Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, aunt audrey's mince pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Aunt Audrey's Mince Pie is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Aunt Audrey's Mince Pie is something which I’ve loved my whole life.
She's made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed! Cook in pie shell until done.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook aunt audrey's mince pie using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Aunt Audrey's Mince Pie:
- Get 172 g shifted self-raising flour
- Take 42 g lard
- Prepare 42 g unsalted butter
- Prepare 2 tbs cold water
Add a grating of orange zest to your pastry for a unique flavour. Transfer to a wire rack to cool and then turn the mince pies out and serve. Mince Pies have been known to English cooks since the Middle Ages and have played a part in the Christmas festivities since then. Mince pies stand and fall with their tasty filling.
Instructions to make Aunt Audrey's Mince Pie:
- Add flour, lard and butter into blender and blend. At this stage please don't blend too much
- Add water a little by little then blend well.
- Keep the dough in the refrigerator for 20 mins.
- Warm the oven at gas mark 5.
- Roll out the dough in 3 mm then cut the dough and put homemade mints meat.
- Place mints pie at middle of oven then cook for 25 mins.
And not all mincemeats were created equal. Their taste can vary between heavy, very sweet, spicy and too spicy. Country Mince Pie from our Throwback Thanksgiving feature. Country Mince Pie from our Throwback Thanksgiving feature. Press the raw, crumbly pastry directly into your tin for a short, biscuity finish.
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