minced pie

Posted by sanroque (165 days ago)

does anyone know where can i get decent minced pies? please don't say M&S or other high end supermarkets because i will be needing quite a lot and theirs are quite expensive. thanks a lot.

(I am based in Macau)

Posted by Saikunga (165 days ago)

why not make your own? - dead easy with the ready made bottled stuff and taste so much better.

(I am based in Hong Kong)

Posted by the goddess kali (163 days ago)

how to make mince for mince pies? i'd love to learn...

(I am based in Unspecified)

Posted by Saikunga (163 days ago)

have never made the mince - buy it in the bottle and make the pastry to put the mince in.

(I am based in Hong Kong)

Posted by sandydee (159 days ago)

Are you guys talking about fruit mince??? If so here's a recipe.
Homemade
1/2 cup sultanas
1/2 cup currents
1/2 finely chopped dates
1/2 cup finely chopped prunes
1/2 cup chopped pecan nuts
1/2 cup finely chopped glazed apricots
1/4 cup mixed peel
1 small green apple peeled and grated
1 teaspoon finely grated orange rind
1/4 cup orange juice
1/4 cup grand marnier or brandy
1/4 cup honey
1/2 teaspoon mixed spice
COMBINE ALL INGREDIENTS INTO A LARGE SCREWTOP JAR AND ROTATE THE JAR DAILY FOR 7 DAYS. MINCE CAN BE USED NOW OR STORED.

(I am based in Hong Kong)

Posted by AimeeJ (155 days ago)

I always make my own mincemeat and the Delia Smith recipe below is foolproof and makes the best by far - it also keeps for years (as the mix is cooked and stored in sterlized jars - i'd be wary of storing the one listed above as there is no fat to help preserve it). I have brought all of the ingredients in HK.

Also, if you are making your own pastry try adding grated orange zest to the mixture at the crumb stage - it goes very well with mincemeat (homemade or shop brought).

Home-made Christmas Mincemeat

Home-made mincemeat is dead simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment. In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices. Vegetarians can make this mincemeat happily, using vegetarian suet.

Makes 6 lb (2.75 kg)
Ingredients

1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
1⁄2 level teaspoon ground cinnamon
1⁄4 level teaspoon freshly grated nutmeg
6 tablespoons brandy

You will also need 6 x 1lb (350ml) preserving jars and 6 waxed discs.

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark 1⁄4, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.

NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.

This recipe is taken from Delia Smith’s Christmas and has also appeared in Sainsbury's Magazine.

(I am based in Hong Kong)

Posted by Saikunga (153 days ago)

what is suet? - where does it come from and how is it made....and where do you buy it in HK?

(I am based in Hong Kong)

Posted by AimeeJ (153 days ago)

ParknShop have it as do Great and I think I have seen it in Welcome(the brand is called Atora i think) - it's a type of hard fat - it comes in little shreds or strands in the packet.

It should be in the "cookery" section with the baking goods or at this time of year it's normally with the jars of mincemeat and christmassy stuff.

(I am based in Hong Kong)

Posted by the goddess kali (149 days ago)

Saikunga, could you post your pastry recipe and also let me know which is good brand of mince?

thanks

(I am based in Unspecified)