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

Blackberry Mincemeat

Its Monday again.. the weeks are flying by

Rain is forecast later today... and will continue for the rest of the week... hopefully. 

Photo circa 1940

The laundry is already hanging on the line... with just one load waiting to go out. I hope it dries quickly as Im really not a fan of drying indoors

Two years ago I planted a blackberry cutting in a large tub in the corner of my Victory Garden. It grew very slowly and produced nothing. But this year it really flourished and Ive managed a small harvest of beautiful berries

I was wondering what to make. Jam maybe? Or possibly a pie. Thinking ahead I decided to make some delicious Blackberry Mincemeat ready for my Mince Pies this Christmas

. 

This recipe from "Woman" magazine and just look at that amazing colour. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pies

1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lb (200 g) of dried mixed fruit

2 – 3 rounded dessertspoons of soft brown sugar 
8-10 drops almond essence
2 rounded teaspoons of British mixed spice (recipe here )
Honey or golden syrup

• Chop up apples 
• Place in saucepan with a spoonful of water and soft brown sugar 
• Simmer until apple is soft 
• Add berries, mixed spice and almond essence 
• Simmer on low for another 15 minutes stirring occasionally 
• Switch off heat.
• Add your margarine/butter/suet 
• Stir in until melted
• Add chopped nuts and dried fruit plus 
• You can also add an optional drop of whisky or brandy.
• Stir well 

• Carefully spoon into clean, sterilized jam jars
• Leave a 1/2 inch headspace at the top of the jar 
• Drizzle the top with a little warm honey or golden syrup 
• Clean the rim of the jar before adding the lid to ensure a perfect seal 
• Water bath process for 15 minutes.. or
• Store in the fridge until needed to make your Christmas Mince Pies