Minced pies

[mariaflyfly]

Er det noen som kan hjelpe meg med en oppskrift på minced pies?

[Gjest Aandily]

http://www.foodreference.com/html/recipes1796pies.html

denne siden stod det litt forskjellig!

[molli]

Klarer du engelsk tekst, så er dette en oppskrift på det.

Minced Pies

Ingredients

275g (10 oz)

Butter

450g (1 lb) Plain flour

150g (5 oz)

Sugar

1 Egg beaten

75g (3 oz) Clotted cream

450g (1 lb) Luxury mincemeat

4 tablespoons

Ground almonds

To Buy a tin for making Minced pies click here

Directions

Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and then the egg; mix to a firm dough. Chill for 30 minutes.

Mix together the remaining ingredients for the filling. Roll out the pastry and cut out 30 circles with a 7.5 cm (3 inch) cutter, use to line patty tins.

Fill with the mincemeat mixture. Cut out 30 circles for lids and cut out the centre of each lid with a star or holly shaped cutter. Dampen the edges of each small round with water and place firmly on top of the mincemeat.

Bake at 180 ºC / 350 ºF / Gas 4 for 25 minutes.

Servings: 30

[molli]

Klarer du engelsk tekst, så er dette en oppskrift på det.

Minced Pies

Ingredients

275g (10 oz)

Butter

450g (1 lb) Plain flour

150g (5 oz)

Sugar

1 Egg beaten

75g (3 oz) Clotted cream

450g (1 lb) Luxury mincemeat

4 tablespoons

Ground almonds

To Buy a tin for making Minced pies click here

Directions

Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and then the egg; mix to a firm dough. Chill for 30 minutes.

Mix together the remaining ingredients for the filling. Roll out the pastry and cut out 30 circles with a 7.5 cm (3 inch) cutter, use to line patty tins.

Fill with the mincemeat mixture. Cut out 30 circles for lids and cut out the centre of each lid with a star or holly shaped cutter. Dampen the edges of each small round with water and place firmly on top of the mincemeat.

Bake at 180 ºC / 350 ºF / Gas 4 for 25 minutes.

Servings: 30

Mincemeat

The use of suet is reminiscent of the days when meat was always included in the recipe - hence the name. It was originally made to preserve meat through the winter.

For mincemeat that will keep well, use a firm, hard type of apple, such as Wellington; a juicy apple such as Bramley’s Seedling, may make the mixture too moist.

Makes 2.5 kg (5½ lb)

Dried mixed fruit - 1.6 kg (3½ lb)

Cooking apples - 225g (8 oz), peeled, cored and grated

Blanched almonds, 110g (4 oz), chopped

Dark soft brown sugar - 450g (1 lb)

Shredded suet - 175g (6 oz)

Grated nutmeg - 1 tsp

Ground cinnamon - 1 tsp

Lemon - 1, zest and juice

Orange - 1, zest and juice

Brandy or sherry - 300 ml (½ pint)

METHOD

Put the dried fruits, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange zest and juices and brandy or sherry, then mix all the ingredients together thoroughly.

Cover the mincemeat and leave to stand for 2 days. Stir well, put into jars and cover. Allow at least 2 weeks to mature before using.

[mariaflyfly]

Klarer du engelsk tekst, så er dette en oppskrift på det.

Minced Pies

Ingredients

275g (10 oz)

Butter

450g (1 lb) Plain flour

150g (5 oz)

Sugar

1 Egg beaten

75g (3 oz) Clotted cream

450g (1 lb) Luxury mincemeat

4 tablespoons

Ground almonds

To Buy a tin for making Minced pies click here

Directions

Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and then the egg; mix to a firm dough. Chill for 30 minutes.

Mix together the remaining ingredients for the filling. Roll out the pastry and cut out 30 circles with a 7.5 cm (3 inch) cutter, use to line patty tins.

Fill with the mincemeat mixture. Cut out 30 circles for lids and cut out the centre of each lid with a star or holly shaped cutter. Dampen the edges of each small round with water and place firmly on top of the mincemeat.

Bake at 180 ºC / 350 ºF / Gas 4 for 25 minutes.

Servings: 30

Takk! Denne oppskriften fant jeg også. ) Veit du kanskje hva "shredded suet" er også?

[Tornerose]

Takk! Denne oppskriften fant jeg også. ) Veit du kanskje hva "shredded suet" er også?

Det er nyrefett.

[molli]

Takk! Denne oppskriften fant jeg også. ) Veit du kanskje hva "shredded suet" er også?

Jepp. Nå så, etter å ha sjekket med en ordbok hva "Suet" var. "Shredded" er jo "revet i stykker", men i matlagningsterminologi, tror jeg man mener "raspe" eller rive noe som på et råkostjern (raspet ost til pizza f.eks.)

SUET=

nyrefett, talg

(suety)

adj. fett-

[mariaflyfly]

Jepp. Nå så, etter å ha sjekket med en ordbok hva "Suet" var. "Shredded" er jo "revet i stykker", men i matlagningsterminologi, tror jeg man mener "raspe" eller rive noe som på et råkostjern (raspet ost til pizza f.eks.)

SUET=

nyrefett, talg

(suety)

adj. fett-

*Grøss* Nyrefett!?!?!?! Jeg hadde ikke ordbok her, så jeg fant ikke ut av det med talgen. (Shredded visste jeg hva var). Etter å ha lest oppskrifta nøyere, fant jeg ut at mincemeaten skulle stå og godgjøre seg i minst to uker. Jaja, det får bli minced pies til neste år da... )

Takk for hjelpa i alle fall! )