Chickpea Posted December 16, 2006 Share Posted December 16, 2006 I thought I'd have a go at making my own mince pies this year, does anyone have a really scrummy recipe? My mum says she doesn't like them but I'd like to change her mind! Quote Link to comment Share on other sites More sharing options...
Laura007 Posted December 16, 2006 Share Posted December 16, 2006 this is a recipe for mincemeat slice but can be adapted to make pies. its really easy and really nice. the nice thing about this is its not a pastry mince pie its more of a cake mince pie. (this is the adapted version) i bet your mum will like these Ingredients 8oz self raising flour 4oz butter 4oz sugar 1 egg Milk to mix Mincemeat (amount is up to you.) Method Pre heat oven to 180c. Grease some pattie tins Sift the flour into a large bowl. Rub in the butter. Stir in the sugar. Mix in the egg and milk to form a soft dough. rolled out dough and cut out your pie bottoms an tops. put your bottoms in the pattie tins and fill with mince meat and put on your pie tops Bake for 15-20 minutes Turn out and leave to cool. sprinkle with icing sugar if you want mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Quote Link to comment Share on other sites More sharing options...
Chickpea Posted December 17, 2006 Author Share Posted December 17, 2006 Thanks I'll give that a go! Quote Link to comment Share on other sites More sharing options...
Guest Posted December 21, 2007 Share Posted December 21, 2007 I was talking about this mincemeat recipe today. Can't find the original thread, but I think this is X-ray Lady's Nana's recipe: Nana's Fatless Mincemeat. 3/4 pint cider 1lb dark soft brown sugar put into large pan - heat gently until sugar dissolves. 4lb apples peel,core,chop. Add to pan. 1 tsp mixed spice 1 tsp cinnamon 1 lb currants 1 lb raisins 4oz glace cherries (chopped) 4oz blanched almonds (chopped) 4oz mixed peel (optional) Rind (grated) & juice of 1 lemon stir these into the pan. Bring sl..(obscured by stain) ..the boil stirring all the time. L..(obscured by stain)..heat, 1/2 cover with a lid & simmer 30 mins until mixture is a soft pulp. Remove from heat & leave to get COMPLETELY COLD. 1/4 pt brandy/rum/sherry Stir one of these in .. (obscured by stain).. wish. Put in clean dry jars. I will leave you to try & fill in the gaps - a little mystery adds to the flavour! (I had to convert the lot into US measures & make my own mixed spice and mixed peel so no complaining in the ranks about a few food encrusted gaps ) BTW I find I have to simmer for about an hour -but this could be because we are at high altitude - just keep going until you have a soft pulp. I also interpret the 1/4pt of spirits fairly generously (oh alright- very generously) Slosh in as much as you want, it can't hurt! I boil the jars to sterilise them & fill very full, excluding air bubbles. Then they keep FOREVER, well, at least 3 years! Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 22, 2007 Share Posted December 22, 2007 Thanks Ginette - I still have some of last year's but I've printed this one out to try next year. Quote Link to comment Share on other sites More sharing options...
