Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys christmas mincemeat puff pastry pies, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have vickys christmas mincemeat puff pastry pies, gf df ef sf nf using 19 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF:
- Take 500 grams ready made puff pastry, see my free-from recipe
- Get 115 grams caster sugar
- Get milk of choice for glazing and sealing, light coconut milk is great
- Take 400 grams the mincemeat from the recipe below
- Get mincemeat
- Take 225 grams peeled, cored and chopped Bramley apples
- Prepare 110 grams shredded vegetable suet
- Prepare 110 grams sultanas
- Take 110 grams currants
- Get 175 grams raisins
- Prepare 90 grams mixed candied peel, finely chopped
- Prepare 20 grams glacé cherries, finely chopped
- Get 175 grams soft dark sugar
- Get 25 grams flaked almonds, chopped (optional)
- Prepare The grated zest and juice from 1 lemon and 1 orange
- Take 2 tsp mixed spice
- Take 1/4 tsp ground cinnamon
- Prepare 1 pinch ground nutmeg
- Make ready 3 tbsp brandy
Steps to make Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF:
- To make the mincemeat, put all the ingredients into a large bowl except for the brandy, and combine well
- Cover the bowl with a clean cloth and let sit in a cool dark place for 12 hours overnight to let the flavours develop
- Preheat the oven on the lowest setting around gas mark 1/4 / 120C / 225°F
- Put the mincemeat mixture into a large ovenproof dish, cover with foil and bake for 3 hours
- When you take it out it will look like it's swimming in grease, it's meant to so don't panic!
- Let it cool stirring when you feel like it. Stir in the brandy when it's completely cooled
- This is enough to fill 3 x 450g sterilized jars. Fill the jars to the top and place a waxed disc on top before putting the lids on. Will keep for a year in a cupboard. Makes a nice Christmas gift if you tie a gift tag around the neck with pretty ribbon and the pie recipe below written on…
- Preheat the oven to gas 7 / 220C / 425°F. Roll out the puff pastry and cut out 24 discs around 4cm sized
https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free
- Put 12 pastry discs onto a lightly greased baking sheet. Spoon some mincemeat onto the middle, don't go overboard as the suet will bubble out and burst your pies, leave room around the edge
- Brush some milk of choice around the edge and put the remaining 12 discs on top, pinching the sides together upwards to create a shell and lid and prick the tops with a knife
- Brush the tops with some more milk, sprinkle with caster sugar and bake for 15-20 minutes or until risen and golden
- Let them cool on the baking sheet for 5 minutes before moving gently to a wire rack to cool completely
- Serve cold with a dusting of icing sugar, or warm with some brandy butter or clotted cream and a glass of sherry! Pure Christmas!
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