Mince Pies
 
http://www.itv.com 
 
makes 12 -14 
 
  350g1lb luxury mince meat, waitrose best
4 Tbsp  brandy
  zest of 1 large orange and 1 lemon
2 Tbsp  cinnamon
1   egg, beaten
  milk, to glaze
  brown sugar, to sprinkle
  350g soft flour
  175g unsalted butter
pinch  of salt
  a couple of pinches of grated nutmeg
3 Tbsp  castor sugar
1 large  egg, lightly beaten
1/2   egg shell of cold water
 
place the cold butter, flour, salt and sugar together in a food 
processor. mix until you have a fine breadcrumb texture, do not over 
work. 
add the egg and water and mix well, using the pulse button. do not 
overwork or the pastry will shrink when cooked. 
turn out of the processor and knead very gently to bring together. 
flatten slightly (makes it easier to roll when chilled) wrap in cling 
film, then chill for about 20 minutes before rolling. 
preheat the oven to 200c/400f/gas 6 and grease patty tins. 
mix the mincemeat with the zests, cinnamon and brandy. 
roll out half the dough on a floured surface to a thickness of about 5mm 
and use a cutter to cut out pastry discs, which will line the bases of 
the patty tins. carefully line the moulds with the pastry then spoon in 
enough mincemeat to fill no more than three-quarters full. 
brush a little beaten egg around the inside rim of the pastry. cut out 
smaller circles from the remaining pastry to make lids for the pies, 
place on top of the mincemeat and pinch around the edges to seal. 
lightly brush milk across the lids to glaze and sprinkle over a little 
brown sugar, then use a sharp knife to make a small hole in the centre. 
bake in the oven for about 12-15 minutes, or until the pastry is golden 
brown and crisp. allow mince pies to cool before removing from the tins. 
to enjoy at their best, follow my lead and serve with clotted cream and 
a glass of brandy! 
 
 
 
-- 
(ID: 4304) Mirror: rec.food.recipes: Tue, Dec 21, 2004


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