How to make unbelievably easy mince pies.

Christmas just wouldn’t be Christmas without the traditional mince pie! Crisp shortcrust pastry hiding a mouthwatering, spiced fruit filling, simply perfect for your festive gathering.

As you take the first bite memories will come flooding back, Christmas baking with Mum, making sure Santa’s little treat is ready on Christmas Eve and burning your lip on the hot mincemeat because you can’t wait for the pies to cool!

Over the years I have tried to make mince pies that taste as good as my Mum’s but somehow I’ve never quite managed it. The pastry has been too thick, too crumbly, not enough filling, too much filling, you name it and I’ve done it!

All this is now a thing of the past thanks to the easiest recipe alive. Simply follow this step by step recipe below and you too will have mince pies that taste like my Mums baked them, and Mary Berry has nothing on her!

Ingredients

  • 225g cold butter, diced
  • 350g plain flour
  • 100g golden caster sugar
  • 280g mincemeat
  • 1 small egg
  • icing sugar, to dust
  1. To make the pastry, rub cold, diced butter into plain flour, then mix in golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
  3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
  4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container (unless you live in my house and then it’s a small Christmas miracle if they last until the morning!).

Now all you need to do is taste! Best served with a little cream whilst warm (not hot otherwise you will have the same memories I have!). Relax, pop on a Christmas movie, sit back and enjoy. Let the festive season begin x

Thank you to the BBC Good Food Guide for their unbelievable easy recipe!

Are you ready for the Blackberry season?

Blackberry honey creams

It’s that time of year when the humble blackberry decorates our hedgerows and our spare time is filled with searching out brambles. Armed with Tupperware containers, baskets and a brolly (for holding back branches!) we will set out to fill our kitchens with enough blackberries to feed an army!

There is a fine art to blackberry picking, look for plump, dry & dark fruit that are not too firm nor too squishy. You need them to survive the journey home (minus a few tempting ones!), you also need them ready for storing.

The best way to store blackberries is to keep them dry and cool and eat within a day or two. Blackberries freeze extremely well, simply spread a single layer on a tray and freeze until solid then pop them into an air-tight bag, you can then defrost at room temperature to use for cooking or eat them frozen with a warm white chocolate sauce!

I always use my surplus blackberries to make Blackberry Honey Creams, they are absolutely delicious and so easy to make, follow my recipe below for a speedy dessert or a nutritious breakfast!

Ingredients

  • 500g Greek yogurt
  • 2-3 tbsp runny honey
  • 300g washed blackberries
  • blackberry coulis (bring to the boil 250g blackberries & 50g caster sugar, add teaspoon of vanilla extract, when fruit is soft leave to cool and then whizz to a puree in a blender, and sieve before serving).

Beat the yogurt with honey to taste. Divide half the berries between 4 glasses, drizzle with some coulis and spoon over yogurt. Top with the remaining berries and some coulis. Serve immediately with the rest of the coulis.

Blackberries are available from August through to October but do you remember the old wives tale? Don’t pick a blackberry after Michaelmas Day (October 11th) as it’s rumoured the devil will make them unfit to eat by stepping & spitting on them! There’s probably some truth in this as when the wetter and cooler weather arrives this often causes the fruit to become mouldy. Therefore you haven’t got long to enjoy the seasonal delights, but it’s a great time to try your hand at making jam, cooking & baking!

Enjoy x