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Impress your customers with this mince pie recipe...

Impress your customers with this mince pie recipe...

 Alans _mince _pies

As you can imagine, we spend a lot of our time with commercial kitchens, designing, building and supplying everyone from restaurants and hotels to hospitals and universities.

Sometimes, we forget about the wonderful recipes and creations our customers make in these kitchens once the power is on and they are operational.

Luckily, Alan, our sales manager and professional chef, has some fantastic tried and tested Christmas recipes that he's let us share with our customers and friends!

Merry Christmas from the Bettaquip team, hope you enjoy!

Homemade Mince Pies

For the Sweet Pastry

  • 8oz Plain Flour
  • 4oz chilled butter diced
  • 1oz icing sugar
  • Zest of 1 satsuma
  • 1 egg beaten with 4tbs milk in as well
  • Pinch table salt

For the mince meat

  • 1 dessert apple grated
  • Zest of 2 satsumas juice of 1
  • 100gm vegi suet or butter
  • 200gms mixed dried fruit
  • 50 gms mixed peel
  • 100 grms green glace cherries
  • 50 gms flaked or nibbed almonds (lightly toast in a dry pan to release more flavour)
  • 160g light brown sugar
  • 1 heaped tbs of mixed spice, 50ml brandy or Jack Daniels,50ml port or sloe gin.
  • Combine the dried fruit with all the ingredients inc the booze (if you dont like booze use more orange juice) allow to rest for a week in a sealed container.

Place the flour in a bowl (no need to sieve) add in the diced butter, icing sugar, grated satsuma, salt, with finger tips mix all into the flour until it resembles breadcrumbs

Make a well in the center add in the egg and milk mix (not all of it, you may not need it) mix it together to form a ball of dough, take out of the bowl knead for a minute to bring together flatten out slightly into a rectangle and wrap in cling and chill for 1 hour

Bring out of the fridge allow time for it to lose its chill, lightly flour your work top and rolling pin and roll out the pastry to your chosen thickness roughly the thickness of a pound coin.

Cut out rounds to fit the tray you are using (I use a yorkshire pudding tray)

Fill with the homemade mincemeat, heaped, because when it boils over to the edge of the pastry that is the best bit (we call this gubbins in the trade)

Top with either a smaller lid or cut shapes, stars or trees etc etc

Egg wash and bake at 175dgc (make sure you have pre heated the oven) for 20 mins until nicely coloured, depending on your oven could be a few mins more, keep an eye on them (fan assisted ovens are quicker than no fan or static heat ovens) don't worry if the lids rise slightly they will collapse down again but this is the homemade look

Take out of the oven allow to sit in the tray for a few mins then transfer to a cooling rack

When cooled dredge with icing sugar enjoy, or give as edible gifts along with truffles and the shortbread we'll be posting on Friday!

Above all, have a very Merry Christmas and a prosperous new year!
From Bettaquip - supplying all of your commercial kitchen needs!

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