Well! I don’t often say it but Brenda has come up trumps with her fantastic mince pies. Like you, I know she’s a ghastly old curmudgeon but underneath that hideous exterior lies an ability to cook well when she makes the effort.
We are now in the run up to Christmas and time is short. The mincemeat is now made and the pastry (see previous post) is ready so it’s really a case of compilation.
Take about a quarter of the puff pastry (about 250g) and roll it out. Roll it pretty thin. We can’t bear thick pastry – it is the case but it’s not the filling too!
Take a greased muffin tin and place the pastry within each holder.
At this point Brenda had a brainwave and added a small ball of marzipan to each pie, placing it in the centre. The marzipan was left over from the christmas cake (recipe forthcoming!) and it’s a delicious addition. Place the mincemeat around the marzipan, and then add the pie topping. Apply some egg wash and then place it in the oven for 30 minutes at 180°c /350°f.
Serve with some lovely double cream with added lemon zest and grand marnier and frankly you will never want to eat a commercial mince pie again!
If you are thinking of leaving mince pies out for some gaudily dressed and rather overweight bearded old man who may want to pop down your chimney then may I suggest leaving a few of these mince pies under the christmas tree. Of course he will probably be unable to go back up your chimney as these mince pies are delicious so if you hear the front door slam in the middle of the night don’t be too surprised.