[woodlandproductsfife]

any good recipes on the pies?

[sausagemaking.org]

Same here, I'm looking for a good tried and tested recipe.

Franco

[HappyHippy]

My personal fave is one that involves a shortcrust pasty base (blind baked for 10 mins), a generous dollop of mincemeat - (I've got a really nice receipe for making your own, I'll post it in a second) and topped with sponge mix, whack them in the oven for about 10-15 mins and they're done, all it needs is a wee dusting with icing sugar to finish (I get all arty farty and make a wee holly stencil - but I'm a bit strange ) OMG ! They're TOO good 

[HappyHippy]

This is another good one 
Mincemeat Custard Pies

Makes 16-18
Prep 10 min   Cook 10 min

2 x 150g pots of Devon custard
6 level tbsp ground almonds
375g pack of puff pastry
16-18 tsp mincemeat (1/2 a 410g jar)
flaked almonds for scattering
icing sugar for dusting

Heat oven to 220C / fan 200C / gas 7
Stir the custard & ground almonds together. Roll out the pastry, cut 7cm rounds, reroll the trimmings and repeat, use to line bun tins – you should get 16-18 in total.
Spoon a heaped tsp of custard into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden.
Cool briefly in the tin then dust with icing sugar & serve slightly warm.

[HappyHippy]

Jewelled mincemeat receipe here http://www.bbcgoodfood.com/recipes/1798/jewelled-mincemeat
I made this and gave it as gifts last year - it's stunning !
Or for traditional mincemeat try this one
Mincemeat Recipe

For 6lb mincemeat:
12oz (350g) seedless raisins
8oz (225g) sultanas
8oz (225g) currants
4oz (110g) cut mixed peel
4oz (110g) chopped dried prunes
12oz (350g) soft brown sugar
1lb (450g) cooking apples - peeled, cored and grated
8oz (225g) shredded suet
grated rind and juice of 2 oranges
grated rind and juice of 2 lemons
2oz (50g) chopped almonds
2oz (50g) chopped pecan nuts
1 tbsp (15g) mixed spice
1 tsp (5g) freshly grated nutmeg
5fl oz (150ml) brandy
Method
1. Mix all the ingredients together, except half the brandy in a large ovenproof bowl and cover and leave to stand overnight.
2. The next day, preheat the oven to 110C/225F/Gas ¼, cover the bowl with foil and place in the oven for about 3 hours.
3. Allow to cool, then mix in the rest of the brandy and put into sterilised jars.

ENJOY !

[sausagemaking.org]

Thanks,

I'll be making them tonight, I'll let you know how they turn out.

Thanks again

Franco

[Fleecewife]

Hi Happy Hippy   .

Thanks for posting the link to the Jewelled Mincemeat recipe. That looks worth trying for sure    I'm never overly fond of the suet in ordinary mincemeat and that recipe looks so fruity. Weird that I never thought to experiment before...  

[doganjo]

Just watched H F-W do his real meat mince pies - used lamb mince.  Not too sure about that.  I'm used to the fruity kind.

[OhLaLa]

H F-W just likes to be contraversal. I find him rather boring now. 'What else can we put the words river cottage in front of and make a program out of'. He's not even in most of the scenes nowadays. And don't get me started on the latest fad of bringalonga offspring to cook, even Mr O and Mr F word is at it (now don't get me wrong, I'm all for kids in the kitchen but watching mini Jamie's stirring some concoction, nah, not for me thanks....).

Opps, back on topic    I make shortcrust pastry (no need to blind bake), and fill with standard jarred mincement - adding a generous splash of good quality Brandy. If I want to get all arty I use my deeper tins for the pastry and once cooled add meringue over the top and give it a blast with a mini torch (baked Alaska style).