Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys christmas mincemeat puff pastry pies, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook vickys christmas mincemeat puff pastry pies, gf df ef sf nf using 19 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Christmas Mincemeat Puff Pastry Pies, GF DF EF SF NF:
- Make ready 500 grams ready made puff pastry, see my free-from recipe
- Make ready 115 grams caster sugar
- Make ready milk of choice for glazing and sealing, light coconut milk is great
- Make ready 400 grams the mincemeat from the recipe below
- Take mincemeat
- Make ready 225 grams peeled, cored and chopped Bramley apples
- Get 110 grams shredded vegetable suet
- Make ready 110 grams sultanas
- Get 110 grams currants
- Get 175 grams raisins
- Prepare 90 grams mixed candied peel, finely chopped
- Prepare 20 grams glacé cherries, finely chopped
- Prepare 175 grams soft dark sugar
- Make ready 25 grams flaked almonds, chopped (optional)
- Prepare The grated zest and juice from 1 lemon and 1 orange
- Get 2 tsp mixed spice
- Take 1/4 tsp ground cinnamon
- Get 1 pinch ground nutmeg
- Prepare 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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