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Easiest Way to Prepare Tasty The Most Amazing Mince Pies Ever from Auntie Marion

Posted at November 2, 2019 14:37 by admin in Recipes Ideas

The Most Amazing Mince Pies Ever from Auntie Marion.

The Most Amazing Mince Pies Ever from Auntie Marion You can have The Most Amazing Mince Pies Ever from Auntie Marion using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of The Most Amazing Mince Pies Ever from Auntie Marion

  1. Prepare 8 oz of SF Flour.
  2. Prepare 2 tsp of Icing Sugar.
  3. It’s 2 pinch of Sea Salt.
  4. You need 2 oz of Butter.
  5. It’s 2 oz of Lard/Trex.
  6. Prepare 3 tbsp of Ice cold water.
  7. You need 2 can of Mincemeat.
  8. It’s 2 tbsp of Brandy.
  9. It’s 1 of Egg yolk beaten with two tsp of water.
  10. Prepare 1 of Egg yolk.
  11. It’s 2 tbsp of Castor sugar.

The Most Amazing Mince Pies Ever from Auntie Marion step by step

  1. Rub the flour, sugar, salt & both fats together in a large bowl. You can use a food processor if you prefer..
  2. Add the water in dribbles & bring the pastry together with a flat knife..
  3. With your hands, make the pastry into a ball and wrap it in cling film. Put it in the fridge for half an hour to chill. Set the oven to gas mark 5/190C/375F..
  4. Divide pastry into three quarters & a quater. Roll out the bigger piece of pastry & line a 12 hole bun tin (remember to grease & dust with icing sugar). Roll to the thickness of a coin..
  5. Put the mincemeat into a jar & stir in the brandy. Mix well, put half a tablespoon into each pie..
  6. Roll out the remaining pastry, to the same thickness. Mix the egg yolk with 2 teaspoons of water. Save the egg white..
  7. Brush the egg white round the edges of the pies and put on the pie lids, this will seal the pies..
  8. Brush the tops of the pies with the egg yolks & make a little slit in each one with a knife. Sprinkle eith Castor sugar & put in the oven..
  9. Bake for 20-25 minutes or until golden brown, take out of the oven & transfer to a wire rack. Sprinkle with icing sugar & enjoy!!!.

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