Pastry help please.

[binley100]

Usually at this time of year I spend a day making loadsa pastry and pop it in the freezer till day when I can go mad making mince pies. This year instead of shortcrust pastry I want to try a richer pastry with egg and sugar in. Will I still be able to freeze it or will it need cooking first?

[Brengirl]

Yes it does freeze.

I can only offer you the recipe I use but others may suggest something else:

Put flour, butter, trex 2 table spoons water and mixing bowl in fridge/freezer for 15 mins.

14 oz. plainflour
2 oz. cornflour
2 oz. caster sugar
1/2 teaspoon salt
......................sieve and blend

4 oz. trex
6 oz. butter/marg
.......................blend into flour/sugar

2 egg yolks
2 tablespoons water blended together
.......................on low speed add to flour/sugar/fats until rough ball shape.

Place the pastry into a freezer bag and gently roll out to about 1 inch.

let rest for 1/2 hour then freeze.

[piskieinboots]

For mince pies, I make a shortbread (so not shortcrust) base and top with a filo topping

[Two_Sheds]

I'd like to make mince pies, but Morrisons are selling 18 Mr Kiplings Deep Fill for £1.49

[Brengirl]

I'd like to make mince pies, but Morrisons are selling 18 Mr Kiplings Deep Fill for £1.49

That's a good deal Two Sheds. The trouble I never find room for mincepies. I just like making them lol

[Alison]

I just use shortcrust but put orange zest into the pastry and instead of using just water, do a half and half with orange juice. Really tasty.

[Brengirl]

I just use shortcrust but put orange zest into the pastry and instead of using just water, do a half and half with orange juice. Really tasty.

That's a good twist Alison. I will try that. It must give the pastry a lovely citrus hit.

[binley100]

I'd like to make mince pies, but Morrisons are selling 18 Mr Kiplings Deep Fill for £1.49

Thats a good buy but I like to add booze to my mincemeat to give it a bit of a kick and try and get my pastry thin .

Piskie your idea sounds good . Something a b it different . Do you make it as one big one then cut it into slices?

I remember trying choux pastry balls once filled with mincemeat mixed with thick cream but I don't know if they'd freeze either.

[binley100]

In fact all the ideas are good perhaps we need a dirrent things to do with mincemeat thread !

[Comfreyfan]

Just reminded me to dig the mincemeat recipe out, OH finds shop bought too sweet and I've got some spare time on my hands at the moment - perfect time to start!
I've been making pastry for longer than I care to remember and I always freeze the left over bits, but I've never ever thought to make it up in advance and freeze it. . . (guess what I'll be doing tomorrow!)

[valmarg]

This is a very rich pastry, but I cann thoroughly recomment it:

MINCE PIE PASTRY

225g (8oz) butter at room temperature
100g (4oz) caster sugar
2 large egg yolks
350g (12oz) flour
100g (4oz) ground almonds
few drops of lemon juice

1. Cream together the butter and sugar until the mixture is pale and light. Beat in the egg yolks a little at a time. Gradually stir in the flour, and then stir in the ground almonds and lemon juice.

2. Shape into a ball and wrap the dough in cling film or polythene bag. Chill for at least 1 hour.

Take out of fridge, work for several minutes until softish. Roll out and cut into discs to fit shallow tins.

valmarg

[Hilary B]

Not that I eat mince pies (or anything else with currants, sultanas or raisins in), but last time I made any I made 'crackers' using filo pastry.
Piece of filo about 10cm x 15cm, brush with melted butter (or whatever substitute you like).
1 tspn mincemeat in centre of a short edge, roll up, pinch at either end of the filling to make a Christmas cracker shape about 2cm across and nearly 10cm long.
I can't remember the cooking temp or time (this was at least 6 years ago) but I don't think it was very different from ordinary mince pies.
You have to be a bit careful because the empty ends can burn.

[Brengirl]

That must have looked really christmassy. I made some for our 'secret santa night' I used 'pate a sucre' cut into star shapes - a dob of brandy enlaced mincemeat - topped by another star shape, when cooked dusted with icing sugar. They went down a treat.

[Brengirl]

I remember trying choux pastry balls once filled with mincemeat mixed with thick cream but I don't know if they'd freeze either.




That is a brilliant idea Binley. I so love making choux pastry. I stand and watch them develope. Never fails to amaze me. This idea is a must for Christmas Day. I can't wait to have a go.

[northepaul]

I always add an ounce of icing sugar and remove the equiv from the caster sugar....if that makes any sense
I like the idea of adding zest..