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Which pastry for homemade mince pies?

(53 Posts)
Candlefran Tue 29-Nov-16 15:01:00

I have made puff pastry for mine for years. It is delicious but the drawback is it can dump the mincemeat onto the oven floor as the pies rise. Also, of course, it's extra high in calories. (I know that doesn't matter at Christmas but - you know!)

Which do you use/prefer, puff, shortcrust, or a sweet pastry?

Kittye Tue 29-Nov-16 15:05:16

For me it's got to be sweet pastry ( but not mine, you'd break your teeth on it🙁)

Candlefran Tue 29-Nov-16 15:07:12

grin

Teetime Tue 29-Nov-16 15:50:37

For me its a sweet shortcrust made with butter and icing sugar.

tanith Tue 29-Nov-16 15:51:30

I use sweetened shortcrust and they don't last long in my house. I tried with flaky pastry but I found the bottoms a bit hard and they made a terrible mess grin

Greyduster Tue 29-Nov-16 15:56:46

I always make sweetened shortcrust, but I make a batch with unsweetened shortcrust because DH prefers it.

merlotgran Tue 29-Nov-16 16:10:35

Sweet shortcrust for me made with margarine not butter and not so short it sticks to the roof of your mouth.

LadyGracie Tue 29-Nov-16 16:22:05

I use sweet pastry from the supermarket chiller. I make a nice line in roof tiles if I attempt myself.

J52 Tue 29-Nov-16 16:29:53

Sweet pastry, as said before, Jamie's recipie. Yum!

Granny23 Tue 29-Nov-16 17:25:21

My sister makes hybrid ones - short pastry cases with a star shaped puff pastry top - best of both worlds.

ginny Tue 29-Nov-16 18:26:09

Short crust made with self raising flour. Never had any complaints and they don't hang around for long.

Jalima Tue 29-Nov-16 18:40:40

I prefer unsweetened but my friend adds a grating of orange peel.

Does anyone use all butter or sharp intake of breath lard?

Candlefran Tue 29-Nov-16 19:08:42

I find all butter pastry turns out too crispy. Tbh I think the old fashioned way, half block margand half lard, gives the best shortcrust pastry.

Jalima Tue 29-Nov-16 19:10:37

I don't suppose a dozen mince pies will hurt!

(you should one for each month of next year to bring luck apparently)

Jalima Tue 29-Nov-16 19:10:54

eat one ??

Candlefran Tue 29-Nov-16 19:14:59

I will start making/eating Mince Pies on Thursday. The 1st December.

merlotgran Tue 29-Nov-16 19:54:12

Half marge and half lard definitely gives the best texture. I might buy a block of lard this year. Haven't made them that way for ages.

Treebee Tue 29-Nov-16 20:07:14

Sweet short pastry with orange peel is fab for mince pies.

Jalima Tue 29-Nov-16 20:30:28

Lard it is then! (50% lard 50% butter)

Izabella Tue 29-Nov-16 20:36:18

Hybrids. There's a thought .........

Jalima Tue 29-Nov-16 20:37:21

or buy some

Izabella Tue 29-Nov-16 20:39:38

........ And orange zest. I feel some changes coming in the kitchen.

JackyB Tue 29-Nov-16 21:51:42

A German lady in the village whose husband is English put her own twist on the pastry for mince pies with an egg yolk or two and sugar - so a sweet pastry. It keeps it shape nicely and is perfect - nearly as good as Mr Kipling. I suppose it's practically a biscuit really with those ingredients added.

I make my own mincemeat, but have also found a source for it in Germany now.

thatbags Tue 29-Nov-16 22:03:51

Does margarine still exist? I thought it had gone extinct. Prolly I just don't see it cos I haven't wanted to buy any for about a thousand years.

Shortcrust. Half butter, half lard. I don't think I've ever added sugar to pastry.

Synonymous Tue 29-Nov-16 22:08:58

I use short crust pastry just as I was taught to make it more years ago than I care to remember. It takes me a long time to get a batch made but for DH the anticipation is the thing. He is like a little boy again and it really makes the doing of it very worthwhile! smile

I found a half jar of last year's home made mincemeat in the larder and thought it looked alright but just a bit dry so I put a measure of brandy in and gave it a stir. I am just hoping it will taste ok and not be too strong. hmm
I am going to make the first batch next week which will be a bit early but we are away for the festive season and won't be back until into the new year. DH is a mince pie addict so I don't suppose he will even notice the finer points of my mince pies!