Yesterday I made my first batch of mini mince pies for ‘the season’. i
should of course make the fruit mince from scratch and certainly there
would be nothing difficult about it – but I do make my own lovely
shortcrust pastry. Stamped out two sizes of circles, after it had
rested for an hour or so in the fridge, pressing the larger circle
into the mini muffin moulds I use, then spooning in the mince and
popping on the little lids. Into the oven for about 40 minutes (I have
a very slow oven!) and meanwhile my kitchen beginning to smell that
sweet pastry smell which brings Christmas rushing back to me. These
are really just mouthfuls of mince pie but I love the fact they are
deep and the pastry is so lovely and buttery and that that, really, is
about as much mince pie as I ever want.
Categories
-
Recent Posts
Archives
- May 2015
- March 2015
- January 2015
- November 2014
- October 2014
- September 2014
- November 2013
- November 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
Buy the book