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INGREDIENTS
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i should probably start this post by saying that i had no idea mince pies were a british thing
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i use my grandma's recipe which gives you big
1 serving
i make my own rough puff pastry
1 serving
mince pie/shallow bun tray
12 ozs
flour
1 pinch
a salt
8 ozs
butter
200 mls
iced water
1
egg
1 jar
luxury mincemeat
1 serving
splash of brandy
1 serving
pre-heat your oven to 200°c/400°f
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sift your flour and salt into a bowl
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add your butter
12 tbsp
sprinkle of iced water over the flour while stirring
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flour your surface and shape your dough into a rectangle
1 bottle
gently roll it out
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judo chop it shut
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pop it back into the bowl and leave it in the freezer
1 bottle
grab a cheap of brandy
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your pastry should be nicely by now
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chop a third off
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roll it out to 2cm
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use a cookie cutter to cut out your bases
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keep an eye on them
1 rack
transfer to a wire to cool
12
remember : you have to eat at least over the festive period. every mince pie you eat equals a happy month the following year
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i might double up
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sweets
1 serving
foraged nettle soup
1 serving
i suppose when you grow up
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they're wolves roaming snowy forests & howling at the moon compared to the shop pussycats
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they're not even the same species as mr kipling's offering
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you don't want to mix it into a paste
90
turn degrees
1 tbsp
add a and stir together
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wet the edges of your bases
1 serving
brush
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when they're still a little bit warm
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as my wise old grandma used to say
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they'll keep
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share it
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1 serving
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