There has been a LOT of dough-making going on around here in the last couple of days!
Firstly, another batch of mince pies. Now, I have been fiddling with recipes, and I reckon I’ve got a damn fine mince pie going on here
This makes at least 12 mince pies.
- 300g mincemeat – I use half a jar of shop bought mincemeat, which I augment with goodies. This time I used about 8 glace cherries, a tablespoon of ginger wine, a dash of brandy and a tablespoon of dried cranberries.
- 230g plain flour
- 100g butter
- 40g Trex
- 50g caster sugar
- Pre-heat your oven to 180 C and grease a 12 hole bun tin.
- Whizz the butter & Trex up with the flour in a food processor (or rub in with your fingers).
- Add the sugar and pulse a couple of times/stir in.
- Pour small amounts of water in and pulse/stir until the dough starts to come together.
- Tip the dough onto a work surface and knead it a bit. This is a robust, biscuity dough that does not mind being handled. I make mince pies with a three year old. Imagine how many times I have to re-roll… it really doesn’t mind.
- Roll out and cut circles to fit your bun tin. Pop them in the holes and ease the sides down.
- Load each pie base with a dessertspoon of mincemeat.
- Re-roll pastry and cut smaller circles for the tops. Pop them on the tops of the pies, and squeeze the edges to seal.
- Bake for about 20 mins or until golden brown.
- Let them cool in the tin for a few minutes, and then turn them out onto a wire rack. When the pies are cool enough to eat dust them with icing sugar.
Serve warm – 5 minutes in the oven works wonders to reheat. It is well worth the wait!
So, onto our next variety of dough… Salt Dough
I decided that some salt dough ornaments would look pretty around our house, and would also make nice gifts for some relatives we’ll be seeing over Christmas.
Sweet Pea got stuck in as usual
I was inspired by these beauties on Katy Elliott’s blog and after a bit of a rummage in the pen drawer (which only ever has about two pens in it, despite being full to bursting -maybe I need to rename it in my head) I had a nice little collection coming along.
Other jobs I can tick off today:
Cranberry sauce – Nigella’s recipe. Made and in the freezer. So easy.
Christmas Day soup – Chestnut, to be served with bacon crumbles, also from Nigella. Made and in the freezer.
Cake – marzipanned, all ready for icing.