FOOD & ENTERTAINMENT
THE WORTLEY ARMS
Mince Pies
These tasty little pies were once made from minced meats, but today we use a rich fruity mixture that is all the better for being homemade. The pastry needs to be light and crisp too, so that the whole mince pie makes a splendid celebration for Christmas.
A custom from the Middle Ages says that if you eat a mince pie on every day from Christmas to Twelfth Night
Ingredients Makes 12-15 pies 225g plain flour 150g butter, or butter and lard mixed
50g freshly ground almonds 2 teaspoons caster sugar 1 orange, grated rind
1 teaspoon orange flower water 2 egg yolks, mixed with a little cold water For the filling:
500g apples, peeled and cored 500g raisins 500g currants 225g sultanas 125g almonds 60g candied peel 500g soft brown sugar 25ml brandy or rum 1½ lemons, grated rind and squeezed juice
1 teaspoon mixed spice
(evening of 5th January), you will have happiness for the next 12 months – which we could all do with for 2021.
Method 1 For the filling, grate the apples
and mix with the other ingredients. Leave the mincemeat for at least 2 hours before using. 2 For the pastry, rub the butter into the flour until it resembles breadcrumbs.
3 Add the almonds and sugar. Mix the orange flower water with the egg yolks and a little cold water and use it to bind the pastry together. Leave the pastry to rest for half an hour in a cool place before rolling.
4 Preheat the oven to 180°C/350°F/Gas 4. Roll the pastry out and fill into smallish tartlet tins. Put a spoonful of mincemeat into each pastry case and cover with a lid of pastry. 5 Bake for 15-20 minutes. 6 When cool, dust with caster or icing sugar
Compliments of the season from Jamie and the team
CHRISTMAS DAY AT HOME Take away the stress of cooking this Christmas
Let us prepare your Christmas lunch, so you can spend precious time with your loved ones All you have to do is finish it all in the comfort of your home
STARTERS T SHARE) S (TO Selection of home baked breads with sea saltbutter
Home cured salmon gravlax, dill pickles, olive oil crackers Celeriac and apple soup, blue cheese crostini (v) Chicken liver parfait, tomato chutney
M INMA N Butter roasted turkey crown or roast sirloin of beef
(main course selection must be the same for the whole dining party) Duck fat roasties, pigs in blankets, brussels sprouts with chestnuts and home cured pancetta, slow braised fruity red cabbage, honey roast carrots and parsnips
Seasonal stuffing, poultry gravy and cranberry compote VE
V GE ARIA OPTION ETAR AN
Thyme and sea salt baked celeriac with seasonal accompaniments
DESSER RT
Wortley Arms Christmas pudding, brandy sauce, spiced fruit semifreddo
Home baked mince pies, brandy butter, cinnamon sugar
Cheese and biscuits, homemade chutney, celery and grapes (£7.50 pp supplement)
£47.50 per person
Last orders Thursday 17th December for collection on Christmas Eve
Please email
jamie@wortley-arms.co.uk or call 0114 288 8749
SEE OUR FACEBOOK PAGE FOR THE LATEST NEWS FOLLOW US ON INSTAGRAM
www.wortley-arms.co.uk |
enquiries@wortley-arms.co.uk
Each book is £6.99 and can be purchased at
www.graffeg.com/post_grid/flavours-of-england
TELEPHONE: 0114 288 8749 HALIFAX ROAD, WORTLEY, SHEFFIELD S35 7DB
aroundtownmagazine.co.uk 77
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