Eddingtons Traditional Mince Pie Pan,Grey

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It’s a tradition with my daughter in Australia that I send her , husband and dog presents wrapped and adorned with an unusual decoration - these lovely little smiley felt mince pies fit that perfectly!

Over-fill your pies and you'll end up with mincemeat that leaks over the top of the pastry and turns into hard, burned bits on your pie tin. 8. Brush each top with a little milk Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. This is known as leaving your pastry to rest. You do it to try and minimise the pastry in your baking tins from shrinking once you cook it. You can simply leave it in the bowl and pop it into the fridge. 5. Lightly flour table top and roll pastry out on itA food writer friend suggested putting a slice of the best cheddar on top. It's like apple pie and cheese… so good. But another is with double cream whisked into soft peaks with brandy, a little sugar and vanilla. If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge as above.

But some bakers now also use puff pastry for their pies. The main difference is the fat content (puff pastry has more fat) and how simple it is to prepare. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. That's why many at-home cooks tend to buy shop-bought puff pastry rather than making their own. Make sure your hands are nice and cold when you're rubbing in the fat with the flour by running very cold water over the pulse points in your wrists. 3. Add icy cold water You want to get your pastry thin enough to cut out the 24 shapes you are going to need. Try and roll the pastry big enough so you can cut as many of the shapes for your mince pies out in one sitting. If you run out you'll have to screw the remaining pastry up into a ball and re-roll it. But any re-rolling isn't great for your pastry's health, so try and avoid it. 6. Cut out 12 circles These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.)Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust!) and gradually increase the speed to fastest and mix for five minutes, until the mixture lightens in colour and texture. While you’re baking your pies do keep an eye on them. There are plenty of oven variables that can affect how your food is cooked. Through our rigorous oven lab tests we found that some models don’t evenly spread heat as you’d hope, causing uneven browning. If so, try rotating the baking tray a couple times while cooking.

Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic sealable box to chill for about 20–30 minutes (this prevents pastry shrinkage later on).The queen of baking, Mary Berry, likes to add cranberry to her recipe. Not too out of the ordinary but it will really make a difference. Adding a dollop of cranberry jam underneath the mincemeat gives your pies ‘a seasonal bite’.

Add the water splash by splash until you get dough. The amount of water needed will depend on the type of flour and fat used, so just add a little each time. You can stir it with a spatula to start with, but as it gets wetter you'll want to get your hands in to gather the ball of pastry together. Nuts - Depending on what your tastes are, adding almonds, Brazil nuts and hazelnuts will all work with your mincemeat. If you’re a real nut lover then why not add all three?With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. To make sure everyone can enjoy their best version of a mince pie we have also tested the shop-bought gluten-free mince pies on offer in the supermarkets. Our food experts have informed us that they have improved since previous years. So, if you still don’t want to get your bake on, then take a look our gluten-free mince pie Best Buys. How to get the best from your mince pies Dan Lepard, award-winning baker and Which? expert Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. The early mince pie was also known as a mutton pie or a Christmas pie and was filled with meat, such as lamb, beef and game, rather than the dried fruit mix they are today. The pies were bigger and oval shaped then and came about as a way of preserving the meat.