Eddingtons Traditional Mince Pie Pan,Grey

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Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince pies Using classic ‘mincemeat’, which consists of fruit and spices and then encased with a buttery shortcrust pastry, these treats are sure to not go to waste. Orange/Lemon zest - Some people find that shop bought mincemeat can be a too sweet. Try adding some orange or lemon zest to balance out the flavours.

You want to get your pastry thin enough to cut out the 24 shapes you are going to need. Try and roll the pastry big enough so you can cut as many of the shapes for your mince pies out in one sitting. If you run out you'll have to screw the remaining pastry up into a ball and re-roll it. But any re-rolling isn't great for your pastry's health, so try and avoid it. 6. Cut out 12 circles Typically baked with a shortcrust pastry, the mince pie as most of us know it has a slightly biscuit like, crumbly texture and is pretty sturdy. Shortcrust is the easiest to make, too – see our recipe above. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic sealable box to chill for about 20–30 minutes (this prevents pastry shrinkage later on). Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Bake at 180C/fan oven 170C/gas mark 4 for 30-40 minutes, cool slightly and serve with a dusting of icing sugar, or with rum butter and vanilla ice cream. A food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla.

Make sure your hands are nice and cold when you're rubbing in the fat with the flour by running very cold water over the pulse points in your wrists. 3. Add icy cold water Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. If you don’t fancy making your own. Our experts have taste tested premium mince pies and there was one clear winner. Discover which supermarket made this year's best mince pies. Easy mince pies with pastry that will impress The queen of baking, Mary Berry, likes to add cranberry to her recipe. Not too out of the ordinary but it will really make a difference. Adding a dollop of cranberry jam underneath the mincemeat gives your pies ‘a seasonal bite’.

For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2-3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. They don’t have a traditional tree as it’s summer but she hangs her collection of oddball ornaments around their apartment and it makes them smile and think of home 😆

These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.Over-fill your pies and you'll end up with mincemeat that leaks over the top of the pastry and turns into hard, burned bits on your pie tin. 8. Brush each top with a little milk Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night... Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Then add two to three tablespoons of rum, whisky or cognac. Top with frangipane, smooth and sprinkle with flaked almonds and then a tablespoon of castor sugar. If you’re a mince pie novice then you’ve come to the right place. Our food editor has opened up her recipe book and given you access to the simplest step-by-step guide there is.