OK just made my first ever mince pies - how do I....

[IamBlossom]

make the pastry less like cement?

They weren't bad to be honest (I am no cook - like SERIOUSLY) but they taste OK, look like mince pies and I think my husband will be so delighted I have tried making them he will say they are lovely, but the pastry tastes way to heavy. Any tips?

Thanks,

Bloss.

x

well done, i have never made a mince pie in my life

but i might

however, if i do, i shall buy frozen pastry. even my mum (a very good cook) doesn't bother with her own pastry

it's allowed, imo

my mum is an excellent pastry maker but I, however, am not - even though she did her best to educate me! I buy ready made pastry... a success every time I have mince pies cooling down as I type... mmmmmmm

Using too much water can make pastry hard, so use a little less - it makes it a little more difficult to roll the pastry, but tastes much better. Make sure that your hands, the butter and the water are cold, let the pastry rest in the fridge for 30 minutes before you use it, and handle it as little as possible when you knead and roll it.

Blimey Fio, I didn't realise you were a Domestic Goddess!

I also buy ready made pastry tbh. Shortcrust for mince pies and puff pastry for sausage rolls.

right thanks. Like the less water and fridge tip. Having banged on for a month about making my own mince pies it seemed a cop out to not have a stab at the pastry as well.....i was wrong by the way. Even DH doesn't like them.

have to say, made my first ever mince pies myself at the weekend. Homemade mincemeat and all. Gordon (the chefs and I are on first name terms these days) recommended sweet pastry but that just sounded too revolting so normal but rich short crust pastry it was- 9oz plain flour, 6oz butter breadcrumbed together then 1 egg and 2 tablespoons of water. in fridge for 1 hr. makes about 18 pies with a little star for the top.
Also made christmas cake!! beside myself with smugness.