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.) Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. 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.) To create these mince pies you will need a food processor. Make sure you get the ultimate mince pie by using the ultimate product - find out which are the best food processors. Paul Hollywood's frangipane mince pies Nuts - Depending on what your tastes are, adding almonds, Brazil nuts and hazelnuts will all work with your mincemeat. If you’re a real nut lover then why not add all three?And once you’ve mastered those, keep reading. We have some fancier alternative mince pie recipes for you too. 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. 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. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

Orange/Lemon zest - Some people find that shop bought mincemeat can be a too sweet. Try adding some orange or lemon zest to balance out the flavours. Chocolate - If you really want to experiment then try stirring in a little grated chocolate or melting it into the mincemeat. 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 Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night...Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. If you don’t fancy making your own. Our experts have taste tested premium mince pies and there was one clear winner. Discover which supermarket made this year's best mince pies. Easy mince pies with pastry that will impress Place the 12 large pastry circles into the bun tin. Add a teaspoon of mincemeat to each bottom. Then place one of the stars on top of each.

Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top. The early mince pie was also known as a mutton pie or a Christmas pie and was filled with meat, such as lamb, beef and game, rather than the dried fruit mix they are today. The pies were bigger and oval shaped then and came about as a way of preserving the meat.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. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. 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. 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.