Christmas Special Weekend - Part Two: Mince Pies

My family and work colleague can confirm for you if you need a reference, that these mince pies are quite simply the best mince pies you will ever have in your life.

Ingredients:
140g Cold butter, diced
225g Plain flour
50g Ground almonds
50g Golden caster sugar
280g Mincemeat
1 x Clementine or Orange, zest only
1x Pinch of salt
1 x Egg yolk
5 x Tbsp cold water
1 x Egg, beaten
Icing sugar for dusting

Step 1.

You need to massage the butter into the flour so it goes quite flaky. I do this with my hands rather then allow a machine to do it. Once all the butter is smushed into the flour and everything is covered, pour in the almonds, caster sugar, orange or clementine rind and salt until the mixture is much more crumbly than before.

Step 2.

Separate your egg from the white and pour in the egg yolk and the water. Stop rubbing the mixture between your fingers now and start moulding it with your whole hand, making sure everything is covered in the egg and water until you can eventually mould it into a round soft sticky ball. You will then need to wrap it in some clingfilm and whack it in the fridge for 20 - 30 minutes. In the last 5 minutes of the chilling process, preheat the oven to 200 degrees C, grease the cupcake tins and clear a decent work station to roll out the dough.

Step 3. Start by pouring some plain flour onto the work top. Take your dough out and place it into the middle of that pile of flour and add some more on top of dough. You have to start kneading the dough and putting more flour onto to any really sticky bits. Eventually you will have a proper soft dough that is very easily roll out-able. Roll out the pastry to a thickness of about 2-3mm and cut out about 12-15 rounds with a pastry cutter.

Step 4.

Put the cut outs into the cupcake tray and teaspoon 1 and a half teaspoons of mincemeat into them. Be careful with the spoon not to rip the pastry and feel free to lick it in between pies.. just don't let anyone see you do that. Germs and what have you. I've never done that.... honest. Now roll the left over pastry out and with a smaller glass cut out some lids. Place them over the mincemeat and then with fingertips, squeeze the main pastry with the lid pastry together. Then gently poke a sharp knife through the centre of the lids.

Step 5.With some egg yolk that has been lightly whisked, brush the top of the pies and then simply put them in the oven. They take out 15-20 minutes maximum and take around 10 minutes to cool down properly enough to eat. Dust with some icing sugar if you fancy but I didn't seem to need to.

Brie and Roasted Vegetable Tart

No I didn't roast a mini skirt wearer - I made a pastry tart! And it was BEYOND fabulous. Here is how...

Ingredients:

1 x Courgette, sliced

2 x Peppers, diced into chunks (I picked yellow and red)

10 x Cherry tomatoes

1 x Red and white onions

50g Spinach

100g Brie

200g Plain flour

75g White vegetable fat

50g Cheddar cheese

1 x Egg, beaten

Step 1. We roast the veggies first so make them all chunky and bohemian-esk and mix them all up into a roasting dish. Have the oven pre-heated to 200 C and cover - not drown - them in a bit of nice olive oil. Sprinkle some salt and pepper on to taste and stick them in the oven. Clear some room.. the pastry is a comin'!

Step 2. PASTRY! God I love pastry.. Anyway. If you have a blender then wonderful. I am jealous of you.. I used a fork and a litre of sweat. Blend together the flour, a pinch of salt, the fat and the cheese. Once thoroughly mixed together, add 3 tablespoons of the egg you have pre beaten (poor egg, what did it do to you) and add some cold water. I put in about a tumbler glass worth steadily and not all at once. What you are aiming for is a smooth as you can get dough that isn't sticky. Once done, take it out of the blender and knead it gently for a few minutes. Wrap some cling film around it and chuck it into the fridge for 15 minutes. Go and stir the veg around.

Step 3. Take out your veg and pastry at the same time, being careful not to drool into either. Put down some more plain flour and unwrap your dough onto it. Putting a bit of flour into each of the wet sticky bits, roll out the dough until it fits your baking tray with enough to flap over the sides. With the left over beaten egg, bush the rolled out ready dough with it and then fill in the middle of the baking tray with the veg. Permission to now go nuts with the brie. Do it lavishly. Stick it everywhere! 

Step 4. Turn the sides of the tart up to make a brie and roasted vegetable nest. Return the glorious concoction to the oven and give it 25 minutes. Go back every 5 minutes to watch it rise and when the buzzer buzzes or the dinger dings, take it out and go and show the neighbours. And then enjoy it alone.. in a dark room.. alone.. kali orexi!