Saturday, December 22, 2007
Best Mince Pies Ever
I made these from memory today, but then realized that I didn’t really know how to type it up, so I pulled this from Jamie Oliver’s web site. It was in the blog section from another person who was typing it from memory. Looks like what I did though.
"OK, this is purely from memory.
Ingredients 1 block shop bought puff pastry
1 packet bought filo pastry
1 jar good fruit mincemeat
handful of roast chestnuts
handful of dried cranberries
1 block of butter
Icing sugar to decorate
No black pepper (if you saw the programme, you know why)
Roll out puff pastry to about the size ogf a teatowel. Spread mincemeat all over. Chop chestnuts and scatter over. Scatter on dried cranberries. Roll pastry from long edge into a tight sausage. Cut sausage into rounds about 3/4" thick. Take a 12 hole tart or bun tin. Lay out enough filo pastry to cover the same area as the bun tin, brushing with melted butter. Lay on a second layer, overlapping joints, and again brushing with butter. Pick up the double sheet you have made, and lay it over bun tin. Take the pastry that was at the end of your "puff pastry roll" and use it to push filo sheet down into bun tin holes. Place one slice from the puff pastry roll in each bun tin hole. Scatter with a little mor icing sugar. Bake in a pre-heated oven, 180C, 360F gas 5 for about 20 mins or until golden brown, risen and crisp. Remove from oven, allow to cool slightly, Put cooling tray on top and invert - remove bun tin. Put another cooling tray on top, and turn back over. Scatter more icing sugar on top, and break off individual mince pies. Serve warm - with a dollop of creme fraiche if you like. "
I had to blog these right away. I never liked mince pies, I try one every year, but I never like them any better then I did the year before, but I LOVE these. I think it’s because the mince is more spread out. I really can’t take a whole big blob of mince all at once, but this was still heavily mince-ish, without being too much for me.
Also the combination of the two types of pastry is a great effect. The soft squishyness of the puff pastry and the crispiness of the filo work really well together, and I’m not sure if it’s supposed to happen, but mine caramelized lightly on the bottoms. Bonus.
These are just so good. Make these. Make them right away, especially if you are not a mince pie fan.
He also made a topping for them, it was crème fraiche, sweetened with some vanilla sugar, a bit of zest from a Satsuma, and then some brandy, set on fire, then added to the crème fraiche mixture.
I had to try this, it was too cool. I have never made anything on fire before, that was a lot of fun. Just as a little note, the way you put it out is by putting the lid back on the pot. I hadn’t thought it through, and panicked a bit when I realized that I didn’t know how to put it out. Everything turned out fine though, and the sauce was beautiful.
Normally I would type this up when I got the chance, but I had to put it on right away, in case anybody wants the super best ever mince pies this Christmas.
The boys loved them too. My older son took one bite, and had this to say...