How do you make James Martin mince pies?

Mince pies

  1. For the shortcrust pastry. 400g plain flour. 200g butter. Salt.
  2. For the filling. 1 x 450g mincemeat. 1 egg to egg wash.
  3. To serve. Clotted cream.
  4. Method. Preheat the oven to 160 °C/gas 3. Place the flour into a bowl and add the butter and salt.

Did mince pies used to be coffin shaped?

The pastry crust of a pie was called a coffin and was often made just from a mixture of flour and water and used mainly for decoration. Small pies were known as chewets and had pinched tops, giving them the look of small cabbages or chouettes.

When making mince pies do you grease the tin?

Pre-heat the oven to 200°C /400°F/gas mark 6. Grease a 12 hole baking try with oil or butter. Sprinkle a little flour on the work surface and roll out the pastry to about 3mm thick. Using 2 pastry cutters, cut out the top and bottoms of the pies using the larger cutter for the bottom and the next size one for the tops.

Is it best to freeze mince pies cooked or uncooked?

Yes, you can freeze mince pies. They can be frozen for around 3 months. You can freeze them either baked or uncooked but should always be served warm.

Are mince pies a British thing?

Britain. The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time.

Do they eat mince pies in America?

Mince pies may have disappeared from the American table, but England, the ancestral home of the mince pie, is still mince pie nation, especially at holiday time.

Did mincemeat ever have meat in it?

The reason mincemeat is called meat is because that’s exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

What do you brush mince pies with?

Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk.

How do I make sure my mince pies don’t stick?

If you are making small pies, you can rub some sunflower oil on greaseproof or baking paper, and fold it into the tin. Although the pie will stick to this paper, and you will have to tear it off after the cooking, you will at least prevent the mixture from sticking to the tin.

What sugar goes on top of mince pies?

Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Bake the mince pies for 20-25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve.