Variety, Spice and Life
I like to have a little variety on my stream and although the image is just yet another WR&S, the narrative is a little different today. Today you get a recipe!
The best part about mince pies, and I’m talking homemade, not shop bought, is when you overfill them, and all the fruit and sugar caramelises. So I’ve expanded on that and this is my take on mince pies courtesy of that culinary classic ‘Recipes for the Faint-hearted’ by Arthur O’Sclerosis.
For the pastry:
375g Plain flour
200g butter at room temperature
100g castor sugar
1 egg
1 bottle New Zealand Sauvignon blanc
1 jar mincemeat
Rub in the flour and butter then add the sugar and egg and bring together. You may need a drop of water if the pastry is a little dry to form a ball. Don’t overwork the pastry. Chill. That’s the pastry, not you, you’re already chilled because you have a glass of wine alongside.
There’s a lot of butter and sugar in this but remember, January is for the diet, oh and possibly a coronary stent or two!
Roll out the pastry into a long rectangle and as thinly as possible. I do this between 2 sheets of cling film, much easier. Then spread the mincemeat evenly over the pastry. Roll up from the longest side and cut into thin slices. Lay the ‘swirls’ on a lightly greased baking sheet and brush with some egg wash. Bake for about 15 minutes or so.
Remove them from the baking tray straight after removing from the oven otherwise all those sugars will have welded them to the baking sheet!
The only annoying thing about them is that they only last 2 minutes in our house.
Enjoy!
The music for today is a 10-minute love song about going to the IMAX
Variety, Spice and Life
I like to have a little variety on my stream and although the image is just yet another WR&S, the narrative is a little different today. Today you get a recipe!
The best part about mince pies, and I’m talking homemade, not shop bought, is when you overfill them, and all the fruit and sugar caramelises. So I’ve expanded on that and this is my take on mince pies courtesy of that culinary classic ‘Recipes for the Faint-hearted’ by Arthur O’Sclerosis.
For the pastry:
375g Plain flour
200g butter at room temperature
100g castor sugar
1 egg
1 bottle New Zealand Sauvignon blanc
1 jar mincemeat
Rub in the flour and butter then add the sugar and egg and bring together. You may need a drop of water if the pastry is a little dry to form a ball. Don’t overwork the pastry. Chill. That’s the pastry, not you, you’re already chilled because you have a glass of wine alongside.
There’s a lot of butter and sugar in this but remember, January is for the diet, oh and possibly a coronary stent or two!
Roll out the pastry into a long rectangle and as thinly as possible. I do this between 2 sheets of cling film, much easier. Then spread the mincemeat evenly over the pastry. Roll up from the longest side and cut into thin slices. Lay the ‘swirls’ on a lightly greased baking sheet and brush with some egg wash. Bake for about 15 minutes or so.
Remove them from the baking tray straight after removing from the oven otherwise all those sugars will have welded them to the baking sheet!
The only annoying thing about them is that they only last 2 minutes in our house.
Enjoy!
The music for today is a 10-minute love song about going to the IMAX