Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Roll the pastry until it is about a 1/4 inch thick. Grease or line a deep baking tray or oven dish with baking paper or baking parchment before lining with pastry. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Dead simple with maximum results. Mix with your fingertips until it is a crumbly texture. Brush the edges of the pastry with water, then press the lids on top of the pies. Then add just enough cold water to mix to a dough that leaves the bowl clean. Roll out the pastry and cut out 24 circles. Preheat the oven to 220c/200fan, and grease and flour a 12 hole muffin tin with butter and flour. Shape into a ball and wrap in greaseproof paper. Method. Weigh out the butter while cubing to rough squares about 1cm (1/3) into a bowl and then return to the fridge. Roll out two thirds of the pastry to about 3mm and, using a 7cm cookie cutter, cut out as many discs . Remove the pan from . Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture. 1.5 cups (230g) plain flour Pinch salt; cups + 3 tbsp (100g) cold butter, diced 0.5 cups (200g) parmesan finely grated 3 tbsp cold water; How to Make Cheese Crust Pastry. STEP 2. Cut out 28 x 8cm rounds and 28 x 7cm stars using Asda Star Cutters. Steps: You can make this pastry by hand or in a food processor. Brush each pie with milk or egg wash and bake in the oven for 20-25 minutes until . Serve warm or cold, lightly dusted with icing sugar if you wish. Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar - this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake for 15 minutes at 200C/390F (180C fan). Carefully ease them into the holes, pressing them in gently. Keep 400g for the mince pies and store the rest in sterilised jars in a dark place for up to 3 years. Wrap dough in plastic wrap and refrigerate for 30 minutes. Sift flour into a bowl and rub in butter. TIP2: I am very happy to use frozen puff pastry, just try to get the all-butter one if possible. Sieve the flour into a mixing bowl. Preheat the oven to 200c fan | 220c | 390f or equivalent. ), and it beautifully complements the juicy, flavourful mincemeat filling. STEP 4. 1) Half fat to flour: what ever quantity you are making stick to this ratio. Use about a 9-10cm (circular or fluted circle) biscuit cutter to cut out the bases of your mince pies. Mince pies Ingredients For the shortcrust pastry * 200g plain flour * pinch of salt * 100g butter or margarine * 2-3 tablespoons of water For the mince pies * 540g mincemeat (the best quality you can get) * Orange zest from a large orange * 1 tablespoons of Brandy * Pinch of cinnamon * 50ml milk * 1 egg, beaten * 50g caster sugar * Vegetable oil or butter wrapper for greasing tin For the . Bake in the preheated oven for 12 . Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. 2) Cold hands, cold kitchen, ice cold water. Add the butter chunks and cream cheese and pulse until combined. Preheat your oven to 110C/Fan 100C and loosely cover the bowl with foil. Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency. Add the water and egg yolk and knead . Cream the butter and sugar in a large mixing bowl. Sprinkle over a little extra flour and gently rub it in if the surface of the pastry is at all tacky/wet to the touch. It calls for just four ingredientsflour, fat, salt, and waterand the ratio of flour to fat is usually 4-to-1. Cut a steam hole in each lid and gently press to seal all round. Leave to cool and firm up in the tins for 5 minutes then transfer to a wire rack. Cool completely before storing for 3-4 days or freezing. 3. Gather the leftover dough, roll out and cut out more shapes. To cook, simply drop the frozen mince pies back into the bun tins and bake at 190C, fan 170C, gas 5 for 20-25 minutes until golden, from frozen. 2. 400g plain flour. . Cheat's mince pies. Spread the mincemeat over the pastry base. Place a 30cm piece of cling film onto your worktop and dust well with gluten free flour. Add the flour to a bowl with the cold and cubed unsalted butter into the bowl, and rub the mixture together with your fingertips until it resembles breadcrumbs. Unroll the pastry and using a 7.5cm/3 cutter cut out 12 discs and line the base of the tin. Diet: this recipe is nut-free, check out my gluten-free option in the variations section. Remove from the oven and allow to stand for a few minutes before serving. With a 9-10cm round cutter, cut out pastry discs and place into a mince pie tin. Add the eggs and almond extract and beat well. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes. Cool. Ease: quick to make and is best made ahead of time.

Allow to cool for a few minutes in the tins before transferring to a cooling rack. Flour it lightly. To make the pastry, mix the flour, sugar, and salt in a large bowl. Leave pies to cool in tin for a few min to set pastry, then carefully transfer to wire rack to cool. Give one final good stir through. Preheat the oven to 190C/gas mark 5. Method. Place in the oven and bake for about 15 minutes, until light golden on top. Gary Waite @cook_20376404. These little bite-size pies are made in a yorkshire pudding tray, so quite shallow. Have ready a 12 hole tart tin and take the pastry out of the packaging 10-15 minutes before you are ready to use it. Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough. Line the holes of the cake tin with the larger pastry rounds. Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm star cutter. Preheat the oven to 180C/350F/gas 4, and lightly grease a shallow cupcake tray with butter. Spoon the mixture into the mince pie tins. 16.to make pie crust, first combine flour, salt, and shortening. One bite of a home-made shortcrust pastry mince pie and you'll never want to buy them again.Ingredients:170g plain flour100g cold unsalted butter1 tbsp caste. Method. Make a hole in the middle of the mixture and add water. Heat the oven to 220C/fan 200C/gas 7. Spoon the mincemeat into the pies. Spoon about 1.5 tsp of mincemeat filling into each hole, filling them safely below the top of the pastry case. Note: If you want sweet shortcrust pastry mix in 4 - 5 tablespoons of caster sugar (fine sugar) or icing sugar (powdered sugar) to the flour. Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar. Cut out 12 smaller discs with a fluted cutter for the lids and set aside.

Unfortunately all flours have different absorbtion rates so may require different amounts of liquid. Place the pies back in the refrigerator for about 20 minutes. Use pastry for tarts, pastries, quiches, or other savory goodies. ; Quantity: this recipe is enough to line a 25cm (10 inch) maximum, flan tin or eight 10cm (4 inch) tartlet tins. The shortcrust pastry rules. Bake the pies for 18/20 minutes, until the pastry is a golden brown. Step 2. Mix flour and salt together in a large bowl. 1. Re-roll the rest of the pastry to 2mm thick for the lid. If you use the technique below for the puff pastry pies, it's a great little knack and less fiddly. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Rub the fats into the flour/sugar/orange zest mixture until it resembles coarse breadcrumbs. Stir in the suet, sugar, lemon juice, gingerbread spice and the brandy. Place the flat of your hands lightly on each end of the pin and begin to roll the dough . Sift the flour and salt into a dish or food processor. Put aside. Preheat the oven to 180C (fan). Cheese Shortcrust Pastry Ingredients. Top tips for making mince pies with ready made pastry. Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor. 1 x 450g mincemeat Roll out a section of your Shortcrust Pastry and the sheet of frozen. Make up the topping by rubbing the butter into the flour until you have fine breadcrumbs then add the cinnamon, allspice, chopped pecans and brown sugar. Depending on your taste, I usually go for 50% white flour and 50% wholemeal flour for an extra wholesome taste and better for your insides! Place the flour and salt into a large mixing bowl and combine. Mince Pies. Dust with icing sugar to serve. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg. To make the mince pies: Preheat oven to 180C/ 350F. Serve warm or at room temperature . Cakes and baking. Preheat oven to 200C (180C for fan assisted ovens . Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Mix the mincemeat with the apple, ginger and orange zest and add the ginger wine if you're using it. 3. Then place the rested dough on a lightly floured surface and use a rolling pin that is absolutely straight. Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Turn dough onto a floured work surface and cut into 4 portions. Roll the remaining pastry out on a floured surface and stamp out 12 circles the same size as the tin tops with a glass or cutter, then stamp out a shape . Some use all butter but for a lovely short texture half butter half good quality lard is unbeatable. To make the filling, warm the syrup in a saucepan with the dried fruit, mixed spice and butter, then stir in the amaretti or cake crumbs. Add water and mix just until incorporated, using your hands to bring dough together. 1 x 500g (18oz) block frozen shortcrust pastry, thawed; 350g (12 oz) mincemeat; . Unroll the pastry sheet on to a lightly floured work surface. These gluten free mince pies are the perfect Christmas treat - easy to make and incredibly delicious. Jamie shows you the perfect recipe for making shortcrust pastry at home. For the shortcrust pastry. STEP 4. Cut butter into the flour mixture until it is the consistency of breadcrumbs. Preheat oven to 190C (170C fan) mark 5. Pat and gently work together to form a ball of dough. STEP 3. Squeeze the juice from the orange and add 3 tablespoons of orange juice to the rubbed . Add egg yolk and enough water to make ingredients cling together. . SAVOURY SHORTCRUST PASTRY INGREDIENTS. Pastry. Lightly flour your work surface and roll out the pastry until about 2-3mm thickness. Use the rounds to line the holes of two 12-hole tins, easing them to fit in snugly. Or unroll a sheet of ready rolled pastry. How do you cook puff pastry with venison mince? Optionally, dust with powdered low-carb sweetener. Preheat the oven to 200C/400F/Gas 6. When you're ready to make your mince pies (or any other pie that you are making) roll out the pastry to 3mm (1/8) thick. For mince pies, fill each hole with a heaped teaspoon of mincemeat from a 822g jar. Cut the sheet into half lengthways with a sharp knife. Preheat oven to 180C / 350F.

Place the beaten egg into a measuring jug, add enough milk to make 1 cup (250 ml). Great for: sweet tarts, small pies (Christmas mince pies) or sable biscuits. Brush the lattice with beaten egg and bake for 40 - 50 minutes or until the lattice is golden brown. Keeps the butter hard and a bigger change of temperature in the oven which is what makes it . To make the mincemeat mix together the dried and candied fruit, orange and lemon zest, apple and almonds.

Do not . Sift 170g plain flour and a pinch of salt into a bowl. If using your hands, use a knife to lightly cut the butter into the pastry, then use your fingertips to . Moderate | 25 Mins | 6 Pie Pops. Use a rolling pin to roll the pastry out to the thickness of a pound coin (3mm). Water if needed. Roll 320g Shortcrust Pastry out on a floured surface to about 0.25 inch thickness. Chef's larder shortcrust pastry mix 3.5kg x 4 cases. Bake for 20-25 minutes until golden. Chill in the freezer for 20 minutes. Brush the pies with beaten egg, then sprinkle with demerara sugar and bake for 25-30 minutes until golden. Easy | 30 Mins | 12 Servings. Rolling to a round. Cover the pastry and leave to rest in the fridge for t least an hour. . Preheat your oven to 210C/200C Fan/410F. For the filling. Wet the edge of the pastry and top with another pastry circle. Press dough into a ball and knead gently on a floured surface until smooth. Taste and texture: light, buttery, crispy sweet crust. Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding . Add the egg and process for 5 seconds. Preheat the oven to 220C (200C fan, gas 7) and lightly grease two 12-cup mince-pie trays. Lightly dust the work surface with flour, then roll out the pastry to approx 1 coin thickness. You can even add some cheese for an extra kick of . . When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water. Bake at 180C for 20-25 minutes, until the pastry is golden brown. Re-roll the trimmings, if necessary. Mince pies. Prepare the mincemeat: melt the butter, mix together all the other ingredients, then add the melted butter and stir in. Visit Jus-Rol to browse our ready made pastry recipes now. . Or unroll a sheet of ready rolled pastry. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until . 1. My pan fits perfectly inside a 13x9x1-inch quarter-sheet pan. STEP 5. Serve slightly warm or at room temperature with a dusting of powdered sugar. Pinch together to seal. Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Brush gently with some milk (plant/nut milk) and using sharp knife make two tiny vents on the top of each pie. In a mixing bowl or KitchenAid, place the flour, butter, cheese, and salt and rub together with your fingertips until it resembles crumbs or, mix in the KitchenAid on speed 2 for a . Using the 2nd egg and a splash of milk make up some egg wash and brush the top of each pie. Is shortcrust pastry good for pies? Mix the . Cooked Pastry Lasts - Although shortcrust pastry dough is only good in the freezer for around a month, cooked shortcrust pastry can be frozen for anywhere between 3-6 months. You should get about 24 discs out of the pastry, depending on thickness and the size of cutter you used. Bake at 190C (170C fan) mark 5 for 18-20min until golden. Mix or knead to a soft dough, form a ball, wrap it in cling film and chill for at least half an hour. Chill for at least 20 minutes. 4. Shortcrust Pastry Sausage Rolls . Heat the oven to 190C/170C fan/gas 5. Add 1 large egg and pulse to combine again. And you couldn't possibly guess that they're gluten free! 7. 1. Beat the egg yolks with the iced water and pour in. Bake in the oven for 3 hours. Add some flour to the mixture and remove it from the mixing bowl in one piece. You don't have to use lard. Mince Pie Pops. Spread the mixture on a baking tray and bake for two hours stirring every so often. Therefore, if you want to freeze your pastry for a longer period of time, consider completing your recipe and cooking it in advance. In the meantime, Preheat the oven to 200C/180C fan/400F/Gas mark 6. Lamb shank pie with . Store at room temperature for 3 days, in the fridge for a week or in the freezer for up to 6 months. Recipe: Preheat oven to 180C/350F/Gas 4. Brush . Stamp out 12 plain or fluted rounds using a 7.5cm cutter (see GH Tip . Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks. Carefully lift it over your baking dish and gently press it in. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as . Use a 3.5 inch and a 3 inch cutters and cut out 12 of each size. Pre-heat the oven to 190C/170C Fan/Gas 5. Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Heat the oven to 200C/180C fan/gas 6. STEP 1. Pop the chilled shortcrust pastry dough on top of the cling film, then greaseproof paper on top of the dough. Add a fresh fruit tang to your mince pies by stirring in some freshly grated apple, orange or lemon zest, or a handful of halved cranberries.

Dust with icing sugar before serving. Add 125g caster sugar and 1 large beaten egg, and mix together. Fill each pastry case with a generous spoonful of Christmas fruit mince. Flour your work surface and place the dough on top. Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts. Add as much water as necessary and gently press into a large ball and then chill in the fridge for about 30 minutes. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Discover our range of Shortcrust Pastry recipe ideas, from a Bakewell Tart to Cornish Pasties! 2. Place a teaspoon of mincemeat into each pastry case. STEP 3. Cut out large rounds to fit inside your 12 hole pie tray and smaller ones for the lids. Put approx 1 heaped teaspoon of mince meat in the centre of each pastry case and cover these with the remaining pastry rounds pressing gently on the edges to seal. Remove the butter from the fridge, 30 mins . Serves: 24. Remove from the oven and let the pies cool down. For Puff Pastry Sausage Rolls it gets more complicated too make - because you need too form a blanket sheet of butter between Baking Parchment Paper and Kitchen Foil wrapped on the outside - may need too freeze it . Instructions For Sweet Shortcrust (Pie) Pastry Dough. Preheat the oven to 200C gas 6. Heat the oven to its lowest setting. Remove from the oven and set aside for 20 minutes to allow the pastry to firm up. Remove mince pies from the baking tray with a round ended knife, twisting to loosen if necessary, and put on a wire rack. Stand Mixer Shortcrust Pastry Uk - The only difference is use all butter (250g worth) instead of the lard, and sprinkle in the caster sugar (50g) after the butter has been rubbed in to . Make a little cut in the top of each to let out steam. Ingredients. 3. Cut the butter into small pieces and add to the flour. 2 eggs. Stir well then cool completely before adding the Cointreau. Trim the excess pastry off with a sharp knife. 8. Once the pastry has chilled remove from the fridge and roll out the pastry on a lightly floured surface. The gluten free shortcrust pastry is buttery and perfectly melt-in-your-mouth crumbly (without being too crumbly! Once cooked, leave to cool in the tin for about . Salt. Method. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Dust your work surface with flour and roll out the pastry to approx 2mm thick with a rolling pin. Roll it to about 3mm thick. Add the butter and lard / white vegetable fat cut into small pieces and the zest of the orange and sugar to the flour. Roll 320g Puff Pastry out on a floured surface to about inch thickness. Mini Star Topped Mince Pies. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Chill until needed. Roll the dough between two sheets of greaseproof paper until 3 - 4 mm thick. I use these two flours for a quiche base. 200g butter. 4 Preheat oven to 200C/400F/Gas6. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Bake until pastry is golden brown, about 20 minutes. Stir with a wooden spoon until the mixture is sticky. Line a muffin tin with 12 of the circles and fill with mince filling. Method. Preparation steps. Place mince pie tin in a rimmed baking sheet. Preheat the oven to 200c fan | 180c | 390c or equivalent. I Made It. (I always recommend cubing butter small for any recipe, but in this case, it's to make working the butter into the flour easily. Cut the butter into cubes and add to the bowl or food processor. Hope you like the recipes.. Shortcrust Mince Pies. Lightly dust the pin with flour and rest it on the centre of the dough. ; Remove pie weights using paper overhang. 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Nigella has a detailed shortcrust pastry recipe and method in How To Eat (p41) which has proved over time to be very reliable, or you could try the sweet shortcrust pastry from Nigella's Star Topped Mince Pies. Method. Directions.