Working on the premise that our food posts get far more interaction than anything other than Eddie Merckx as promised here is @AmbaTechGuys mince pie recipe. I completely forget where I acquired it from but it is simple and very nice. I apologise for the lack of a finished item picture but I was on a roll and had boxed and delivered before realising my error.
Serves: Some, about 18 tarts per pack.
Nutritional Info: Calories; Loads. Allergies; Gluten. Diabetics: adjust levels before eating.
You Will Need:
1x 375g pack ready rolled puff pastry. (Not straight from the fridge)
1x 820g jar of mincemeat. (Get the best you can afford it's worth it)
Demerara sugar
A little milk to seal
1. Cover your pastry board with enough sugar to completely cover your sheet of pastry.
2. Lay the pastry on the sugar and press down so the sugar embeds in the pastry.
3. Cover the pastry with the mincemeat leaving a 15mm gap on on long edge.
4. Roll the pastry firmly like a Swiss roll and seal the edge with a little milk.
5. Pop in the fridge to firm up and rest for 30 minutes.
6. Pre heat your oven to Gas 6, 200C, Fan 180C
7. Take the roll from the fridge and slice into 10-15mm slices
8. Press the cut faces of the slices into the remaining sugar so they crush down a little.
9. Place the tarts on a non stick baking sheet allowing a little room between each to allow for spreading
10. Place in the centre of the pre heated oven for around 20 minutes until sticky and golden.
11. Remove from the oven and allow to cool a little on the tray. (Try to remove them too soon and they'll fall apart)
12. Remove from the tray with a fish slice before they fully cool and the caramel welds to the tray and place on a rack to cool fully.
13. These normally keep long enough to get from my house to the NT car park at White Horse Hill near Uffington, where they are devoured by a group of mulled wine fuelled cyclists in short order.
Enjoy.
Neil
