Jason King
AmyHuangChristmas Food: MINCE TARTS - JAMIE OLIVER STYLE
December 27th 2011 21:33
OK I know these are late and should have been made pre Xmas so I could have put the recipe up but you can make them all year round and they are delicious and I promise to repost them just prior to Xmas next year but OMG they are delicious. I was watching the Jamie's Kid's Xmas Special on the night of the 23rd at mum's place and we both thought it would be great to make our own fruit mince tarts for once. I absolutely LOVE fruit mince tarts but they are packed with so much sugar and preservatives it is out of control - this is probably why I love them so much but it was nice to cook a mince tart that mum could eat and that wouldn't upset her delicate little tummy 
WHAT YOU NEED:
• 100g/3½oz good-quality mincemeat
• 25g/¾ oz dried cranberries or blueberries, chopped
• zest of 2 mandarins (or oranges)
• a splash of sherry or brandy
• flour, to dust
• 250g/8oz good puff pastry
• 1 pack filo pastry
• 50g/1¾ oz melted butter
• 1 free-range or organic egg, beaten
• 50g/1¾ oz flaked almonds
icing sugar, to dust
To be honest I don't think the muffin tins need the filo pastry lining - next time I will be cooking it without it. They are more like mini fruit mince tart scrolls than actual tarts.
WHAT YOU NEED TO DO:
Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the mandarin (or orange) zest and the sherry or brandy.
Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20x40cm/8x16 inch and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm/½ inch gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
BIG THANKS TO JAMIE OLIVER - one of my inspirations that my mum worships and who is so relaxed with his cooking he makes it more fun!!
WHAT YOU NEED:
• 100g/3½oz good-quality mincemeat
• 25g/¾ oz dried cranberries or blueberries, chopped
• zest of 2 mandarins (or oranges)
• a splash of sherry or brandy
• flour, to dust
• 250g/8oz good puff pastry
• 1 pack filo pastry
• 50g/1¾ oz melted butter
• 1 free-range or organic egg, beaten
• 50g/1¾ oz flaked almonds
icing sugar, to dust
To be honest I don't think the muffin tins need the filo pastry lining - next time I will be cooking it without it. They are more like mini fruit mince tart scrolls than actual tarts.
WHAT YOU NEED TO DO:
Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the mandarin (or orange) zest and the sherry or brandy.
Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20x40cm/8x16 inch and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm/½ inch gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
BIG THANKS TO JAMIE OLIVER - one of my inspirations that my mum worships and who is so relaxed with his cooking he makes it more fun!!
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Thanks for an amazing week!!