Unbelievably Easy Mince Pies Food

UNBELIEVABLY EASY MINCE PIES

Steps:

• To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
• Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
• Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
• Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
• Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
• Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

HOMEMADE MINCE PIE WITH CRUMBLY TOPPING

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
• Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
• Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
• Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.

UNBELIEVABLY EASY MINCE PIES

Steps:

• To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
• Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
• Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
• Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
• Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
• Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

BEST MINCE PIES EVER

Steps:

• Preheat your oven to 200°C.
• Rub together the flour and butter (or whizz up in a food processor).
• Add the sugar and salt and mix thoroughly.
• Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
• Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
• Fill each with some of the mincemeat.
• Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
• At this point, you can freeze the pies until needed.
• Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
• Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.