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$355.00

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Mince Pies

Mince Pies

INGREDIENTS



  • 200g sultanas

  • 200g raisins

  • 200g currants

  • Grated zest  of 1 lemon, plus the juice of ½ lemon

  • 85 g chopped mix peel

  • 1 drop of orange oil

  • 1 drop of bergamot oil

  • 100ml of fresh pressed orange juice

  • 300 g of chopped up butter (small squares)

  • ½ small nutmeg grated

  • Pastry To be made on the day

  • 375 g plain flour

  • 250g softened butter

  • 125 g castor sugar

  • 1 medium free-range organic egg


This recipe is great to make with your children. Prep the ingredients, scales, bowls , plates etc. have everything ready on the table.


METHOD



  1. Wash hands.

  2. Weigh out all the ingredients. Mix all the dried fruit together, add in the lemon zest, nutmeg. Add in the butter working it through with your hands. Add the lemon juice, orange juice and pure perfumed oils. Stir and keep stirring. Bits of the butter may still show but don’t worry, you will be stirring the mixture once a day until you want to start your baking

  3. I usually give it a good 2-3 weeks.

  4. Cover the bowl with  cling film, rest it in your kitchen cupboard. Take out every morning and give it a good stir.


Sweet Pastry


METHOD



  1. Preheat the oven to 200C/400F/Gas 6

  2. Rub the flour, butter, sugar and egg together with a splash of cold water until it comes together as dough, don’t over work it. Wrap in cling film and put it in the fridge for 20 minutes.

  3. Roll out the pastry to a 3 mm thickness. Use a 6 cm pastry cutter for petite mince pies. Press the pastry into the tray cups. Fill with our lovely rich homemade mincemeat. For the top, use a star pastry cutter to fit nicely on top. Gently press the pastry together. Sprinkle with castor sugar. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar.


I put my mince pies on cake stands around the kitchen and drawing room, accompanied with bowls of chocolates, huge baskets of clementine’s and walnuts


Lots of flowers, candles and festive food, Wishing you a very merry festive Gourmande Jayne season.


Jingle bells!


Linda Jayne




 

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