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Hello All,

It’s been a while!  I have been so busy in production as we have launched a new product called Essential Luxury Mincemeat.

We just launched it at Ludlow Food Festival, which was a great weekend lots of familiar and new faces!!

The mincemeat is luxury mincemeat in a kilner jar (perfect for keeping Lentils or pasta in once empty) and is ideal for a Christmas gift or it will give those seasonal get togethers a more personal touch if you have some home made goodies to serve!

Don’t hesitate to get in touch for how to get hold of our amazing mincemeat!

Also see below how to create the perfect short crust mince pie!

Please let me know how you get on bye for now!

Kevin

Short crust Pastry:

• 200g soft flour
• Pinch of salt
• 100g butter
• 2-3 tablespoons of water

 Method:

• Make sure butter is at room temp.
• Sieve flour into bowl and add butter in cubes.
• Use fingertips to mix together to make a light breadcrumb mixture.
• Add small amounts of water and mix together until a solid ball is formed.
• Cover with cling film and rest in the fridge for 30 mins.

 To make mince pies:

• Heat oven to 200C/Gas 6
• Lightly grease patty tins with butter.
• Flour work surface and roll out pastry.
• Cut lids smaller than base.
• Put all bases onto the patty tin and prick bases to stop them rising.
• Fill each base with mincemeat (not too much as will overflow when cooking!)
• Brush the base edges with milk so that the lids stick when placed on top.
• Squeeze edges together and prick lids and brush with egg.
• Place in the oven until golden brown approx 20 mins.
• When cooked place on a wire tray to cool.
• Keep in an airtight container once cooled.

To Serve: Serve warm with a dusting of icing sugar.

TOP TIP:  Usually there is some pastry left over dependent on how thin/thick you have rolled it.  So not to waste this I like to create little shapes such as holly, Christmas trees ECT to use as decoration when serving my pies.

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