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Christmas home bakers....
Whirliegig
23-12-2007
ok, I've left it a bit late, but to those who make mince pies at Christmas

do you prefer to use shortcrust pastry, or puff pastry? (hey, maybe you go really wild and make both!)

making my pies today and wondered what people preferred.

Scots rool
23-12-2007
Originally Posted by Whirliegig:
“ok, I've left it a bit late, but to those who make mince pies at Christmas

do you prefer to use shortcrust pastry, or puff pastry? (hey, maybe you go really wild and make both!)

making my pies today and wondered what people preferred.

”

Both really.........I prefer to take the lazy option & buy them.
stumblebum
23-12-2007
Usually shortcrust, but sometimes with a puff lid.
This year I have sprinkled chopped, dried cranberries and Apricots over the mincemeat which is yummy
christel
23-12-2007
Shortcrust every time for me, I shall be making mine tomorrow, family not too keen on mince pies but make them out of tradition and because I like them.
GoodBuddy
23-12-2007
Make them as normal but instead of a pastry lid make a Viennese paste and pipe into the top, cook as normal. Delicious
Whirliegig
23-12-2007
in the past I've done them with a star shaped pastry top (not a closed lid) then dusted icing sugar on - otherwise I think there can be too much pastry...

how do you do the Viennese paste?

I've also made them with left over marzipan from the cake - a wee dod of marzipan underneath the mincemeat - is really delicious.

I do like mince-pies, but I'm never sure when to serve them - or even if people really want them these days...
GoodBuddy
23-12-2007
Originally Posted by Whirliegig:
“how do you do the Viennese paste?”

You can always cut this down depending how much you need......

400g butter
100g caster sugar
200g plain flour
65ml egg (about 3 eggs I think)
Vanilla essence


225g plain flour
5g baking powder

Cream butter, sugar and 200g flour, add egg and vanilla. Sieve 225g flour and baking powder into the above mix and beat together well.
Pipe into top of mince pies (instead of a lid). Cook as normal. When cooked dust with icing sugar.
Last edited by GoodBuddy : 23-12-2007 at 21:08
Whirliegig
23-12-2007
oh I can smell the calories from here....
shazzyfizz
23-12-2007
Originally Posted by Whirliegig:
“oh I can smell the calories from here.... ”

Who's counting calories at this time of year - there's plenty of time for that in January - as for the christmas feast - banish the guilt and enjoy As for mince pies I normally prefer shortcrust pastry and cut out pretty shapes like stars or holly for the tops. If I do make puff pastry mince pies then I normally give the pastry an egg white wash and sprinkle granulated sugar on the top - really yummy
GoodBuddy
23-12-2007
Originally Posted by Whirliegig:
“oh I can smell the calories from here.... ”


For health reasons this should only be made once a year
Whirliegig
23-12-2007
Originally Posted by shazzyfizz:
“Who's counting calories at this time of year - there's plenty of time for that in January - as for the christmas feast - banish the guilt and enjoy”

Originally Posted by GoodBuddy:
“For health reasons this should only be made once a year”


notorious tyson
22-03-2013
Originally Posted by Whirliegig:
“ok, I've left it a bit late, but to those who make mince pies at Christmas

do you prefer to use shortcrust pastry, or puff pastry? (hey, maybe you go really wild and make both!)

making my pies today and wondered what people preferred.

”

I'm not really a big fan of mince pies, but if I have mince pies, I prefer the shortcrust pastry type of mince pies!
Elanor
22-03-2013
Five and a half years? Really?
fizzle90
22-03-2013
Originally Posted by notorious tyson:
“I'm not really a big fan of mince pies, but if I have mince pies, I prefer the shortcrust pastry type of mince pies! ”

You're boring now. Get a hobby or something, it's actually quite embarassing that you have nothing better to do.
Andy Birkenhead
23-03-2013
I like Jamie Olivers version of mince pies. I've made them for a few years now.
http://www.jamieoliver.com/recipe-pr...s%2Fmince-pies
Batfink
23-03-2013
Ummm mince pies. Well we are in Easter and they will be in the shops in about 6 months
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