As promised, I’ll show you the minced pies that were made yesterday with the Gingered Tropical Mincemeat. As I was clearing out my old freezer, I came across a couple of packages that I’d long forgotten about. see also : Apricot Mincemeat Hearts and Swirls.
A packet of Shortcrust Pastry, a tub of crumble topping and a jar of mincemeat. Hmm. Now what do you think sprang into my mind?
The only thing you’ll need a recipe for is the crumble topping.
- 200g plain flour
- 200g butter
- 200g demerara sugar
Just whizz them all together in a food processor until you get the consistency of breadcrumbs and that’s you done.
Now, first of all, lightly butter a 12 hole patty pan. Roll out the pastry as thinly as possible and cut out 12 pastry rounds using a 3″ cutter
Once you’ve dona all 12 place a heaped teaspoonful of the mincemeat into the centre of the pastry shell.
Then top with 2 teaspoonfuls of the crumble mixture and put into the oven at 180C for 15 minutes for a fan oven or 200c for 15 minutes for a normal one. see also : Eggs Rancheros recipe
Allow to cool slightly in the pan for 5 minutes and then gently ease them out to continue cooling.
Best enjoyed slightly warmed with either a dollop of something, or a glass of something festive.
Oh yes, I mentioned puppies, didn’t I?
Tags: #Mincemeat recipe