
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!
Specialists in the design, supply, installation and after sales care of commercial kitchens and catering equipment
CALL US TODAY 0845 226 3635