Pre heat oven to 200 deg C.
6 ozs SR flour
3ozs softened butter
250gram tub of mascarpone cheese cut straight across and use half.
Pinch of salt
For those who can, rub in the butter then mix in the mascarpone and keep working it until it looks like a ball of pastry.
For those who can't, stick the lot in the food processor put it on slow first and then work up to fast until it is all mixed together.
Make sure there is plenty of flour on your board and roll out to about 1/8 inch thick.
Shove in mincemeat, plop on a top or I cut little stars and then
Cook for about 20-30 mins
And while we're at it, I use Delia's mincemeat recipe
Makes 3 lb (1.35 kg)
|Need help with conversions?|
|You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.|
This recipe is adapted from Delia Smith’s Christmas.
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making.
NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.
RECIPE COST: £3.65