Last time I looked, it was the first day of Christmas and now it’s very nearly Christmas Day. Perhaps unsurprisingly, our household, like many, has been struck by a couple of bouts of sickness and more than a couple of sniffles and sneezes, all rounded off with a healthy measure of weariness that comes with the time of year, racing to get everything done, a joyful and busy toddler and being really rather pregnant simultaneously. However, given the recent horrendous shooting in the USA and other tragedies closer to home, we do well to hug our loved ones extra tight, to take time to cherish traditions and, if the mood takes you to bake a few mince pies. The most onerous step is chilling the pastry for a couple of hours, really.
Last night, we welcomed our neighbours
for mince pies and a glass of festive cheer. It feels terribly grown up and as
I didn’t have a family or other trusted mince pie recipe, I knew as soon as I
tasted this one that I’d struck gold. And, doubly so as we were also given homemade mincemeat (thank you so much N).
One of these mince pie delights, was my
first of the season a couple of weeks
back and it’s not only significant for that reason but also because it’s the
time of year for traditions and mince pies are certainly one of them. It is
lovely to be able to share this story, a friend's Christmas tradition and
recipe and to weave it into what I hope will become an annual baking for our
family too.
The clementine pastry is delicious and there’s something about weighing out a recipe in pounds and ounces and using lard (actual lard), that allows us to recreate a moment from years ago. As I rubbed the pastry together, I sent my most Christmassy thoughts to my dear Granny, Eva’s namesake and a lady whose elegant hands, baking skill and warm hospitality is always remembered.
The clementine pastry is delicious and there’s something about weighing out a recipe in pounds and ounces and using lard (actual lard), that allows us to recreate a moment from years ago. As I rubbed the pastry together, I sent my most Christmassy thoughts to my dear Granny, Eva’s namesake and a lady whose elegant hands, baking skill and warm hospitality is always remembered.
I’ll hand you over to the Mince Pie
Maharani now.
I have not always been a
Mince Pie Queen. I can remember finding all things non-chocolate based quite
repulsive in my school years. In fact my love developed at University in
Edinburgh, when every year through my six year course, as of mid-October the
mince pies would be introduced into the supermarkets and my flat mates and I
would immediately snatch as many boxes as possible. I can’t imagine there is a
mince pie that I haven’t tried- puff pastry, iced, budget, deep filled you name
it I have tried it from most high street stores.
Every week-night, as the
end of the Winter Term approached and exams loomed, after an evening of
studying we would congregate at 10pm for a cup of tea and heated mince pie,
chats and gossip and the latest reality TV catch up. The weekend of course was
not quite so civilized! As poor students we couldn’t afford to eat our mince
pies in true style with brandy butter, but would sometimes heat some custard
from the cupboard and have mince pies and custard. Or virgin mince pies. Either
way it was bliss. Happy Memories.
However, although this was
our yearly ritual the mince pies were not up to the standard of those I would
get on my return home to Yorkshire for the Christmas holidays, post exams. My Mum
has always made a few dozen mince pies, and these are usually devoured before
Christmas Eve. The recipe has been passed across several generations in the
village where I live, and was passed to my Mum from a very special lady Mrs T
or AP as she is affectionately known to me. The origins of it are uncertain,
however I am informed it is one of the first handwritten recipes in a recipe
book which must be at least 40 years old and I am certain as the Queen of Mince
Pies that this recipe, for all its simplicity (and quite possibly the shortest
pastry ever!), makes the tastiest mince pies in the World. Ever. Fact. Enjoy.
Makes approx 20-24 mince
pies.
You will need:
1Ib plain flour
8oz butter
4oz lard
Rind and juice of 1 or 2
oranges or 4 clementines
Mincemeat [ 1 jar was just enough using a small teaspoon]
Full fat milk for glazing
What to do:
Rub ingredients together to
make pastry dough. [Tip - Soften your butter and
lard out of the fridge first].
Cover with clingfilm and leave
to rest in the fridge for 1-2 hours or longer if you have time.
Roll out to 0.5cm thick or
more.
Cut bases [using a round cutter] and place in [tart or Yorkshire pudding] tray.
Spoon in 2 teaspoons of
mincemeat [lucky us, we were given a jar of
homemade mincemeat by one lovely supper clubber].
Brush the edges of each pie
with milk. Place the tops [or stars] on.
Brush with milk again and snip/pierce two holes in the top to allow the mince pie to cook.
Brush with milk again and snip/pierce two holes in the top to allow the mince pie to cook.
Cook until browned. Approximately
15-25 mins at 180 degrees.
Enjoy with mulled wine or
tea or custard [and neighbours].
