Well, Christmas isn’t far away!
You can’t beat a home made mincemeat pie with crumbly pastry and that buttery goodness that shop bought pies quite simply don’t have. Last year I laboured over home made puff pastry with its many folds and turns but this year I’ve elected for the easier “Pâte Sablée” which is a more delicate pastry that melts in the mouth like no other. The pastry is in fact so delicate that easing the pies from the baking tray was an act of love that called for very gentle hands and the use of a miniature spatula to ensure they stayed in one piece ready for my guests.
Traditionally mincemeat pies are covered with a full pastry lid but as I love the mincemeat filling I find I can fit a little extra in if I opt for an open pie covered with pastry stars. Served warm and topped with a spoonful…
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