Mince Pies

This post is not about telling you how to make mince pies.  To be perfectly honest, as I may have mentioned before, I don’t rate my pastry-making skills and would not presume to pass on any tips, because you are probably all much better at it than me.

That is not to say that I don’t enjoy having a go.  What is more, there’s nothing like making mince pies for getting into the festive spirit and family and friends do appreciate homemade ones.  One of the reasons I’ve made a few in the last week is that I found a big jar of Waitrose mincemeat in my cupboard with a “best before” date of December 2016.  You see?  I don’t even make my own mincemeat!

For the pastry I use this excellent Xanthe Clay recipe.  Sometimes I make “closed” pies (see above) and sometimes I cut out pastry stars to place on top (see below).  I always brush with egg and sprinkle with caster sugar.  I fancy making some with an almond crumble topping one day.  I bought some like that at Bristol’s wonderful Hart’s Bakery yesterday and would love to try to emulate them.  But that’s for another day.

In the Aga

Mince pies bake very quickly in the Aga roasting oven.  Place your tray of pies on the grid shelf on the fourth rung of the oven.  They will be done in 15 minutes at the most.  The oven is hotter at the back and on the side nearest the centre, so I turn the tray round halfway through the cooking time.

 

Advertisements

One thought on “Mince Pies

  1. Pingback: Gigot Boulangère | Around the Aga

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s