Join our Christmas food conversation and have your say. Puff pastry Christmas recipe tip — Always end up with leftover Christmas pudding? Or experts suggest crumbling it in between two circles of shop-bought puff pastry to make Christmas pudding Eccles cakes. Read our Christmas pudding reviews. Jamie Oliver has added another option to the mix as well! 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. The 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. Nowadays, the classic mincemeat ingredients are a lot sweeter and include a variety of fruits such as apples, dried raisins, lemon, currants and brandy. But like all long-serving recipes, they can be open for interpretation. Here are some tasty additions to jazz up your shop bought mincemeat The queen of baking, Mary Berry, likes to add cranberry to her recipe.
Not too out of the ordinary but it will really make a difference. Mary also likes to use pastry stars on the top to give it that extra festive finish.
Natural food enthusiast and blogger, Ella Woodward has used ground almonds, along with dates and coconut oil to create the casing, while sticking to a more traditional filling. Take a look at the healthy mince pie recipe today. To create these mince pies you will need a food processor. Make sure you get the ultimate mince pie by using the ultimate product - find out which are the best food processors. Adding a frangipane pastry to the top of the mincemeat not only offers an alternative taste but also makes the casing look a little more delicate.
Sprinkling almonds on the top with either apricot jam or a dusting of icing sugar makes for a very good looking mince pie. Patrick runs the Artisan Bakery and is one of our Which? Here is his recipe for the ultimate mince pies. We first published it in and it's so good that one of our Which? She says they are a great alternative pies for those people who don't really like traditional mince pies. You will need. Frangipane topping. To make sure everyone can enjoy their best version of a mince pie we have also tested the shop-bought gluten-free mince pies on offer in the supermarkets.
Deep-filled mince pies. Puff pastry mince pies. Apple and cranberry puff pastry mince pies. Puff pastry mince pies with rum. Nutty crumble-top mince pies. See all 12 recipes. Favourite mince pies. More collections Mince pies 32 recipes. British desserts recipes. Christmas pudding recipes From the classics to the inventive, we've got Christmas cake recipes No Christmas is complete without a wonderful classic Stir-up Sunday recipes Get ahead with your Christmas baking with some Christmas baking recipes Warming spices, boozy sponges and plenty of sweet, Christmas biscuits There's nothing more festive than the aroma of Sponsored content.
Subscribe to our magazine Subscribe to delicious. Download our digital version Subscribe to the digital edition of delicious. I didn't receive it. Continue exploring. Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round. Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown Continue until all edge is fluted.
Make a small steam escape hole in centre of lid. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. With the point of a sharp knife mark veins on the leaves. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
Brush again with beaten egg and bake as directed in recipe. Unroll one pastry disc and lay on a piece of baking paper, pile your chosen filling on to the pastry leaving a border all round. Brush border with water or beaten egg. Unroll second sheet of pastry and leave on its blue film, with a sharp knife cut a cross in the middle of the sheet. Then cut a second cross at the same place but at right angles to the first so that you end up with eight points in the middle.
Carefully lift up the pastry, still on the film and lay it over the base pastry plus filling. Discard film and press edges firmly together all round. Knock up edges to form a good seal by gently tapping the blade of a sharp knife held horizontally against the two layers of pastry rim.
For the flute, make cuts in the rim, radiating out to the edge at approx.
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