Trinity Mince Pies скачать в хорошем качестве

Trinity Mince Pies

Here are my mince pies, served with a beautiful clementine leaf anglaise. I loved making this so much I even changed how we did it in the restaurant after cooking them for this video! My Mince pies Makes enough for 2 pies (enough for one days consumption) For the pastry 800g soft flour 200g icing sugar 200g diced butter cold 200g duck fat 5 whole eggs Add the flour and icing sugar to a bowl and mix. Now add the fats and crumb together through your fingers Now add the beaten eggs and bring to a dough. Don’t over work the dough. Store this cold in the fridge and be aware that this is tricky to work with.. You can also do this in a mixer with a paddle attachment. For my mincemeat (makes 5kg) 5 lemons 5 bramely apples 500g raisns 500g sultanas 500g dried mixed fruits 500g suet 500g currants 500h muscovado sugar 350g mixed peel 5tsp ground cinnamon 5tsp nutmeg 5 tsp mixed spice 5 tsp ground ginger 300g brandy 300ml sherry Method Boil the lemons in water for one hour. Dice the cooled lemons discarding any juice of seeds Peel and grate the apples Now mix all of the ingredients and bake at 120c for 35 minutes. Stirring occasionally Leave this mix to cook and place into sterilized jars for your pies. This mix will last for years to come. For your pies; Roll out your pastry and line your moulds. Now chill and roll out your lids reserved for later. Fill your lined pies with the mincemeat and cover with the lids. Place in the fridge to rest. Bake the pies at 190c for 15 mnites Turn out of the moulds and toss in castor sugar before serving. Here is my clementine leaf custard recipe Anglaise 80g sugar 5 yolks 500 milk 500 cream 2 vanilla Leaves from 4 clementines Happy cooking Adam x