Mince Pie Mavens: SOS
We have been invited to a British Christmas celebration and I somehow became responsible for making mince pies, about which I know virtually nothing aside from what I just read in Joy of Cooking and Nigella's Domestic Goddess. Any tips from a pro? More specifically, are currants crucial? Where does one find glaceed cherries or can I substitute dried. Any advice would be much appreciated. What is the hallmark of an excellent mince pie?
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11 Comments:
I spent quite a lot of time trying to duplicate the little mince pies I eat when I am in London. You can find the recipes and methods I used here. Also, this post (especially her shortcrust recipe) was very helpful to me.
Glace cherries really are not required-- only nice if you prefer them. I added dried cranberries for a little more zing to my recipe. Some people add nuts and some don't. To be traditionally British I think the following is definitely necessary: currents, raisins, sultanas (golden raisins), apple, and some sort of candied peel. Alcohol is debatable-- I like it and it keeps the apple from fermenting in a bad way.
Making them little and with tops is necessary if you want to be traditionally British about it.
Have fun!
Ann Fisher at 5:44PM on 12/21/07
Meat, the meat is critical.
Barbara Hanson at 6:03PM on 12/21/07
I soak my currents in rum or brandy. Warm it for 30 seconds in the microwave and then throw the currants in and stir. They will soak up the whole tablespoon and they will be so good.
It is about a perfect mix of fruit and nut. Don't be afraid to taste your mix as you go.
JerzeeTomato at 8:25PM on 12/21/07
Glacee cherries are available all over the place right now so you're OK there :D.
I don't generally pay much heed to allrecipes.com because the recipes aren't tested. However, here are a couple I found interesting.
This one has a ton of meat.
This one boasts Blue Ribbon Fame and makes a TON of filling.
Here's a thread from Serious Eats where this was discussed.
Finally, Here's one from Epicurious an online source I trust very much.
Have fun with your British Christmas Party...I'll be elbow deep in shellfish on Monday :D.
chiff0nade at 7:40AM on 12/22/07
Thanks for the tips. I was looking to make the meatless variety, which is what the host requested. Are glaceed cherries a supermarket item? I still have tomorrow to try to get some. I plan to make the filling tomorrow night and also the dough if I have time. I will assemble Christmas morning and bake right before the party. Does that sound okay? Or could I assemble them Christmas Eve?
izzy's mama at 9:03PM on 12/22/07
We aged our mince for about a week. Forgot to mention earlier--we used venison. (Insert your macabre joke about the glace cherries resembling Rudolph's nose here_____.)
Barbara Hanson at 10:40AM on 12/23/07
You should assemble right before baking... BUT you can bake them ahead-- they keep quite well. Let us know how it goes!
Ann Fisher at 12:23PM on 12/23/07
If I bake them ahead to I need to warm them up beforehand? Can I bake them Christmas morning for the late afternoon which is when we will be eating?
izzy's mama at 3:37PM on 12/23/07
Christmas a.m. is fine in our house. meatless is my usual style. One of the Brit food mags offered a version wherein a pastry circle about 3-4 inches across is cut, a dollop of m'meat is put in the middle, the pastry folded over it, the whole thing turned over, pressed down slightly, so the shape is (sorry) slightly hockey-puck-ish, a glaze of egg wash is applied and it's either frozen to be baked later or popped in the oven.
I use mini-muffin tins, and top each with a cut-out star and then glaze them before baking. I find that that size easily converts non-m'meat eaters who think they don't like mince pie. This turns them into more of an elaborate cookie than an American-style pie presentation.
None this year, though, at our house. Dang it...
lemons at 8:23PM on 12/23/07
First part finished! I prepared the mince today. I followed one of Nigella's recipes though all of your hints have been quite helpful. My house smelled incredible during the process. I will make the dough tonight or tomorrow night and bake Christmas a.m. Will keep you posted but I have a feeling they will be amazing.
izzy's mama at 8:56PM on 12/23/07
You can bake them ahead and reheat them very easily in the oven. They're also really good at room temp.
I also use the mini muffin tin and little rounds or stars on the top. It's fun and they're so cute!
Keep us posted!
Ann Fisher at 9:45AM on 12/24/07