Eddingtons Traditional Mince Pie Pan,Grey

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Taken from the method she used to bake traditional pies when she was still in school, this recipe can be followed by everyone. Puff pastry requires the baker to layer butter into the pastry to allow for puffing, thus creating a lighter, flakier casing. Bake at 180C/fan oven 170C/gas mark 4 for 30-40 minutes, cool slightly and serve with a dusting of icing sugar, or with rum butter and vanilla ice cream. Use a sharp knife to make a small incision in the middle of the pie, or several decorative incisions, to let out the steam as they bake. You can use any pastry scraps and tiny cutters to cut out shapes like holly leaves and stars to stick on the tops of your pies.

The amount of water needed will depend on the type of flour and fat used, so just add a little each time. Make sure your hands are nice and cold when you're rubbing in the fat with the flour by running very cold water over the pulse points in your wrists. She says they are a great alternative pies for those people who don't really like traditional mince pies. The pies slipped out easily (no greasing needed), with no sticking, and the "holes" were the right depth for the amount of filling one puts in mince pies. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie.

Another of my favourites is to take 150g of double cream and lightly whip it until it’s the consistency of shaving cream. Ensure your mince pies are beautifully baked and presented in our strong but lightweight aluminium Mince Pie Foil Cases. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). The rounded cavities are hard to find in the United States, but so essential for nice round buns and rolls. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball.

But even though they have been on the festive menu for years (traceable back to the 13th century), many people actually don’t know how to make them. Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top.

Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust! Rub 100g of fat cut into small cubes into 200g plain flour gently with your fingertips, until you have crumbs. I have to add, though, that I took away a star because the tin arrived with dents in the lovely rounded bottoms, luckily small ones, but dents nonetheless.

To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Once you have your ball of dough, rub it around the sides and bottom of the bowl to pick up any loose bits that remain, so you end up with a clean bowl.I haven't had one or seen one since childhood and these pans are marvelous not just for Xmas mince pies but for any and all kinds of wonderful homemade pies. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. In addition to being oven safe they are also perfect for freezing if you’re batch-baking in advance for Christmas parties meaning you can cook, freeze and reheat all in the same case.