4* mince pies
Ricetta di Sarah Blackler
Mincemeat(enough for about 18 mince pies)
5oz each of currants, raisens, sultanas and dried cranberries
2oz mixed peel
2oz chopped dried apricots
2oz chopped blanched almonds
1 small apple, peeled, chopped
4oz butter
8oz brown sugar
0.5 tsp cinnamon
1 tsp mixed spice
graded rind a juice of a smallish lemon
To stir into mincemeat - toffee mix
2.5oz butter
1tbsp syrup
6oz brown sugar
200ml brandy
Pastry (makes 8 mince pies with lids on)
6oz flour
3.75 tsp baking powder
3oz butter
1.5 oz caster sugar
about 1.5 tbsp cold water
Preparazione → 45 min
Cottura → 30 min
1. Mincemeat:
Heat all apart from alcohol and toffee mix for 10 min.
2. Heat the toffee mix until at the soft ball stage, then stir into the mix. Don't overcook the toffee or it will set the mincemeat solid lol!
3. When cooled down a bit, stir in the brandy. (This mix will keep for ages in the fridge, so just make up batches of mince pies when the fancy takes you...)
4. To make the pastry:
Cut up the butter into small chunks with a knife, and whiz with everything in the processor.
5. Roll out to about 4mm thick and use either a bun tin or a muffin tin.
6. Pop a dessert spoonful into each pie..not too much as it boils. Put lids on and cut breathing holes for the steam.
7. Cook at gas 4 for about 30 min. Take out when light brown.
dolci, christmas, mincepies, pastry, mincemeat December 20, 2011 20:29
Nessuno ha aggiunto questa ricetta ai propri 'Mi piace'.
Ancora nessun commento.