Part 2- The perfect pastry
Keeping on a Nevie-Pie Christmas roll, today we share with you Part 2 of how to make the perfect mince pie. Last week Natasha from Nevie-Pie Cakes shared with us her recipe for her yummy mince meat and today we tackle the pastry.
Make sure you send me some if you make any ;)
Your mincemeat should be nicely matured from last week and ready to break out of the jar. My Gran was a real Lancashire lass and a fabulous baker, she was amazing at pastry, I can still taste her meat and potato pie. However, I have always found pastry really difficult to make, although it should be in my genes!
This all changed when I got a fabulous recipe in a free baking booklet, and now every time I make pastry I have to elicit comments on how amazing it is (to much rolling of eyes). I have tweaked it a little as it was originally a savoury pastry recipe.
Here’s my secret trick to making this pastry Granny-Snape-fabulous, 10-15 minutes before you start, put a beaker of water in the freezer, so that it really is ice cold.
I forgot to add that you should rub the flour and fat together with your fingers until they are like fine breadcrumbs. I hope you really enjoy your mince pies, you can download the recipe here, and the mince meat recipe here.
YUM!!! Thanks Natasha for your recipe! By the time I’ve tried all your recipes I’ll have to be rolled out of my house in the new year! ;)
For more information about Nevie-Pie Cakes, check out her profile on our directory here