Eddingtons Traditional Mince Pie Pan,Grey

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While you’re baking your pies do keep an eye on them. There are plenty of oven variables that can affect how your food is cooked. Through our rigorous oven lab tests we found that some models don’t evenly spread heat as you’d hope, causing uneven browning. If so, try rotating the baking tray a couple times while cooking. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. To make sure everyone can enjoy their best version of a mince pie we have also tested the shop-bought gluten-free mince pies on offer in the supermarkets. Our food experts have informed us that they have improved since previous years. So, if you still don’t want to get your bake on, then take a look our gluten-free mince pie Best Buys. How to get the best from your mince pies Dan Lepard, award-winning baker and Which? expert Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night... Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Then add two to three tablespoons of rum, whisky or cognac.

We talked to our food editors to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie filling Bake at 180C/fan oven 170C/gas mark 4 for 30-40 minutes, cool slightly and serve with a dusting of icing sugar, or with rum butter and vanilla ice cream.The early mince pie was also known as a mutton pie or a Christmas pie and was filled with meat, such as lamb, beef and game, rather than the dried fruit mix they are today. The pies were bigger and oval shaped then and came about as a way of preserving the meat. Using a large pastry cutter make 12 circles and then 12 stars using a small pastry cutter. 7. Place the 12 large pastry circles into the bun tin

If you’re a mince pie novice then you’ve come to the right place. Our food editor has opened up her recipe book and given you access to the simplest step-by-step guide there is. Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust!) and gradually increase the speed to fastest and mix for five minutes, until the mixture lightens in colour and texture. Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince pies This is known as leaving your pastry to rest. You do it to try and minimise the pastry in your baking tins from shrinking once you cook it. You can simply leave it in the bowl and pop it into the fridge. 5. Lightly flour table top and roll pastry out on it A food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla.Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

If you don’t fancy making your own. Our experts have taste tested premium mince pies and there was one clear winner. Discover which supermarket made this year's best mince pies. Easy mince pies with pastry that will impress To make the pastry, place the flour and salt in a food processor and add the butter. Using the pulse function, whizz until it resembles coarse breadcrumbs. Add the icing sugar and pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.And once you’ve mastered those, keep reading. We have some fancier alternative mince pie recipes for you too. Top with frangipane, smooth and sprinkle with flaked almonds and then a tablespoon of castor sugar.

Place the 12 large pastry circles into the bun tin. Add a teaspoon of mincemeat to each bottom. Then place one of the stars on top of each. Nuts - Depending on what your tastes are, adding almonds, Brazil nuts and hazelnuts will all work with your mincemeat. If you’re a real nut lover then why not add all three? Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top. Using classic ‘mincemeat’, which consists of fruit and spices and then encased with a buttery shortcrust pastry, these treats are sure to not go to waste.

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2-3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.