Mince Pie Tips

[poliphilo]

I've been practising my mince pies. Here are some tips:

1. Thick pastry is better than thin pastry.

2. Don't add sugar to the pastry, add salt.

3. Tarts are better than pies. The pastry lid is redundant- also it severely limits the amount of mincemeat you can spoon in.

Comments

[huskyteer.livejournal.com]

3. But the pastry is the best part!

[poliphilo.livejournal.com]

The thing is to get the balance right. Too many mince pies- especially supermarket ones- are really mean with the filler. Pastry's great, but you need something to go with it

[michaleen.livejournal.com]

Why salt? Sorry for what might be a dumb question, but I've never made mince pies.

When I make dessert paste, I always add sugar, in addition to the usual small amount of salt. It does make the pastry sticky and difficult to work with. When it gives me too much difficulty, I just toss it in the freezer for a few minutes. That usually calms it down.

[poliphilo.livejournal.com]

Why salt? It just tastes better. The mincemeat is already extraordinarily sweet; add salt to the pastry and you're setting up a pleasing contrast.

[michaleen.livejournal.com]

That makes perfect sense and thanks.

[wolfshift.livejournal.com]

Oh man, I haven't had a mince pie in /years/. Now you've got me craving it!

[poliphilo.livejournal.com]

They're very easy to make- that is, if you can buy the mince-meat. I guess that might not be so easy in the USA.

[sovay]

that is, if you can buy the mince-meat. I guess that might not be so easy in the USA.

I have a friend in D.C. who makes mincemeat. It's also possible to buy, although it takes some tracking down; my mother occasionally makes mince pies around Christmas, to go with the figgy pudding.

[poliphilo.livejournal.com]

I love figgy pudding. For me it's at the very heart of the Christmas experience.