Christmas Treats This Saturday
Our Christmas shopping experience starts this Saturday, with the shop open late to help you find the perfect Christmas gifts with mulled wine and homemade mince pies to nourish you shoppers.
If you cannot bless up with you presence but have a hankering for those yummy pies here’s the recipe so you can fill your tum with this seasonal favourite.
Herald & Heart’s Indulgent Mince Pies
Makes roughly 20
500g strong plain white flour
175g caster sugar
1 orange, rind and juice
250g cream cheese
25g golden caster sugar
500-625g good quality mince meat
2 lemons. Grated rind and juice
milk to glaze
icing sugar for dusting
Start with the pastry.
Sift flour and sugar into large mixing bowl. Cube the butter and add to the flour and sugar mixture, rub between your fingers til the mixture begins to look like breadcrumbs then mix in the orange rind. Then using a knife stir in the orange juice until the dough begins sticking together. Finally roll the pastry into a ball, wrap in clingfilm and refrigerate for 30 minutes prior to use.
Pre-heat the oven to 220c or gas mark 7.
Knead the pastry lightly, roll out (around ¾) fairly thick, use a pastry cutter to cut out your rounds, re-rolling pastry when necessary. Butter two tins and line them with the pastry rounds.
In a bowl stir the mincemeat, lemon juice and lemon rind together, then fill the pastry rounds to halfway with the mincemeat mixture. Then in a bowl add the caster sugar and cream cheese together and beat until smooth, once smooth top of the mincemeat and spread out level.
With the remaining pastry roll out and using star pastry cutter- for that festive feel! Cut out enough stars to place one on top of each mince pie. Brush the tops of the mince pies with a small amount of milk before placing in the centre of the oven to bake for 15-20 minutes until the mince pies turn golden.
Allow mince pies to cool before removing from tin. Before serving add a dusting of snowy icing sugar.
Enjoy! — feeling festive.