Mince Pies With A Twist Recipes

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MINCE PIES WITH A TWIST



Mince Pies with a Twist image

Add cream cheese to the classic mince pie to make a fantastically different Christmas treat.

Provided by good_chef-2

Time 1h40m

Yield Makes Pies

Number Of Ingredients 9

200g self raising flour
100g cornflour
Pinch of Salt
100g Icing Sugar
Grated rind of 1 small orange
200g butter
Iced water
Jar of good quality Mincemeat
Tub of cream cheese

Steps:

  • Preheat the oven to 200c.
  • Mix the flour, cornflour, salt, icing sugar, orange rind and butter into a fine breadcrumb.
  • Add a little iced water to make a dough. Chill for an hour.
  • Roll out the dough and cut 12 circles then line a 12 hole ProCook Non-stick Bun Sheet. Fill each with 2-3 tsp mincemeat and 1 tsp of the cream cheese.
  • Cut 12 more circles for lids and top the pie bottoms. Pierce the lid then bake for 12-15 minutes until golden brown.

PERFECT MINCE PIES



Perfect mince pies image

This light and fluffy mince pie recipe makes a great change to shortcrust ones - everyone loves 'em!

Provided by Jamie Oliver

Categories     Desserts     Fruit     Christmas     British     Mince     Baking

Time 1h

Yield 24

Number Of Ingredients 11

100 g good-quality mincemeat
25 g dried cranberries or blueberries, chopped
2 clementines, zest of
1 splash sherry or brandy
flour, to dust
250 g puff pastry
1 pack filo pastry
50 g butter, melted
1 free-range egg, beaten
50 g flaked almonds
icing sugar, to dust

Steps:

  • It really wouldn't be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I'm using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
  • Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
  • Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
  • Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
  • Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
  • Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
  • PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.

Nutrition Facts : Calories 119 calories, Fat 6 g fat, SaturatedFat 2.4 g saturated fat, Protein 2.4 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.2 g salt, Fiber 0.6 g fibre

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