Phil Vickery’s Perfect Homemade Mince Pies Recipe | This Morning

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This Morning airs each weekday in the UK, on the ITV1 channel, between 10am and 12.30pm. It is described as “a mix of celebrity interviews, showbiz news, topical discussion, competitions, health, and more.”

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  • It’s never too early for a mince pie and it seems many agree – Asda started stocking them in August, 4 months early, and shoppers have already spent a whopping £17 million on mince pies so far this year. Phil’s in the kitchen ready to show us how to bake your way to mince pie perfection!
    Broadcast on: 25/11/19

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    Homemade Mince Pies Recipe

    Ingredients

    For the streusel topping:

    • 70g plain flour
    • 70g salted butter
    • 1 tsp cinnamon
    • 1 tsp allspice
    • 120g finely chopped pecans
    • 75g dark brown sugar
    • 500g ready rolled short pastry (preferably sweet short pastry)
    • 350g luxury mince meat
    • zest of 1 large orange and 1 lemon
    • 2 tsp ground cinnamon
    • 2 tbsp ground almonds
    • 2 tsp rosewater
    • 1 tbsp brandy

    Rich shortcrust pastry

    • 175g cold unsalted butter
    • 350g plain flour
    • pinch of salt
    • 1 tbsp castor sugar
    • 1 large egg, lightly beaten
    • ½ egg shell of cold water, approx

    Method

    For the shortcrust pastry

    1. Place the cold butter, flour, salt and sugar together in a food processor. Mix until you have a fine breadcrumb texture, do not over work
    2. Add the egg and water and mix well, using the pulse button. Do not overwork or the pastry will shrink when cooked.
    3. Turn out of the processor and knead very gently to bring together.
    4. Flatten slightly (makes it easier to roll when chilled) wrap in cling film, then chill for about 20 minutes before rolling.

    For the Mince Pies

    1. Preheat the oven to 200°C gas 6.
    2. Make up the topping by rubbing the butter into the flour until you have fine breadcrumbs then add the cinnamon, allspice, chopped pecans and brown sugar
    3. Mix the mincemeat with the zests, cinnamon, almonds, rosewater and brandy
    4. Roll out the pastry on a floured surface to a thickness of about 5mm and use a cutter to cut out pastry discs which will line the bases of the patty tins
    5. Carefully line the moulds with the pastry, then spoon in enough mincemeat to fill – make sure you do not fill more than three-quarters full
    6. Spoon over the topping evenly, then bake in the oven for about 15-20 minutes, or until the pastry is golden brown and crisp

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