BeckyBoo Posted December 10, 2008 Share Posted December 10, 2008 .....making pastry is not my forte although I can manage the recipes Nigella does, but I want to make some mince pies with the sort of shortcrust pastry you get in the shops that appears to have caster sugar dredged over it. Trouble is when I dredge stuff in caster sugar it always falls off. So. Does anyone have a recipe for yummy pastry and how do you get the sugar to stick? Ta most knowledgeable lot Mrs B Quote Link to comment Share on other sites More sharing options...
Nicola H Posted December 10, 2008 Share Posted December 10, 2008 If you sprinkle the caster sugar on the mince pies when they are nice and warm straight out of the oven it should stick.... Quote Link to comment Share on other sites More sharing options...
surferdog Posted December 10, 2008 Share Posted December 10, 2008 I paint mine with an egg wash and sprinkle with sugar before they go in the oven. Be careful not to put too much sugar on as it can 'catch' in the high heats needed to cook pastry. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 10, 2008 Share Posted December 10, 2008 I paint mine with an egg wash and sprinkle with sugar before they go in the oven. Be careful not to put too much sugar on as it can 'catch' in the high heats needed to cook pastry. I do that and dredge again when they first come out of the oven - the cooked on sugar helps the fresh sugar to stay in place. My favourite way to make mince pies though is to use a Viennese Biscuit mixture which i pipe on the top of the mincemeat instead of using pastry lids. Quote Link to comment Share on other sites More sharing options...
Janty Posted December 11, 2008 Share Posted December 11, 2008 I use a Prue Leith recipe for pastry... 170g plain flour 100g butter Pinch of salt 1 egg yolk 2 tablespoons very cold water Rub the flour, salt and butter together until it looks like breadcrumbs. Mix the egg yolk with the water and add to the 'breadcrumbs'. Form into a ball of dough and refrigerate for 30 minutes. This is a lovely rich shortcrust pastry. I use it with the children in school and we haven't had a disaster yet! Quote Link to comment Share on other sites More sharing options...
Jules. Posted December 12, 2008 Share Posted December 12, 2008 I made mince pies last night- Hattie got three of them off the worktop That cat eats anything but cat food. Janty your recipe looks like a great way of using up the yolk that I will have left over from making peppermint creams Quote Link to comment Share on other sites More sharing options...
Janty Posted December 12, 2008 Share Posted December 12, 2008 peppermint creams...I haven't made those for years. How do you make your? Quote Link to comment Share on other sites More sharing options...
Jules. Posted December 12, 2008 Share Posted December 12, 2008 Janty I have to confess that I don't think that I have made peppermint creams since I was in middle infants at school There's a lovley recipe on here from Pam that i'm going to use ! viewtopic.php?f=20&t=35528&hilit=peppermint+creams Quote Link to comment Share on other sites More sharing options...
Janty Posted December 12, 2008 Share Posted December 12, 2008 Thanks for that, Jan Quote Link to comment Share on other sites More sharing options...
