Wednesday, 23 December 2015

Jamie Oliver's Mince Pies!

Hey everyone! Today is the 23rd day of the blog advent and I wanted to show you my absolute favourite mince pie recipe! I first saw this on Jamie's Christmas show a couple of years back and we instantly went out, bought all the ingredients and started making them straight away. After a couple of years making them, we have adjusted it to our own liking mainly because we are a bit boring in our tastes, but we take recipes as suggestions anyways. I'll include both versions anyway, because they are both just as nice and it's only minor changes. 

Ingredients: 
(I have marked the parts I have omitted in our recipe with an *)


  • 100 g good-quality mincemeat (we actually use double, around 200 g)
  • 25 g dried cranberries or blueberries , chopped *
  • 2 clementines , zest of
  • 1 splash sherry or brandy *
  • flour , to dust
  • 250 g puff pastry
  • 1 pack filo pastry
  • 50 g butter , melted
  • 1 free-range egg , beaten
  • 50 g flaked almonds
  • icing sugar , to dust



  • Preheat the oven to 200°C/400ºF/gas 6. 
    Scoop the mincemeat into a mixing bowl and mix in the clementine zest (as well as the dried berries and the sherry or brandy if you using any)

    Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. (I didn't have to roll mine out because it was already this shape and thickness, but if you have a block puff pastry make sure you get it to the right length so you can get as menay pies out as possible). Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. (Clearly I don't know what 1cm means!)


    Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.


    Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. (Cupcakes trays are key here, you don't want muffin trays as they are too deep and big, cupcake trays have quite small and shallow holes, perfect for these pies). 

    Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.


    Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. (A hint from my mother, to make sure you get 24 pieces, don't just free hand it, cut the roll in half, and then half each of those pieces. Once you have 4 pieces, you know you need 6 slices from each part. I went on to half these pieces again and just cut those into three because it's easier.)


     Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.




    Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.




    PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.

    And that is Jamie Oliver's Recipe! These mince pies are so tasty and are something different from the traditional pies (which I still love). Also these mince pies are easier to make, seeing as you can just buy the pastry and then it's just mixing in stuff and spreading it over pastry. We don't include the alcohol because of younger relatives, and not everyone in our family love cranberries so we don't put in berries either. Either way these are really nice, and look really rustic so would make a great centre pie-ce (see what I did) to any Christmas meal! 

    Hope you give these a try yourself, if you do, tag me on instagram or twitter so I can see them. Don't forget to check back tomorrow for my last blog post of my blog advent calendar! 

    HGx

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