Mincemeat Custard Pies Food

MINCEMEAT CUSTARD PIE

Steps:

• Combine sugar, salt, nutmeg and cinnamon in a bowl.
• Add eggs, milk and vanilla.
• Mix well.
• Press mincemeat evenly over bottom of unbaked pie shell.
• Slowly por custard mixture over mincemeat.
• Bake at 425 for 10 minutes.
• Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
• Cool before serving.

CUSTARD & CRUMBLE MINCE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf.
• Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt.
• Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs.
• Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside.
• Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl.
• Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs.
• Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
• Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins.
• Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
• Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top.
• Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it together to make bigger clumps and mound it on top of the mincemeat.
• Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble.
• Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin.

CUSTARD CRUNCH MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, slightly whisk eggs.
• In another bowl, whisk together sugar, flour & salt.
• Slowly add dry ingredients to eggs, mixing well.
• Add melted butter, mincemeat & nuts, mixing well.
• Pour into pie shell & bake 15 minutes.
• Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

RUM, RAISIN & CUSTARD MINCE PIES

Steps:

• Wrap the butter in parchment and put it in the freezer for 1 hr before using. Tip the flour into a large bowl with ¼ tsp salt and mix together. Take the cold butter and coarsely grate it into the flour, dipping the end in as you go to stop it clumping. Mix in the orange zest and caster sugar, then swiftly add the orange juice and 2-3 tbsp cold water. Bring together with your hands then wrap and chill for at least 1 hr.
• For the filling, heat the custard in a pan over a low heat. Mix the rum with the cornflour, then whisk it into the custard. Bring to a simmer and cook, stirring continuously, for 3 mins. Strain to remove any lumps. Set aside to cool, then chill for 1 hr - it should be thick once cooled.
• Heat the oven to 200C/180C fan/gas 6. Butter a 12-hole fairy cake tin. Mix the mincemeat with the apple in a bowl. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 24 rounds with an 8cm cutter. Re-roll any scraps as you go to get the full amount. Place 12 of the rounds in the holes. Put a spoonful of the mincemeat into each one, followed by a heaped teaspoon of custard and a little more mincemeat. Top with the remaining pastry rounds, seal the edges with a fork and cut a tiny cross on the top of each one with a sharp knife. Brush with egg and sprinkle with the demerara sugar. Bake for 25-30 mins or until golden and crispy. Leave to rest for 10 mins before serving warm.

MINCEMEAT PIE

Steps:

• In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars.
• When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust.
• Bake at 425F for 30 - 40 minutes.