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nats
Joined: 12 Jun 2007
Posts: 542
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 Posted: Mon Dec 08, 08 12:50 pm Post subject: mince pie pastry |
 
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I normally use normal straight forward short crust. It's done me for years. But when hubby mentioned that shorter would be nicer, I couldn't help but agree. Trouble is, that's the only pastry I ever make 
So what is, in your opinion, the best pastry for mince pies?? |
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judith
Joined: 16 Dec 2004
Posts: 16128
Location: Montgomeryshire
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| Posted: Mon Dec 08, 08 12:52 pm Post subject: |
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Shortcrust made with 1/2 lard, 1/2 butter for me. |
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cab
Joined: 01 Nov 2004
Posts: 28650
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| Posted: Mon Dec 08, 08 12:53 pm Post subject: |
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Puff. Little square put down, mince on top, brush round the blob with milk, more puff paste on top. Best mince pies you can have. |
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nats
Joined: 12 Jun 2007
Posts: 542
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| Posted: Mon Dec 08, 08 1:00 pm Post subject: |
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| judith wrote: |
| Shortcrust made with 1/2 lard, 1/2 butter for me. |
hummm I use marg is that my problem?? What would you replace the lard with for vegetarians??
and wouldn't puff pastry go stale?? I like to have a tin of the things "on the go" over the season, and I also want to do some for a hamper for our childminder.... |
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marigold
Joined: 02 Sep 2005
Posts: 7691
Location: West Sussex
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| Posted: Mon Dec 08, 08 1:03 pm Post subject: |
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Another vote for puff  . Not that I can eat them any more, but Sainsbury's gluten-free mince pies are too revolting. I haven't tried making g-f pastry yet - most recipes look an awful lot of faff and not worth the effort to produce something that won't be even remotely like proper pastry  . |
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cab
Joined: 01 Nov 2004
Posts: 28650
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| Posted: Mon Dec 08, 08 1:03 pm Post subject: |
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| nats wrote: |
and wouldn't puff pastry go stale?? I like to have a tin of the things "on the go" over the season, and I also want to do some for a hamper for our childminder.... |
Keep them in an aitright tin and they easily last a few days if need be... Better fresh though. |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14081
Location: Somewhere
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| Posted: Mon Dec 08, 08 1:05 pm Post subject: |
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| cab wrote: |
| Puff. Little square put down, mince on top, brush round the blob with milk, more puff paste on top. Best mince pies you can have. |
Twaddle. My mince pies are the best you can have and they're not made with puff pastry.
1lb of plain flour, 8oz or marg/butter, pinch of salt and a teaspoon or two of caster sugar. Mix and put in the fridge for an hour or so.
Roll out 'til you can almost see through it, line a muffin tray and fill with mincemeat then put a lid on top with a cross on it.
Solid is not the word; and 2 will serve as a complete meal, especially if you have them warm with stiffly whipped cream.
I wish I had a kitchen right now... |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14081
Location: Somewhere
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| Posted: Mon Dec 08, 08 1:08 pm Post subject: |
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| nats wrote: |
| hummm I use marg is that my problem?? What would you replace the lard with for vegetarians?? |
I've seen some pretty lardy vegetarians....
You may get away with 'vegetarian' suet, but I'd only use a quater, not a half if you did so. |
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cab
Joined: 01 Nov 2004
Posts: 28650
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| Posted: Mon Dec 08, 08 1:14 pm Post subject: |
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| Northern_Lad wrote: |
Twaddle. My mince pies are the best you can have and they're not made with puff pastry. |
Ha! My pies laugh at your pies!
The trick to making the very best mince pies is to make the puff paste with the best butter. And they pity your pies for being served with whipped cream rather than brandy butter 
Mut if you MUST make them with short paste, the very best you can do is to use duck fat for the pastry. |
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welsh lamb
Joined: 26 Sep 2006
Posts: 340
Location: Gwynedd
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| Posted: Mon Dec 08, 08 1:14 pm Post subject: |
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I have made MP with shortcrust as the base & puff as the lid -very nice |
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Silas
Joined: 29 Oct 2004
Posts: 6592
Location: Staffordshire
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| Posted: Mon Dec 08, 08 1:15 pm Post subject: |
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How about Jamie's filo pastry ones - look amazin' |
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lottie
Joined: 11 Aug 2005
Posts: 3803
Location: ceredigion
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| Posted: Mon Dec 08, 08 1:40 pm Post subject: |
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| nats wrote: |
| judith wrote: |
| Shortcrust made with 1/2 lard, 1/2 butter for me. |
hummm I use marg is that my problem?? What would you replace the lard with for vegetarians??
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Half White Flora, half butter? |
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Snowball
Joined: 28 Oct 2004
Posts: 4179
Location: swindon
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| Posted: Mon Dec 08, 08 1:52 pm Post subject: |
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Mince pies made with puff pastry are not mince pies, they are Eccles cakes,. Very nice, but not mince pies. |
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BahamaMama
Joined: 21 Sep 2006
Posts: 1490
Location: Away with the fairies
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| Posted: Mon Dec 08, 08 1:53 pm Post subject: |
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Very short pastry with ground almonds and lemon zest, rolled out thin to line the tin, a dollop of mincemeat and either a star shape to top or a pecan nut - they are small enough and light enough to be able to eat 2 or even 3 at a time |
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Snowball
Joined: 28 Oct 2004
Posts: 4179
Location: swindon
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| Posted: Mon Dec 08, 08 1:53 pm Post subject: |
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Oh, and I use shortcrust, half lard, half butter too. Perhaps a tiny bit more butter than lard. |
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