Eddingtons Traditional Mince Pie Pan,Grey

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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’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. Chocolate - If you really want to experiment then try stirring in a little grated chocolate or melting it into the mincemeat.

It’s a tradition with my daughter in Australia that I send her , husband and dog presents wrapped and adorned with an unusual decoration - these lovely little smiley felt mince pies fit that perfectly! To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. Ensure your mince pies are beautifully baked and presented in our strong but lightweight aluminium Mince Pie Foil Cases. In addition to being oven safe they are also perfect for freezing if you’re batch-baking in advance for Christmas parties meaning you can cook, freeze and reheat all in the same case.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. 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. 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. To make the pastry, place the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.

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. 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.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. But some bakers now also use puff pastry for their pies. The main difference is the fat content (puff pastry has more fat) and how simple it is to prepare. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. That's why many at-home cooks tend to buy shop-bought puff pastry rather than making their own. 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...

We talked to our food editors to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie filling Add the water splash by splash until you get dough. The amount of water needed will depend on the type of flour and fat used, so just add a little each time. You can stir it with a spatula to start with, but as it gets wetter you'll want to get your hands in to gather the ball of pastry together. Nuts - Depending on what your tastes are, adding almonds, Brazil nuts and hazelnuts will all work with your mincemeat. If you’re a real nut lover then why not add all three? 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.) Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince piesThe early mince pie was also known as a mutton pie or a Christmas pie and was filled with meat, such as lamb, beef and game, rather than the dried fruit mix they are today. The pies were bigger and oval shaped then and came about as a way of preserving the meat. 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 😆 Using a large pastry cutter make 12 circles and then 12 stars using a small pastry cutter. 7. Place the 12 large pastry circles into the bun tin