Friday, 15 November 2013

Mince pie DIY!

Hello! School has been like a massive angry Hoover of Hate sucking up all my free-time, and turning me into a sleep deprived zombie  a bit tricky lately, so I haven't had much time to boogie post recently, also I have just discovered how to do this, so you can expect quite a few silly rad crossed out words. Rightie, so, mince pies are stupendously easy, and they are also fast, fun and festive! I am desperately trying to persuade all my friends that Christmas time HAS ARRIVED, and I think they'll believe me more with a pie inside them. To make these perfect pies, you will need:

  • 225g (8oz) flour
  • 1.25 ml (1/4 tsp) salt
  • 100g (40z) butter
  • Cold water - about a jug
1. Sift le flour and salt into a bowl.
2. Cut the butter into rough, fairly small chunks, and chuck into the bowl.
3. Then, using your fingertips, rub the butter in, until it all looks like fine breadcrumbs.
4. Add the water gradually to the mixture, and gently draw it all together, using your hands/a flut blunt knife/a spoon/all three!
5. When it's all together, turn out onto a lightly floured surface, and knead quickly until smooth and pliable - here's one I made earlier:


1. Roll out the pastry to your 'desired thickness', and once you've done that, grease a mince pie tin.
2. Use a little pastry cutter-out-erer to cut out your circles of joy! (I have a designated pastry cutter-out-erer, but if you don't use a selltape roll or a wine glass or something). For each pie, you should have a slightly bigger circle and a slightly smaller circle.
 3. Push the bigger circles into the lined tin thingies, so they fit snugly.
4. Spoon as much mincemeat as you want into each one.
5. Take the smaller circles and put it over the mincemeat as a little lid! Pinch the edges together, and make two pricks with a fork or sharp knife to allow the steam to escape.

6. Bake in the oven at 220 degrees (425F) mark 7 for 20 - 25 minutes until you decide they look so darn good you want stuff them all into your mouth in a big happy celebration of festive fun and deliciousness they're done, and then you can take them out and they should look like so: