In a Lunch Rut? Try One Of These Protein And Fiber-Packed Ideas

Mince Pie Recipe

1.

Mix all the ingredients for mince meat together and use it as a filling.

2.

To make the pastry, rub 225g cold, diced butter into 350g plain flour and mix in 100g golden caster sugar with a pinch of salt.

3.

Combine the pastry into a ball (don't add liquid) and knead it briefly.

4.

The dough will be fairly firm, you can use the dough immediately, or refrigerate it for later use.

5.

Preheat the oven to 180 C as well as line patty tins.

6.

Add small sized balls of pastry into each hole and spoon mincemeat into the pies.

7.

Now take slightly smaller balls of pastry than before and pat them in between your hands to make round lids, big enough to cover the pies.

8.

Top the pies with their lids, pressing the edges gently together to seal, (The pies may now be frozen for up to 1 month).

9.

Brush the top of the pies with milk and bake for 20 minutes until golden.

10.

Leave it to cool in the tin for 5 minutes and remove it on a wire rack.

11.

To serve, lightly dust it with icing sugar.

Mince Pies Recipes

There are many varieties of mincemeat in the shops now, and most are suitable for vegetarians but do check the label. You can always customise a jar of mincemeat by adding citrus zest (oranges and clementines work well), alcohol like brandy, sloe gin or ginger wine, or extra fresh fruit like finely chopped apple or orange.

Frangipane Mince Pies

First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill.

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