Mince Pies – Journey From A Polish Kitchen

Mince Pies with Apple Mincemeat

I make these with the pastry that I learnt from my mother – a variation on kruche & półkruche, pastry (a richer shortcrust pastry). Using the proportion of 2 parts flour to 1 part butter.

Rather than the classic mincemeat – these were made with Apple mincemeat, which is lighter and more tart.

Ingredients – Pastry

1500g plain flour
75g butter
1-2 tablespoons of icing sugar (optional)
1 egg yolk
Juice of 1 lemon (and maybe 1 tablespoon of cold water)
*
Glaze
Lightly beaten egg white
Caster sugar

Method for pastry

Rub the butter into the flour to make “breadcrumbs”.
Mix in the icing sugar.
First with a knife and then with your fingertips mix in the yolk & lemon juice (and maybe a tablespoon of cold water.)
You are aiming to get a dough which is not wet.
Rest for about 20 minutes.
Pre-heat the oven to GM6 – 200°C
You need to grease the tins well in order to get the pies out successfully.
2 sizes of cutters are needed – 1 – 7cm diameter, plain, for the base, 1 – 6cm diameter, crinkle edge for the top.

My tins are anodised aluminium and have a gentle rounded shape, this I think make for the perfect balance between the pastry and the filling.
I put “tops” on my mince pies – but not fully covered ones.
*
The tops are brushed with beaten egg white and sprinkled with caster sugar.
Cut out the bases and place them in the tins.
*
Place around a tablespoonful of apple mincemeat on the pastry.
Place the smaller tops on.
Lightly beat the egg white and brush this on the tops
Sprinkle caster sugar over the egg white.
Bake for around 15 minutes – keeping an eye on them – so they do not burn.
Leave to cool slightly in the tins & carefully remove them onto a rack to fully cool.

Classic Mince Pies with Cranberry Mincemeat

I think of these as very British – but we all love them and they have become part of our Christmas Day celebrations.
I make these with the pastry that I learnt from my mother – a variation on kruche & półkruche, pastry (a richer shortcrust pastry). Using the proportion of 2 parts flour to 1 part butter.
Rather than the classic mincemeat – these were made with Cranberry mincemeat – which is lighter and more tart.

Ingredients – Pastry

200g plain flour
100g butter
1-2 tablespoons of icing sugar
1 egg yolk
Juice of 1 lemon (and maybe 1 tablespoon of cold water)
*
Glaze
Lightly beaten egg white
Caster sugar

Method for pastry

Rub the butter into the flour to make “breadcrumbs”.
Mix in the icing sugar.
First with a knife and then with your fingertips mix in the yolk & lemon juice (and maybe a tablespoon of cold water.)
You are aiming to get a dough which is not wet.
Rest for about 30 minutes in a cool place.
*
Pre-heat the oven to GM6 – 200°C
You need to grease the tins well in order to get the pies out successfully.
2 sizes of cutters are needed – 1 – 7cm diameter, plain, for the base, 1 – 6cm diameter, crinkle edge for the top.

METHOD – Pies

My tins are anodised aluminium and have a gentle rounded shape, this I think make for the perfect balance between the pastry and the filling.
I put “tops” on my mince pies – but not fully covered ones.
*
The tops are brushed with beaten egg white and sprinkled with caster sugar.
Cut out the bases and place them in the tins.
*
Place around a tablespoonful of mincemeat on the pastry.
Place the smaller tops on.
Lightly beat the egg white and brush this on the tops
Sprinkle caster sugar over the egg white.
Bake for around 15 minutes – keeping an eye on them – so they do not burn.
Leave to cool slightly in the tins & carefully remove them onto a rack to fully cool.

Mincemeat – Squares

Fruit mincemeat pies I think of these as very British – but we all love them and they have become part of our Christmas Day and New Year celebrations.
I use my mother’s recipe for the pastry – kruche ciasto – shortcrust pastry.
I like the size and proportions of little mince pies, which seem to just jump of the plate into my hand!
However they are time consuming to make so I have come up with this easier version, which I make after the holidays.
Poles would say the mincemeat is a version of bakalie and this recipe is a placek – flat cake.

Mincemeat

I always make my own mincemeat using the recipe in Delia Smith’s Christmas cookery book but without the chopped almonds (I do not like the crunch of the nuts).

When using the mincemeat I add a little extra brandy or sherry and stir it in.

Ingredients – Pastry

225g plain flour
110g butter
1 tablespoon of granulated sugar
2 egg yolks
5 tablespoons of water
*
1 tablespoon of caster sugar to sprinkle

Method – Pastry

Rub the butter into the flour to make “breadcrumbs”.
Mix in the granulated sugar.
First with a knife and then with your fingertips mix in the yolks and some of the water – until it comes together.
You are aiming to get a dough which is not wet.
Chill the pastry for around 30 minutes.
Pre-heat the oven to GM 5 – 190°C.
Grease and line a shallow tray 21cm x 26cm.
Divide the pastry into two.
Roll out one piece to line the bottom of the tin.
Spread the mincemeat evenly over the pastry – not quite to the edges.
Roll the second piece of pastry out and use to cover the filling.
Press the edges down to seal.
Bake for around 30 minutes until golden.
Remove from the oven and sprinkle with the caster sugar.
Leave to cool in the tin.
Cut into squares when cold.

Tea plates by Queen Anne – unknown pattern name

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I think of these as very British – but we all love them and they have become part of our Christmas Day celebrations. Originally the pies were made with meat and this idea of meat and spices came from the Middle East and it is thought to have been the brought back by the Crusaders.

I make these with the pastry that I learnt from my mother – a variation on kruche & półkruche, pastry (a richer shortcrust pastry). Using the proportion of 2 parts flour to 1 part butter.

Ingredients

Pastry

200g plain flour

100g butter or block margarine

1-2 tablespoons of icing sugar

1 egg yolk

Juice of 1 lemon (and maybe 1 tablespoon of cold water)

Glaze

Lightly beaten egg white

Caster sugar

Mincemeat

I always make my own mincemeat using the recipe in Delia Smith’s Christmas cookery book but without the chopped almonds (I do not like the crunch of the nuts).