Mincemeat Custard Pies Recipes

MINCEMEAT CUSTARD PIE

Steps:

• Combine sugar, salt, nutmeg and cinnamon in a bowl.
• Add eggs, milk and vanilla.
• Mix well.
• Press mincemeat evenly over bottom of unbaked pie shell.
• Slowly por custard mixture over mincemeat.
• Bake at 425 for 10 minutes.
• Reduce heat to 350 and bake for 30-35 minutes, or until knife inserted near centre comes out clean.
• Cool before serving.

MINCEMEAT CUSTARD PIES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles - you should get 16-18. Use to line a couple of bun tins.
• Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

CUSTARD CRUNCH MINCEMEAT PIE

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, slightly whisk eggs.
• In another bowl, whisk together sugar, flour & salt.
• Slowly add dry ingredients to eggs, mixing well.
• Add melted butter, mincemeat & nuts, mixing well.
• Pour into pie shell & bake 15 minutes.
• Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.

CUSTARD & CRUMBLE MINCE PIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf.
• Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt.
• Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs.
• Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside.
• Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl.
• Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs.
• Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
• Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins.
• Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
• Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top.
• Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it together to make bigger clumps and mound it on top of the mincemeat.
• Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble.
• Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin.