Delia's mince pies - some questions

[NuzzleandScratch]

So I've been making these for the past few yrs, and every year remember that I hate making them! I also do her mince, which is easy to make, but seem to run into problems with the pastry.

Firstly, how much water do you add, once you've rubbed in the fat? Delia says 'enough to leave the bowl clean', suggesting a minimal amount, but if I add too little, it falls apart later.

When rolling out the dough, do you keep flouring the worktop & rolling pin, or is this wrong? If I don't, it ends up all sticky.

Next, Delia says the recipe makes 24 mince pies. How?! Yesterday I managed 12 regular & 12 mini. Does the dough just need to be thinner? (interestingly in her old book, she says the same recipe makes 3 dozen!)

Lastly, I find the filling always bubbles out & pushes up the lids. I guess maybe I should add less mince, but I'm already only using a teaspoon per pie, any less seems mean.

Anyway, I've sent dh out today to buy ready to roll shortcrust, as the in laws have now arrived, & I don't want to be getting stressed over pastry! But any tips welcome!

I don't use Delia's recipe but I do the pastry in the magi mix and add water until it just comes together in a ball. I then chill for at least half an hour before using. Do you chill the pastry?
With shop bought mincemeat you do have to be quite stingy, but the homemade one I've made for the last couple of years can be fuller as diesbt bubble up so much.

If it doesn't work well either buy parts or try a different recipe!

Thanks Jenni. Yes, I chill the pastry for 20-30 mins. Does the magi mix do the rubbing in the fat bit? Very tempted to get one if so! Might have to try a different recipe. I've got a giant jar of mince still, might have to save some for next year!

I've never managed to get 2 dozen from her recipe!

I don't use her recipe, but make my pastry in the FP and just add enough water for it to form a ball, then chill. It does come out stickier than if I make it by hand, but I just use more flour when rolling out.

I have also noticed that you can put in more homemade mincemeat without overflow than you can shop bought.

I use the following recipe for pastry :

8oz plain flour
2oz Cookeen or Trex
2oz solid stork (we have to do cow's milk free but butter would be fine)
2oz caster sugar
All rubbed in then water added to bind, probably 30-50mL

Makes 24 easily.

This is my mincemeat recipe cranberry jewelled mincemeat

Thanks for the replies. Never heard of Cookeen or Trex, what are they?! 30-50 ml of water is definitely more than I use, perhaps that's the problem.

They're solid vegetable fat, use them in place of lard. You find them with the margarine in supermarkets.

Sounds good, lard stinks!

I used to use Delia's, never got the amount she promised. Hers must either be tiny of ridiculously thin.

Ditto the bubbling issue

Now I do magimix pastry- it's a doddle but very short, fine for MPs but not sure I would use for a big pie like apple.
I use silicone moulds as they are deeper, so you can put more mincemeat in without bubbling up. Have to use a big cutter for the bases though.

Love magimix. Don't use it all the time, but for little pies, crumbles, pates, some specific cakes, soups.... Amazing

I have also followed her recipe for years and also hate making them . Unfortunately my family love them and now refuse to eat shop-bought pies

I've tried to work out why it's such a chore. I think it's because I worry the whole way through that I'm doing it wrong and wont make perfect short pastry! So yesterday I taught my 12 year old DD to make them (at her request) and tried to make it as relaxed and fun as possible. Needless to say, hers turned out perfect!

I think you have to accept that you won't get as many as she claims out of the recipe. I now double/triple it and just make as many as I can without stressing about it. I use my magimix and add about 4 tablespoons of water to 300g flour. I just add it gradually until the pastry comes together in a ball - it is definitely much easier in the magimix. I also worry less now about resting it in the fridge - I find it then takes ages to soften up after being in the fridge.

I only add a teaspoon of mincemeat (homemade) otherwise it does tend to overflow.

I love the magi mix for rubbing in as hate putting my hands into stuff. It's the main thing I use it for!

I've made Delias pastry and I think the key is to not obsess too much about having quantities bang on to the exact ml/g.

You make the crumbs with flour, butter and lard (which must be room temp) then I add little bits of water until I get a ball. If I put too much water in it goes a bit sloppy around the edges, then I just add a bit more flour.

I usually leave the pastry in fridge for 30 mins then bring it out to warm up to room temp before rolling out.

I manage to get the stated quota of pies.

Made some yesterday: 4oz flour, 1oz lard, 1oz marge, just enough water to bind together. Don't put it in fridge; I've tried that previously and it makes no difference....made 18 small pies...1teaspoon mincemeat in each. Worst bit is judging the amount of water, add it gradually. My mother never owned scales, but her pastry was out of this world.