Mrs Beetons Puddings and Desserts Revisited
Mince Pies
Very Good Puff Paste
Mincemeat
Roll out the paste to the thickness of about 6mm (¼ inch_ and line some good sized patty pans with it.
Fill them with mincemeat, cover with paste and cut it off all round close to the edge of the tin.
Put the pies into a brisk oven, to draw the paste up and bake for 25 minutes, or longer, if the pies are very large.
Brush them with beaten egg white, sprinkle with sugar and put them into the oven for a minute or two, to dry the egg.
Dish the pies on a white d’oyley and serve hot.
They may be merely sprinkled with caster sugar instead of being glazed, when that mode is preferred.
To re-warm them, put the pies on the patty pans and let them remain in the oven for 10 minutes or 15 minutes and they will be almost as good as if freshly made.
Time: 25 to 30 minutes. 10 minutes to re-warm them.
Sufficient 225g (8oz) paste for 4 pies.
Seasonable at Christmas time.
MINCE PIES
1311. INGREDIENTS - Good puff-paste No. 1205, mincemeat No. 1309.
Mode - Make some good puff-paste by recipe No. 1205; roll it out to the thickness of about 1/4 inch, and line some good-sized pattypans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d’oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the pattypans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made.
Time - 25 to 30 minutes; 10 minutes to re-warm them.
Average cost, 4d. each.
Sufficient 1/2 lb. of paste for 4 pies.
Seasonable at Christmas time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved