Mince Pies

Merry Christmas all! Well, it’s been a very long time since I’ve posted on here, but that’s not to say that I haven’t been baking – I just haven’t been uploading, so apologies for the long delay. For Christmas I decided to make Jamie Oliver’s Mince Pies which include TWO different types of pastry. I have to say I didn’t make the pastry as Christmas is always very busy – so shop bought was my method. But never the less – here is Jamie’s recipe for the most beautiful looking mince pies going – really yummy with a cup of tea and just the right size so you don’t fill up before the Christmas cheese board 🙂

Merry Christmas all – more recipes to come!

Holly xx

Ingredients:

  • 100 g good-quality mincemeat
  • 25 g dried cranberries or blueberries , chopped
  • 2 clementines , zest of
  • 1 splash sherry or brandy
  • flour , to dust
  • 250 g puff pastry
  • 1 pack filo pastry
  • 50 g butter , melted
  • 1 free-range egg , beaten
  • 50 g flaked almonds
  • icing sugar , to dust

Method:

1. Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.

2. Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.

3. Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.

4. Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.

5. Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.

 

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Leek and Bacon Tartlets

One of my monthly treats is my subscription to Style at Home Magazine.

When it arrives through the door each month I am full of the joys and grab a cuppa straight away to flick through all it’s amazing stylist tips and not to mention the recipe section at the back! This month they featured a fab Leek and Bacon Tartlet recipe to wow your friends and family this Easter. So I gave it a try and it really was so yummy! So here it is!

Takes 40 minutes & serves 6 (I reckon 4 people though if you’re greedy like me and Tim :))

Ingredients:

  • 100g streaky bacon
  • 20g butter
  • 2 leeks
  • 100ml white wine
  • 6 tbsp. crème fraiche
  • 500g puff pastry (I used shop bought – so much quicker!)
  • 2 sprigs of thyme

Method:

  1. Preheat the oven to 190C and fry the bacon for 10 minutes until crispy. Set aside and heat the butter in the same pan and fry the sliced leeks for 5 minutes. Season with salt and pepper.
  2. Pour in the white wine and bubble for 5 minutes until the leeks are soft and most of the liquid has evaporated. Stir in 3 tablespoons of crème fraiche and add the bacon.
  3. Roll out the pastry until just thicker than a £1 coin. Cut out 6 x12 cm circles (I just baked one giant tartlet then cut it up once baked) Score a 1cm margin around the edge and put on a baking tray. Spread 3 tbsp of crème fraiche over the pastry, top with the bacon and leek mixture and thyme leaves.
  4. Bake for 15-20 minutes until the pastry is puffed up and golden, sprinkle with a few extra thyme leaves before serving.

Hope you like this recipe – it really is so easy and a great weekday dinner with a big old salad 🙂

Thanks for stopping by!

Holly x