Mince Pies

Ingredients 225g cold butter , diced 350g plain flour 100g golden caster sugar 280g mincemeat 1 small egg , beaten icing sugar , to dust

Method

1. To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2. Preheat the oven to 200C/gas 6/fan 180C.
   
3. Roll out the pastry and cut out large circles and line the cupcake tin. Make the lids by cutting smaller circles. Add 1 teaspoon of mincemeat to each pie base. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4. Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
5. The number of pies made will depend on the size that you make but this recipe should make approx 16 mince pies.
   

Made these with the mincemeat below and they are great and very quick and simple to make, and I still have loads of mincemeat left!! That aught to be goo as I don't think they are going to last very long!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Home Made Mincemeat

Ingredients 1 Bramley Apple 300g Raisins 300g Currants 250g shredded suet 250g muscavado sugar 85g mixed peel, chopped pinch of nutmeg pinch of mixed spice grated zest and juice of 1 lemon 100ml whisky (optional)

Method

1. Peel and grate the apple and set it aside. Mix all the other ingredients in the order that they appear, except the whisky (if using).
2. Stir through the apple, then add the whisky (if using) once all the other ingredients are combined.
3. Pack mincemeat into sterilized jars.
4. Seal, leave for 2 weeks before using to get the best flavour although can be used immediately. Will keep for 6 months.

Loved this mincemeat, I am not a liker of the whisky so I missed it out, I have added it in as I know it is more traditional that way. I also used it right away without waiting and it tastes fine!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

Cheese Twists

Ingredients 1 Sheet of Ready-Rolled Puff PAstry 200g mature cheddar cheese, grated milk to seal

Method

1. Unroll the pastry sheet and brush all over with milk.
2. Spread the cheese over half of the sheet allowing for a margin of about 1/2 inch at each edge.
3. Fold the pastry over to make a a parcel of cheese and press down to ensure it is sealed.
4. Using a sharp knife cut the parcels into strips about 1 inch wide.
5. Before placing each strip onto a greased baking sheet twist the strip ans press the ends onto the tray to ensure it keeps its shape.
6. Cook in the oven 180 oC for approxiamtely 30mins or until pastry is puffed, crispy and golden.
7. Remove and serve hot or cold.
   

I love these things and they are so easy to make but they make great finger food at a party and with Christmas just around the corner anything quick for the guests is a bonus!!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?