Lowestoft Christmas Recipes from Jackie's Kitchen

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Lowestoft Christmas Recipes from Jackie's Kitchen

Lowestoft Christmas Recipes from Jackie's Kitchen

20th December 2012

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Fed up with trawling through pastry with your mince pies??? Here are three ways to spice up your bog standard mince pie!

Pastry

140g plain flour
Put the flour and butter in a food processor and whizz until crumb-like. Add 3 tbsp cold water and briefly whizz until the mixture comes together.

Heat oven to 180C.Grease a 12 hole tin.
Spoon 1 tbsp mincemeat into each.

Ginger Crumble Topping

40g chilled butter, cubed
75g self-raising flour
75g golden caster sugar
12 tsp stem ginger syrup

In a bowl, rub together the butter, sugar and flour until crumb-like. (Or use a mini processor)
Pile on top of the uncooked mince pies. Drizzle a teaspoon of ginger syrup over each.
Bake in the oven for 20 minutes until golden. Cool in the tin for a few minutes then transfer to a rack to cool.

Meringue Topping

2 egg whites
100g caster sugar

Bake the uncooked pies for 15 minutes.
When nearly ready, whisk the egg whites until stiff peaks. Add the caster sugar and whisk again until stiff and glossy.
Spoon on top of the mince pies and make a peak on the surface.
Return to the oven for 5 minutes until pale golden.
Cool in the tin for a few minutes then transfer to a rack to cool.

Lemon or Orange Icing

8 tbsp icing sugar
Juice of an orange or lemon

Bake the mince pies for 20 minutes.
Cool in the tin for a few minutes then transfer to a rack to cool.
Once cold, in a bowl mix together the icing sugar and enough juice from either an orange or lemon, to make a thick drizzle icing.
It should be soft enough to spread across the top of the mince pies without dripping over the sides too much.
Once spooned over the mince pies, leave to set.

http://www.jackies-kitchen.co.uk/?page_id=1113

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