mince pies

[alemci]

Hi

someone suggested making mince pies and then freezing them but not cooking them. I would need the tins so I can't really do this.

could you part cook them possibly and then freeze them and then reheat them

any help would be appreciated?

I always do this it works brilliantly. What I do is to line the tins with some cling film then make the pies in the tins and put in the freezer (uncooked) for an hour or two until they're quite firm. I then remove them, put in a tupperware box and stick them back in the freezer. Then when I want to reheat them I put them back in tins (greased this time) and give them an extra few minutes in the oven.

Fresh mince pies every time - what could be nicer?

thanks Mrs M

helpful hint about the tin. I could do that

do you do the half way thing with egg white and sugar.

my pastry was a bit rubbish though. next time i will use hard marg and lard. only had soft stork in tub plus lard.

This my pastry recipe:

220g plain flour
40g caster sugar
60g butter
50g lard
1 egg yolk
1-2 tbsp milk to mix.

Makes a slightly sweet, very tender shortcrust pastry.

I brush with egg or milk when I put them in the oven and sprinkle with icing sugar when they come out.

I freeze mine once cooked and cooled in tupperware. then just take out half a dozen or so when they're needed, only take a couple of hours to defrost. And Robert is your father's brother