A (fairly dim) mince pie question

[NotFromConcentrate]

I usually make my own mince pies, but this year I fancied trying my hand at iced ones too. I bought ready-to-roll icing because I am lazy busy, but how do I bake the pies? Do I bake the pastry on its own before I add the mincemeat and icing?

Also, I fancied adding marzipan because I like them with ground almonds in the pastry. Do the domestic goddesses among you think it could work (either with an icing or pastry lid) or am I doomed to fail on the marzipan front?

Thank you

I think you would bake the mince pies as normal and then add the icing on top of the pastry when cool, wouldn't you? I've never seen ones with an icing lid.

I've made frangipane mince pies before which have a ground almond/eggy mix on top of the mincemeat, topped with flaked almonds. This gives a marzipan edge to the whole thing. They are yum.

Short of that, you'd need maybe a few very small cubes of marzipan in the mincemeat before you put the pastry lid on.

You need to bake mincemeat otherwise the suet in it doesn't melt. If you baked without a lid I would imagine it would go dry. I think what I'd do is bake with a very badly attached lid, so you can whip the lid off as soon as it comes out the oven.

Then once cold, you can top with a round of icing.

I've done open topped ones straight in the oven before and they didn't seem to dry out too noticeably. Then wait for them to cool and ice.

As for marzipan, why don't you put a slice of marzipan in the bottom of the pie, then a spoonful of mincemeat, and then your lid?

I put a disc of marzipan in the bottom, under the mincemeat - it's delicious.

Bertie - I think the op wants to end up with the home version of this:
www.tesco.com/groceries/Product/Details/?id=258249898

You need to cook first - open baked and then wait till they cool and add the icing - it's literally sugar glycerine and egg white so you don't cook it, it would go everywhere!

I imagine I would roll out the icing to 0.5cmm max and use a smooth round cutter that fits inside the pie top. Bit of a labour intensive task though eh?

I always thought about doing these then just bought them. I never put a lid on my mince pies, I find a cut out star popped on the top and dusted with icing sugar looks more glam.

You can actually buy or make a suet free mincemeat. so you could blind bake the cases, and then add the mincemeat and icing.

My tip is always add some tangerine rind to the pastry mix, and mix to a dough with tangerine juice (or clementine) they taste fabulous.

Oh, okay. I think I just assumed there was patry under that icing!

I've done a 'Christmas bakewell' before which is always popular - pastry case with a generous layer of mincemeat (not the stingy smear of jam you seem to get ) then a disk of marzipan, topped with frangipane or almond sponge.. yummy

My Great aunt always bought jars of shop mincemeat but then tip it into a bowl and lace genereously with sherry before using

Roflcopter @ BertieBotts and ExpectoPatronum on the same thread

And both being mince pie experts

Yes, typically I prefer a pumpkin pasty, but I'm trying to get into the festive spirit

love the idea of frangipane/marzipan.

Haven't made mince pies before and not sure if I'm brave enough to make pastry from scratch Binfullofmaggotsonthe45 do you think adding tangerine rind and juice to ready made work?

If so what pastry is best to use?

Also how would I go about making my own mince meat? Is it worth the effort?

Just basic pastry recipe - half fat to flour. Lard or trex as half the fat, butter for the other half. If you do all butter it will work but rolling and "shortening" of the pastry is a bit of a PITA. Tangerines I used instead of orange and i just throw in the rind to add to the smell. The juice makes for a shorter crisp pastry.

240g/8oz plain flour
60g/2oz vegetable shortening
60g/2oz cold butter, cut into small cubes
1 tangerine, juice only
pinch salt

HTH

Yes it does, I think I'll give it a go. Thanks

Oh i would recommend leaving the pastry rest for 30 mins in the fridge before rolling too.

I made another 24 to add to the freezer box this morning. Only 18 made it in.

Thanks for all the replies! Sorry it's taken me so long to report back, my Mumsnet-inspired Christmas preparations have eaten into my actual Mumsnet time!

I tried the iced mince pies this week.... Delicious! Just baked my mincemeat-filled pastry with no lid, and then when they were cold I added the (shop bought, ready-to-roll) icing. I found double-sided biscuit cutters which are perfectly round on one side, and they worked really well!

I put amaretto in my mincemeat and ground almonds in my pastry this time, will definitely try the tangerine idea next time.

Can't wait to try the marzipan idea too - I was all set to make some this morning and the battery went on my scales :(

Binfull

Mince pies are like catnip in this family!

You seem to have gotten the bug big time!

I never used to make pastry at all well until I got handed my great granny's Mrs beatons book (rich shortcrust pastry recipe)and the same year got a food processor. Brilliant, I sail through pastry now. . I like the idea of iced mince pies, will have to give that a go