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WHISKY-LACED MINCE PIES
As their name suggests, these pieswere originallymadewith minced or shreddedmeat. It wasn’t until the eighteenth century that they began to be madewith amix of candied fruits and suet –whatwe know asmincemeat today.
Foodie breaks in Padstow
The charmingworking fishing port of Padstowis amust for foodies and thanks to a lovely offer fromRick and Jill Stein, thiswinter is the perfect time for a foodie get-away.
Winter breaks • Stay in one of their beautiful guest rooms for two nights, all lovingly designed by Jill Stein
• Enjoy fresh fish and seafoodwith a 3 coursemeal at The Seafood Restaurant
• Relaxwith a 3 coursemeal at St Petroc’s Bistro and enjoy dry-aged steaks and sharing boards.
2 nightmidweek package - from£445 for two people (Available Sunday to Thursday) 2 nightweekend package - from£475 for two people (Available for Friday and Saturday stays in November, December, January and February) Extend your stay for a 3rd night and dine at Rick Stein's Cafe, from £88 per person.
For the ultimate foodie get-away include a day at Padstow Seafood School – and enjoy a 25%discount on
one-day cookery courseswhen staying on awinter break.
Available fromSunday 3rd November toMonday 23rd December 2013 and fromThursday 2nd January to Thursday 3rd April 2014. Price quoted is based on two people sharing selected rooms for two consecutive nights. Beverages, side orders and coffee are excluded. Single occupancy rates are available. 25%discount at PadstowSeafood School excludes Saturdays and March courses and is subject to availability.
For the pastry 200g plain flour 1tsp ground cinnamon 100g caster sugar 50g ground almonds 125g butter 1 egg yolk, beaten plus beaten egg, to glaze
For themincemeat (makes about 450g) 100g raisins 100g sultanas 50g cutmixed peel 100mlwhisky 50gwalnuts, chopped 1tsp cinnamon 1tsp nutmeg 200g demerara sugar 2 dessert apples, such as Cox’s, peeled, cored and grated
100g shredded vegetable suet
1 Tomake themincemeat, roughly chop the raisins and sultanas andmixwith the peel,whisky,walnuts, cinnamon, nutmeg, sugar and apples. Leave to stand for 48 hours in a bowl coveredwith cling filmin a cool place.
2 Stir in the shredded suet and spoon themixture into sterilised jars. Store until required.
To book call 01841 532700
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32 | THE WEST COUNTRY FOODLOVER
3 Place the flour, cinnamon, sugar and ground almonds in a bowl. Add the butter and use your fingertips to gently rub it into the dry ingredients until it resembles breadcrumbs.
4Make awell in the centre and add the egg yolk and about 4 tablespoons of coldwater.
5Mixwith your fingertips or a
knife until it forms a dough. Knead gently and shape into a ball.
6Wrap in cling filmand allowto rest for 1 hour in the fridge before using.
7 Preheat the oven to 200C/400F/Gas 6.
8 Roll out the pastry on a lightly floured surface to a thickness of about 3mm(if it starts to stick, roll it out between 2 sheets of greaseproof paper). Cut out 18 circlesmeasuring 8cmwide, and 18measuring 7cm(for lids). Use the larger circles to line the holes of an 18-holemuffin tin. Put a spoonful of mincemeat in each case.
MAKES
18 SMALL PIES
9 Add a little extrawhisky if you like. Don’t use toomuch filling or itwill boil over and burn the pies. Dampen the edges of the pastrywith a littlewater and top with a lid.
10 Seal the edges, brush the topswith beaten egg and cut one or two slits in the top of each pie. Bake in the centre of the oven for 15–20minutes until golden.
11 Leave to cool for 10minutes in the tin before transferring to a rack to cool. Dust the topswith icing sugar before serving.
Recipes fromPie, by Angela Boggiano, publisher:Mitchell Beazley
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