Mince Pies.
Ingredients
Directions
The book says “a fierce oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Butter some tin pattypans well and line them evenly with puff paste.
Fill the pattypans with mincemeat.
Moisten the edges of the covers, which should be about ¼ inch thick, and close the pies carefully.
Trim off the excess paste and make a small aperture in the center of the crust with a fork or knife.
Bake and finish
Ice the pies with cold water and sifted sugar if desired.
Bake in a preheated oven at 400°F (200°C) for 30 minutes.
Cover with paper if they start to brown too much.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Puff paste
- Forms the flaky, crisp pastry case and lid that hold the filling.
- Mincemeat
- Provides the sweet, spiced filling that fills the pies.
- Sifted sugar
- Adds sweetness and a light sugary finish on the iced top.
The step that matters
Covering the pies to control browning. Sugar and fats in the pastry brown quickly at high oven heat, so the crust can darken before the filling is hot. Covering with paper slows browning while the pies finish baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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