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If you make your own mince pies....

(49 Posts)
Witzend Fri 30-Nov-18 10:31:00

What sort of pastry do you make/use?
I just make ordinary shortcrust, not sweet, since IMO the filling is sweet enough, but use SR flour, since it makes a slightly lighter pastry.
However just wondering - since will be making 1st batch tomorrow - whether something else would be an improvement. (Not that I ever have any left, dh will see to that!)

Sarahmob Fri 30-Nov-18 10:37:53

I’m with you Witzend, I also use ordinary shortcrust and SR flour. Have you tried topping them with a circle of marzipan instead of a pastry lid? Delicious!

M0nica Fri 30-Nov-18 10:45:33

I use sweet crust pastry. A childhood of mincepies, rock hard and 90% pastry put me off the plain pastry ones for life

Lisagran Fri 30-Nov-18 10:52:01

I use shortcrust (1/2 whole meal flour) and I grate orange rind into the dry mix and use orange juice instead of water to bind

annodomini Fri 30-Nov-18 10:53:44

In my teens it was my 'job' to make the mince pies each Christmas. Everybody praised my pastry but I discovered, after some years of adding milk, that pastry should be made with water! I don't make mince pies now that I live alone and have to travel to see the family at Christmas, but I still make pastry for quiches and other savoury things for visitors. I still manage to make good pastry - without milk.

Greyduster Fri 30-Nov-18 11:07:48

I made both sweet and plain shortcrust last year (I always use SR flour), and the consensus of opinion was that plain was preferred. So this year plain it will be. I had a trial run last week. The pastry was good but too thick. Note to self: thinner pastry, more filling!

Mamissimo Fri 30-Nov-18 11:08:25

I use Katie Stewart’s recipe for almond pastry because it comes up crisp and lovely every time. You can roll it thin so although it’s an enriched pastry it save you Calories! 🤞

Willynilly Fri 30-Nov-18 11:31:59

Have you tried filo? I make little parcels of mincemeat (they look like the dim sum you can buy) in filo and dust with icing sugar.

FlexibleFriend Fri 30-Nov-18 11:32:55

Plain shortcrust here without lids.

EllanVannin Fri 30-Nov-18 11:40:14

Always make my own. Melt in the mouth shortcrust pastry.
Can't stand bought ones.

Using 1/2 Stork and 1/2 Lurpak.

Alypoole Fri 30-Nov-18 11:42:14

My pastry is so rich because it includes both butter and lard, caster sugar and orange zest. I also add cream cheese underneath the lid which melts into the mincemeat. die for...........

kittylester Fri 30-Nov-18 11:44:34

I put orange zest in the pastry too.

Auntieflo Fri 30-Nov-18 11:51:17

I use 50/50 SR and plain flour, and 50/50 lard and marg adding cold water. Brush lids with milk and sprinkle caster sugar on top. No complaints so far.

Farmor15 Fri 30-Nov-18 12:14:00

I use puff pastry - the ready to use kind, rolled very thin, with home-made mincemeat.

lemongrove Fri 30-Nov-18 12:36:03

Shortcrust, always for mince pies, mmmm makes me want to go and bake some right now.

Izabella Fri 30-Nov-18 12:42:34

Plain flour, half and half fat (lard and block margarine) 1 tsp iced water per oz. of flour. Always rest in the fridge for half an hour then straight into hot oven for 12 minutes. That's for the orders, usually around 8 doz. Almond pastry for myself. All made and in the freezer.

I did try some M** and S*** mincemeat this year for one trayful instead of my own. Dreadful! Runny and splodgy and never to be repeated

Really interesting to read the variations by everyone. Good thread!

tanith Fri 30-Nov-18 13:17:57

I’ve just taken a second batch out of the oven mine are plain flour with butter and orange juice to bind with lids I tried some with frangipan tops yesterday but they weren’t nice so it’s back to the original recipe.
I always sprinkle with icing sugar before freezing.

Carolina55 Fri 30-Nov-18 13:22:48

Lard & butter and plain flour but have started using spelt flour which gives a nuttier flavour, more savoury taste to the pastry which counteracts the sweetness of the mincemeat.

SueDonim Fri 30-Nov-18 13:23:33

Lots of ideas here, thank you! I can't use lard as I'm catering for vegetarians as well but I'll try using SR flour. I've always made plain pastry, that seems fine.

My youngest doesn't like mincemeat so this year she's put in a request for jam tarts instead. I haven't made those for years!!

EllanVannin Fri 30-Nov-18 13:40:27

Asda's best mincemeat is passable and I add brandy for extra moisture.

merlotgran Fri 30-Nov-18 13:42:38

Two coeliacs in the family so I have to make gluten free pastry. It's like shoe leather if you don't get it right so I've perfected my own recipe.

I use half and half lard and marge and add an egg to bind it together. GF shortcrust is a bit of a faff but worth it.

Cherrytree59 Fri 30-Nov-18 13:47:43

Some time ago I bought Puff pastry mince pies from M&S,
Each year I now make mincemeat puff pastry turnovers by cutting a squares of pp and topping with mincemeat and then folding corner to corner,
(similar to Apple turnovers)

All our mince pies are kindly made by my sister😇

MiniMoon Fri 30-Nov-18 13:51:55

I make a sweet shortcrust pastry, with butter, not margarine or lard. I don't put a top on the mince pies, instead I cut out seasonal shapes, a bell, Christmas tree, star, and reindeer, and place them in the centre of each pie. Everyone loves them.

Mapleleaf Fri 30-Nov-18 15:47:58

I do the same as Auntieflo (except I replace marg with butter) after a bit of trial and error in the past - using all plain and no lard tended to give me a tough, hard pastry. This recipe is much better, I find.

ginny Fri 30-Nov-18 16:31:06

Shortcrust made with SR flour, 1/2 stork and 1/2 lard. I put a pastry star on top rather than a full lid. They certainly never stick around long!