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mince pies

20 December 2011 by Dominic Franks

… something odd is happening to me… I have a tingly feeling all over… I go outside and the crisp cold air wraps me in its icy grip… but I don’t feel the cold… I feel warm from head to toe and as I breath out, the air turns to glitter and covers my path in fairy dust… I hear bells jingle as the last of the leaves rattle together on the trees… could this be the JOY OF CHRISTMAS…?

… the aroma of baking mince pies has filled the house with its heady scent and as though it has triggered something in the deepest, darkest recess of my mind, I finally feel in the Christmas Spirit… all our events have at last finished for this year… now is the time for me to relax and enjoy the nothingness of it all…

… I made mince pies last year but they weren’t a patch on these… I’ve heard it said up and down the land that once you make your own mincemeat you’ll never go back to shop bought… and it is most definitely true… nothing beats it… this pastry is also utter perfection and I have to nod to the wonderful Dan Lepard for this one… it calls for cream cheese to be added into the pastry mix and although I used cottage cheese instead of cream cheese, it really is a most excellent and complimentary pastry…

My Mince Pies
i’m entering the top picture into Jac’s No Crouton’s Required who’s theme this month is Festive Photo’s… and I really do feel festive when looking at its pure Christmassy essence… I hope she likes it.

for the filling
I urge you to make your own… check out my very simple whisky mincemeat

for the pastry
300g plain flour
3/4 teaspoon baking powder
112g caster sugar
150g unsalted butter
100g full fat cream cheese (I used cottage cheese which was excellent)
75g ground almonds
1 egg yolk
a little milk to bind

– sift the flour baking powder and sugar into a bowl, add the butter and rub until it resembles breadcrumbs

– add the cream cheese, ground almonds and egg yolk, take a knife and mix until it comes together into a dough, you may need to add a little milk here, as I did.

– chill the dough for at least 30 mins before rolling out.

– use a fluted cutter larger than the holes in the pie tray and cut out as many as you need, remembering to leave enough pastry for the lids.

– bake at 180C for roughly 20mins or until the pastry is golden.

eat and of course enjoy!

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Comments

  1. Les rêves d'une boulangère (Brittany) says

    20 December 2011 at 11:29 am

    Yay! So glad you are enjoying the Christmas season. What a perfect way to celebrate. I love mince pies. They are a classic!

  2. At Anna's kitchen table says

    20 December 2011 at 12:09 pm

    I really must try and make mincemeat! I've never tried before. That pastry sounds intriguing- I'm off to check it out!
    Merry Christmas to you and yours Dom!
    Xx

  3. Katy Salter @ Pinch of Salt says

    20 December 2011 at 12:15 pm

    Is the Dan Lepard tip/recipe in his book? I want that book so badly. These look so light, crisp and delicious. Am making my mum's mince pies recipe later this week, will post if I get time. Happy holidays!

  4. Xinmei @ Pudding Pie Lane says

    20 December 2011 at 1:30 pm

    I didn't actually know mincemeat was made from fruit (an not meat) until I was 13! Oh dear :S Your ones look great, I really like the deep filled texture 🙂 Merry Christmas!

  5. Susan Lindquist says

    20 December 2011 at 1:34 pm

    Dom! An urgent question! Do you think this pastry crust would hold up if I rolled it and cut rounds to to fill with the mincemeat (filled cookie-fashion) ? I, too, made my own mincemeat and want small bites to offer folks … thanks!

  6. A Trifle Rushed says

    20 December 2011 at 1:47 pm

    You are so right, mince pies using homemade mincemeat, in homemade pastry, baked in your own kitchen are by far and away the very best. I've just found the pastry in the book and I was planning to bake another batch of pies later today! I know there is cream cheese in the fridge and ground almonds in the cupboard. So as soon as I have walked the dog, I will set to and make the pastry. Yippee!

  7. Dom at Belleau Kitchen says

    20 December 2011 at 1:48 pm

    @ Susan It's very crumbly Susan so I'm not sure it would turn into wheels (if that's what you mean??) You could use more milk to make a more robust pasrty maybe and chill it for longer. xx

    @Katie -yes recipe in the book… go and buy it, it will change your life!

  8. Karen S Booth says

    20 December 2011 at 2:54 pm

    AT LAST! Dom is enjoying the FESTIVE season, he is scattering glitter and mince pies wherever he goes and life is FUN and GOOD! WONDERFUL looking Mint Spies Dom, MERRY CHRISTMAS!
    XXXXXXXXXXX

  9. Laura@howtocookgoodfood says

    20 December 2011 at 3:52 pm

    Pleased to hear you getting into the Christmas mood, and wish I had some of your mince pies handy. I am a big fan of using cream cheese in pastry too! X

  10. Mark Willis says

    20 December 2011 at 6:59 pm

    Don't you think the tingly feeling might have something to do with the Whisky Mincemeat??

  11. MissCakeBaker says

    20 December 2011 at 8:20 pm

    Did wonder myself if you'd been on the cooking sherry for a minute there Dom! Lovely looking mince pies. I'm going to try your mincemeat recipe next year!

  12. Phil in the Kitchen says

    20 December 2011 at 10:40 pm

    I love the sound of that pastry. Ah, the Joy of Christmas, that book always gave me a tingly feeling all over and made me warm from head to toe. No, hang on, my mistake, that was the Joy of something else entirely.

  13. Jenn says

    21 December 2011 at 1:21 am

    Oh, those look lovely, Dom! I had my first minced pie about 2 years ago, if you can believe that. I wish I had tried yours instead!!

  14. Susan Lindquist says

    21 December 2011 at 2:05 am

    Okay! Thanks, dearie! I'll let you know how things turn out … on the list for tomorrow's bake time … so excited! Kids are coming home, presents are getting wrapped, the reinforcements (hic!) are getting laid aside, and the family activities are getting planned! Wahoo!

  15. miskcooks.com says

    21 December 2011 at 9:00 am

    Exquisite little pies! Dan really is a master of his craft, and makes this sort of thing so achievable. Good luck with the contest, too.

  16. Magnolia Verandah says

    21 December 2011 at 10:05 am

    Dom you are relaxed now that's why you are enjoying the Christmas spirit yay! I put cream cheese in the filling with the mincemeat but the next batch (of which there will be several) I must try it in the pastry ooh lovely and rich. Can't be tempted until the Red Dress Diet is finished though – only 4 more days to go.

  17. Michael Toa says

    21 December 2011 at 10:29 am

    Love mince pies, especially home made ones like yours! I can almost, almost smell them from here. They look beautiful Dom.

  18. GG says

    21 December 2011 at 10:44 am

    Isn't it great when you can take a moment to stop and appreciate Christmas. There's nothing more Christmassy smelling than mince pies. GG

  19. Birthday Flowers and Bouquets Free Next Day Delivery says

    21 December 2011 at 1:05 pm

    Something i have never done is make my own mince pies! the M&S ones are just so yummy! You make it sound easy though and yours really do look delicious so as I'm not too late I think I may just have to make a batch intime for the christmas eve. Thank you!

  20. Chele says

    21 December 2011 at 6:46 pm

    You just can;t beat home made mince meat made into home made mince pies. Perfect looking examples Dom.

  21. C says

    21 December 2011 at 8:24 pm

    They look lovely Dom. Glad to hear you're finally feeling festive and ready to enjoy the season!

    I must turn my hand to pastry at some point – I might get addicted though!

  22. Anne says

    22 December 2011 at 8:51 pm

    This is about the first year I've not made mince pies 🙁

    Yours look perfect and well filled with the mincemeat! Am intrigued by the cottage cheese!

  23. Brownieville Girl says

    23 December 2011 at 8:07 am

    I would NEVER have thought of adding cottage cheese to pastry – almost in danger of becoming ever so slightly healthy Dom!!!!!

    P.S. Phil you are sooooo Bold!!!!

  24. Choclette says

    23 December 2011 at 7:49 pm

    Dom your mince pies look wonderful – so much better than mine. And it's so true about the mincemeat. Even CT, mince pie hater that he is, wolfed down a few of mine this year. Might have to make some more using your pastry. Glad to hear you're relaxing a bit now as evidenced by using a Dan Lepard recipe 😉

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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