It’s Christmas!!!

christmascard

©eleanorwright

This year I was in charge of the Wright’s Christmas card! For those who don’t know, we have always made our own card for as long as I can remember. It was a family event each year in which we got together, designed a card and then created them (often a screen print); there has been many creations over the years. Anyway this year one thing led to another and so I was put in charge.

The Christmas tree image is made up of ingredients that make a recipe that is associated with Christmas. So with this in mind I decided to post the recipe on my blog so you all can make them at home!
onecookonecamera_mincepies

©eleanorwright

That’s right. The ingredients make up mince pies, with a surprise ingredient of cranberries (which makes the mincemeat less rich!)

Cranberry Mince Pies

Ingredients:

  • 375g plain flour
  • 260g unsalted butter
  • 125g caster sugar
  • 1 egg
  • 1 jar of mincemeat (600g)
  • 100g of cranberries

Method:

  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together.
  2. Tip out onto a lightly floured surface and fold until the pastry comes together. Wrap the pastry in cling film and chill for 10 mins.
  3. Tip the cranberries into a pan with a small amount of water (just a tablespoon or two) and a teaspoon of sugar, then cook them until they soften slightly.
  4. Heat oven to 220C/200C fan/gas 7.
  5. Roll out the pastry to your ideal thickness. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays.
  6. Put a small amount of the cranberries at the bottom of each and then spoon the mincemeat on top. Alternatively you can mix the cranberries in with the mincemeat if you would prefer
  7. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. I also cut out stars for on the top, and alternated lids and stars.
  8. Glaze with the rest of the egg, then make a small cut/holes in the tops.
  9. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

So there’s my little twist on the mince pie recipe. With not being a huge fan of pastry myself an even healthier option is to use filo pastry instead of the egg pastry, just as tasty but not as heavy.

I would like to wish all my friends and family a very merry christmas and a happy new year! Hope you all enjoy the festivities and eat lots of mince pies.

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