I loved having Rebecca write posts for my blog so much so I asked her to write a couple more Christmas-inspired posts for me.
You can check out Rebecca’s last post here: Ginger and Fudge Cupcakes
After writing my last post, Andrew asked if I would mind writing a Christmas post for his blog. As I enjoyed writing the last post so much I was delighted to have another opportunity. Christmas is by far my favourite time of year. Because of this, the decision as to what recipe to do has been exceedingly difficult.
Many of you may be aware that Paul Hollywood has been on a tour around the UK and I was lucky enough to have the opportunity to go and see him perform. I have to say he was wonderful. [I agree I went to see Paul as well and a picture of his show in my hometown is below]
The recipes are delicious and because of that I decided to use one. So here is a Mince Pie recipe as demonstrated by Paul Hollywood:
Ingredients
Pastry
250g plain flour
150g butter, softened
2 tbsp icing sugar, plus extra for sprinkling
30g ground almonds
1 medium free-range egg
Filling
A 410g jar of mincemeat
2 satsumas segmented
1 apple, finely diced
- Preheat the oven to 200°C.
- For the pastry, rub the flour, icing sugar and ground almonds into the butter.
- Add the egg and mix together until it just comes together as a dough. Do not over work the dough.
- Wrap the pastry in cling film and set aside to chill in the fridge for 3 hours
- To make the filling, turn the mincemeat out into a bowl, add the satsuma pieces and chopped apple.
- Roll out the pastry to a 2-3mm thickness. With a round pastry cutter, cut out 12 9.5cm discs.
- Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
- With the remaining pastry, cut out 12 stars and top the mince pies.
- Bake for 20 minutes, and then transfer to a wire rack to cool. Dust with icing sugar.
Andrew in the Kitchen 