Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys christmas mincemeat puff pastry pies, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ready-made pastry and mincemeat means making these puff pastry mince pies is almost as simple as buying them - but gains you more brownie points! Great recipe for Vickys Vanilla Cookie Santa Hats GF DF EF SF NF. Great recipe for cream puff balls. this is my first time making this And my friend gave me directions :ohyeaah.
Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook vickys christmas mincemeat puff pastry pies, gf df ef sf nf using 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF:
- Take 500 grams ready made puff pastry, see my free-from recipe
- Get 115 grams caster sugar
- Get milk of choice for glazing and sealing, light coconut milk is great
- Make ready 400 grams the mincemeat from the recipe below
- Prepare mincemeat
- Make ready 225 grams peeled, cored and chopped Bramley apples
- Take 110 grams shredded vegetable suet
- Prepare 110 grams sultanas
- Get 110 grams currants
- Make ready 175 grams raisins
- Make ready 90 grams mixed candied peel, finely chopped
- Make ready 20 grams glacé cherries, finely chopped
- Take 175 grams soft dark sugar
- Make ready 25 grams flaked almonds, chopped (optional)
- Get The grated zest and juice from 1 lemon and 1 orange
- Get 2 tsp mixed spice
- Get 1/4 tsp ground cinnamon
- Prepare 1 pinch ground nutmeg
- Get 3 tbsp brandy
These little parcels would be delicious filled with jam. Puff pastry mincemeat pie with rum sauce. The puff pastry is rolled, cut and added to the ramekins exactly as in the recipe further up the page. When the main pastry casings are added to the buttered ramekins, around a tablespoon of mincemeat is added to each.
Instructions to make Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF:
- 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!
Making traditional mincemeat (mince) in Paris, from pastry chef & cookbook author David Lebovitz, author of The Sweet Life in Paris and The Perfect Scoop, the complete guide to Mincemeat Pie, my favorite Christmas pie. The pie is made with puff pastry and a filling of ground meat. You can use pork, beef, or a combination of both. It is a tradition for our family to have this pie every year for Easter Sunday meal. We also bake it once in a while as an appetizer when we have guests over.
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