Recipe: Perfect The Most Amazing Mince Pies Ever from Auntie Marion

The Most Amazing Mince Pies Ever from Auntie Marion. Barbara and I were invited to a 'Mince Pies at Marion's' drop in yesterday, so we went along as we had some cat food and bedding to go there too. For anyone who hasn't 'met' Marion here on PoC before, she is the voluntary co-ordinator for our local Wear Valley & Darlington Cats Protection branch. · A game pie always makes a spectacular centrepiece and this handsome example is amazingly straightforward to make - especially if you buy mixed game meat ready-prepared from a good butcher. Mince pies with homemade mincemeat and pastry.

Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Early mince pies were much bigger than modern treats - and had a sweet and savoury meat-based filling (Credit: Alamy). Line your mince pie tins with the pastry (greased with trex), we used a pallett knife and place a spoonful of mince in each, place on pastry tops and We've already gone through dozens of mince pies in our house so far this year. The Most Amazing Mince Pies Ever from Auntie Marion most diverse and own mind flavor that unique. Several kinds of The Most Amazing Mince Pies Ever from Auntie Marion recipes are also enough simple to process and do not take long. Even though not everybody likes The Most Amazing Mince Pies Ever from Auntie Marion food, now few people are got attached and like the sundry The Most Amazing Mince Pies Ever from Auntie Marion foods available. This could be visible than the number of restaurants that prepare The Most Amazing Mince Pies Ever from Auntie Marion as one of the dishes. You can have The Most Amazing Mince Pies Ever from Auntie Marion using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of The Most Amazing Mince Pies Ever from Auntie Marion

1. It's 8 oz of SF Flour.
2. You need 2 tsp of Icing Sugar.
3. Prepare 2 pinch of Sea Salt.
4. You need 2 oz of Butter.
5. Prepare 2 oz of Lard/Trex.
6. You need 3 tbsp of Ice cold water.
7. You need 2 can of Mincemeat.
8. You need 2 tbsp of Brandy.
9. It's 1 of Egg yolk beaten with two tsp of water.
10. It's 1 of Egg yolk.
11. It's 2 tbsp of Castor sugar.

Do you need individual tins like you get in the ready made packets? Mince Pies have been a staple in many UK households for centuries, especially during the holidays. Mince pies are that one holiday pastry you've heard of but have never truly understood what is exactly being stuffed in a buttery flaky crust. The easiest mince pies you'll ever make, Good Food's cookery team has created fabulous festive Christmas treats that take just minutes to prepare.

The Most Amazing Mince Pies Ever from Auntie Marion instructions

1. Rub the flour, sugar, salt & both fats together in a large bowl. You can use a food processor if you prefer..
2. Add the water in dribbles & bring the pastry together with a flat knife..
3. With your hands, make the pastry into a ball and wrap it in cling film. Put it in the fridge for half an hour to chill. Set the oven to gas mark 5/190C/375F..
4. Divide pastry into three quarters & a quater. Roll out the bigger piece of pastry & line a 12 hole bun tin (remember to grease & dust with icing sugar). Roll to the thickness of a coin..
5. Put the mincemeat into a jar & stir in the brandy. Mix well, put half a tablespoon into each pie..
6. Roll out the remaining pastry, to the same thickness. Mix the egg yolk with 2 teaspoons of water. Save the egg white..
7. Brush the egg white round the edges of the pies and put on the pie lids, this will seal the pies..
8. Brush the tops of the pies with the egg yolks & make a little slit in each one with a knife. Sprinkle eith Castor sugar & put in the oven..
9. Bake for 20-25 minutes or until golden brown, take out of the oven & transfer to a wire rack. Sprinkle with icing sugar & enjoy!!!.

The mince pies are perfectly preserved but more than a little past their use by date. These sweet traditional mince pies taste amazing when served with fresh custard. You simply make and fill, but don't cook, the pies and then bake them from frozen, giving them an extra five minutes in the oven. Simply wrap the tins in clingfilm and freeze until you're ready to cook them. Many of the pies stocked on this year's shelves fulfil this role to the letter; some even surprise with delicious add-ons like frangipane, florentine toppings and, er, a Percy Pig.

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