Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF. People think mincemeat is hard to make. We have mince & tatties at least once a week. It's one of those meals that you look forward too but nobody makes it like granny!
The Queen's pastry chef has revealed the secret recipe for the royal mince pies enjoyed each Christmas by the Royal Family. So for those hoping to make the Queen's mince pie recipe, Express.co. The pastry is soft and tasty, but the dry filling could do with a dash of alcohol. You can cook Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF using 19 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF
- Prepare of ready made puff pastry, see my free-from recipe.
- Prepare of caster sugar.
- It’s of milk of choice for glazing and sealing, light coconut milk is great.
- It’s of the mincemeat from the recipe below.
- You need of mincemeat.
- Prepare of peeled, cored and chopped Bramley apples.
- It’s of shredded vegetable suet.
- It’s of sultanas.
- Prepare of currants.
- It’s of raisins.
- Prepare of mixed candied peel, finely chopped.
- You need of glacé cherries, finely chopped.
- You need of soft dark sugar.
- It’s of flaked almonds, chopped (optional).
- Prepare of The grated zest and juice from 1 lemon and 1 orange.
- Prepare of mixed spice.
- You need of ground cinnamon.
- It’s of ground nutmeg.
- You need of brandy.
Best of all, as they are miniature versions, you've got every excuse to eat more than one mince pie in a sitting! Vickys Puff Pastry Peach Turnovers, GF DF EF SF NF [email protected] Free-From Cookbook Scotland. It's going to be my festive go-to recipe for whipping up a last minute sweet treat from now on. Basically, it's a mince pie in disguise, and one that is even easier to.
Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF step by step
- To make the mincemeat, put all the ingredients into a large bowl except for the brandy, and combine well.
- Cover the bowl with a clean cloth and let sit in a cool dark place for 12 hours overnight to let the flavours develop.
- Preheat the oven on the lowest setting around gas mark 1/4 / 120C / 225°F.
- Put the mincemeat mixture into a large ovenproof dish, cover with foil and bake for 3 hours.
- When you take it out it will look like it's swimming in grease, it's meant to so don't panic!.
- Let it cool stirring when you feel like it. Stir in the brandy when it's completely cooled.
- This is enough to fill 3 x 450g sterilized jars. Fill the jars to the top and place a waxed disc on top before putting the lids on. Will keep for a year in a cupboard. Makes a nice Christmas gift if you tie a gift tag around the neck with pretty ribbon and the pie recipe below written on….
- Preheat the oven to gas 7 / 220C / 425°F. Roll out the puff pastry and cut out 24 discs around 4cm sized https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free.
- Put 12 pastry discs onto a lightly greased baking sheet. Spoon some mincemeat onto the middle, don't go overboard as the suet will bubble out and burst your pies, leave room around the edge.
- Brush some milk of choice around the edge and put the remaining 12 discs on top, pinching the sides together upwards to create a shell and lid and prick the tops with a knife.
- Brush the tops with some more milk, sprinkle with caster sugar and bake for 15-20 minutes or until risen and golden.
- Let them cool on the baking sheet for 5 minutes before moving gently to a wire rack to cool completely.
- Serve cold with a dusting of icing sugar, or warm with some brandy butter or clotted cream and a glass of sherry! Pure Christmas!.
My favourite method and, I think, the most delicious, is using patty tins and the pastry recipe below – they're crumbly, buttery and a. How to make meat pie with puff pastry at home: Take frozen puff pastry out of the freezer in advance and thaw it in the fridge. Lightly flour a work surface then unwrap the pastry. These secured first prize in a recent mince pie competition at work and are super easy to make. The original recipe came from Waitrose magazine, but I have made quite a few amendments.