Joined: 16 Apr 2006
|Posted: Sat Nov 15, 2008 11:19 pm Post subject: Mince pies
I got this recipe from Mini cookbook published by Marshall Cavendish.
Started to soak the ingredients today. Will post the photos after 1.5 months, ie. mid December..
I got all the dried fruits from Gin Hin Lee (except I can't find glaced ginger, thus din put, so add in more glaced cherries, you can adjust the portion accordingly)
Below is the recipe:
Plain flour - 500g
Icing sugar 50g
Almonds (Chopped finely) 50g
Egg yolks 2
Ice water 4 to 5 tbsp
Orange 1, rind grated and juiced
Granny smith apple 1, peeled, cored and finely chopped (I used green apple)
Glace ginger 75g (finely chopped)
Glaced cherries 5 g (finely chopped)
Mixed citrus peel 75g
Almonds 50g (finely chopped, I used ground almond)
Brown sugar 125g
Cloves 1 tsp
Ground cinnamon 1 tsp
Ground nutmeg 1 tsp
Allspice 1/2 tsp
Ground ginger 1 tsp (I can't find this, so did not put)
Orange 1, rind grated and juice
Brandy 5 tbsp (optional)
Sherry 5 tbsp (optional)
==> I find whatever hard liquor available at home and use the exact portion
1. Prepare mincemeat 2 months ahead. Combine ingredients in a bowl and mix well. Cover and leave in a cool place for a day. Stir, and if the mixture seems dry, add a little more brandy or sherry. Spoon into a dry, sterilised jar, leaving a little space at the top. Seal and label. Store in a cool place. Mincemeat should be left for 2 months before using.
2. Stir flour into a mixing bowl. Rub butter into flour until mixture resembles breadcrumbs. Stir in icing sugar and almonds. Make a well in the centre, then stir in egg yolks, ice water, orange rind and juice. Knead lightly into a smooth dough. Refrigerate for 30 minutes.
3. Preheat oven to 200C.
4. On a floured surface, roll out 2/3 of dough into a thin sheet. Cut out 30 rounds using a 6 cm fluted cutter, and use to line patty tins. Fill with mincemeat.
5. Combine pastry trimmings and cut out shapes using shaped cutters. Placed shapes over filling, then brush with beaten egg. Bake for 25 mins.
6. Leave pie to cool. Dust with icing sugar, if desired before serving.