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Tony Grist

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Mince Pie Tips [Nov. 26th, 2009|10:33 am]
Tony Grist
I've been practising my mince pies. Here are some tips:

1. Thick pastry is better than thin pastry.

2. Don't add sugar to the pastry, add salt.

3. Tarts are better than pies. The pastry lid is redundant- also it severely limits the amount of mincemeat you can spoon in.
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Comments:
[User Picture]From: huskyteer
2009-11-26 10:43 am (UTC)
3. But the pastry is the best part!
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[User Picture]From: poliphilo
2009-11-26 11:27 am (UTC)
The thing is to get the balance right. Too many mince pies- especially supermarket ones- are really mean with the filler. Pastry's great, but you need something to go with it
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[User Picture]From: michaleen
2009-11-26 11:59 am (UTC)
Why salt? Sorry for what might be a dumb question, but I've never made mince pies.

When I make dessert paste, I always add sugar, in addition to the usual small amount of salt. It does make the pastry sticky and difficult to work with. When it gives me too much difficulty, I just toss it in the freezer for a few minutes. That usually calms it down.
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[User Picture]From: poliphilo
2009-11-26 01:01 pm (UTC)
Why salt? It just tastes better. The mincemeat is already extraordinarily sweet; add salt to the pastry and you're setting up a pleasing contrast.
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[User Picture]From: michaleen
2009-11-27 11:48 am (UTC)
That makes perfect sense and thanks.
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[User Picture]From: wolfshift
2009-11-26 12:31 pm (UTC)
Oh man, I haven't had a mince pie in /years/. Now you've got me craving it!
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[User Picture]From: poliphilo
2009-11-26 01:02 pm (UTC)
They're very easy to make- that is, if you can buy the mince-meat. I guess that might not be so easy in the USA.
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[User Picture]From: sovay
2009-11-26 06:04 pm (UTC)
that is, if you can buy the mince-meat. I guess that might not be so easy in the USA.

I have a friend in D.C. who makes mincemeat. It's also possible to buy, although it takes some tracking down; my mother occasionally makes mince pies around Christmas, to go with the figgy pudding.
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[User Picture]From: poliphilo
2009-11-26 09:37 pm (UTC)
I love figgy pudding. For me it's at the very heart of the Christmas experience.
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