Mince pies: Difference between revisions
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== Directions == | == Directions == | ||
# Equipment: rolling pin, pastry cutters - 7.5cm diameter and 6.5cm diameter, jam tart tray. | # Equipment: rolling pin, pastry cutters - 7.5cm diameter and 6.5cm diameter, 5ml spoon or teaspoon, jam tart tray. | ||
# Preheat the oven to 180° | # Preheat the oven to 180° | ||
# Roll out the French pastry to about 5mm in depth. | # Roll out the French pastry to about 5mm in depth. | ||
Revision as of 15:45, 21 December 2025
Other recipes | Dessert recipes
This hinges on the pastry you make. Instead of a plain sweet shortcrust, this is a "french pastry" with egg and butter instead of lard.
Mince pies
Ingredients
- ½ quantity of French pastry
- Sweet mincemeat
Directions
- Equipment: rolling pin, pastry cutters - 7.5cm diameter and 6.5cm diameter, 5ml spoon or teaspoon, jam tart tray.
- Preheat the oven to 180°
- Roll out the French pastry to about 5mm in depth.
- Cut six 7.5cm discs and 6.5cm discs.
- Place the six large discs into a greased pie dish.
- Spoon in 5ml of mincemeat for each pie.
- Place lid on top of each flan.
- Cook for 18 minutes in your preheated oven.
Serve with brandy butter and whipped cream.
