Mince Pies

Happy Friday Lovelies...

and what a busy day its been

Photo:1940

First the car had to go in for its annual service

Christmas Shopping at Macy's New York: 1947

While we were waiting.. we braved the crowds and did a little shopping...

although I must admit it was more looking than spending.

Photo: 1940

and we stopped for a light lunch.

Once home..it was onto my next Christmas project.. Mince Pies. Its just not Christmas without a traditional mince pie. 

My Wonderful Auntie Do

I cherish the fond memories growing up in Wales of visiting my aunt and uncle in their cottage overlooking the aquaduct. During the festive season.. there was always a cup of tea waiting with freshly baked pies straight from the Aga. I remember fighting with their doberman Digby... for the chair by the fire. Either way Digby would win... If you goth their first.. he would sit in your lap!!

These pies use a ration book short crust pastry.. and my Blackberry Mincemeat I made in the Autumn. I varied the pie toppings  They have plain rolled pastry tops..  some are cut with a festive shaped cutter, some have a lattice from pastry strips and some even have a crumble. But all of them are quite delicious

8oz flour

4oz cold butter 

Pinch salt 

Ice cold water

Jar of Mincemeat

• Pre heat oven to 400
• Sift the flour and salt into a mixing bowl 
• Rub the fat into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. 
• Leave the pastry to rest in the fridge for 20-30 minutes
• Roll out half the dough as thinly as possible and 
• Cut it into  3 inch (7.5 cm) rounds
• Gathering up the scraps and re-roll. 
• Do the same with the other half of the pastry, this time using the 2½ inch cutter
• You could also use a festive shaped cutter, make a lattice from pastry strips or even use a crumble
• Grease muffin tins lightly and line them with the larger rounds. 
• Fill with mincemeat to the level of the edges of the pastry. 
• Dampen the edges of the smaller rounds of pastry with water 
• Press them lightly into position to form lids, sealing the edges. 
• Brush each one with milk and make a little slit on top
• Bake near the top of the oven for 25-30 minutes until light golden brown.
• Cool on a wire tray and sprinkle with icing sugar. 
• When cool, store in an airtight container

Let it Snow

Vaughn Monroe and His Orchestra 1945