Mincemeat Slice

[sueyh]

Has anyone the recipe for this lovely Christmas standard.  My mum made them with (Ithink) shortcrust pastry, but I am not sure.

Thanks

Suey

[Gardengirl]

Here's a recipe I used to make years ago from an ancient Good Housekeeping book. I seem to remember cutting it into about a dozen or so pieces. I also seem to remember altering the quantities as seemed necessary, so you may find that too. Actually, it might be nice to try making it again!

MINCEMEAT SLICE

 

4 oz butter or margarine

8 oz self raising flour

4 oz sugar

1 egg, beaten

milk to mix, seal and brush on top

mincemeat

brown sugar for topping

 

1. Grease baking tray
2. Rub fat into flour until it resembles breadcrumbs
3. Stir in the sugar
4. Make a well in the centre, pour in the beaten egg, 3 tbsp milk and gradually stir in the dry ingredients.
5. Add more milk as necessary to give a soft dough
6. Turn the mixture onto a floured board, divide into 2, and roll out first piece to make about an 8 inch square, and place on baking tray
7. Spread sufficient mincemeat on top, avoiding edges
8. Brush milk on edges
9. Roll out second piece of pastry, lift on top and press down firmly; make a couple of cuts in the top
10. Brush the top with milk and sprinkle with brown sugar
11. Bake for about 20 minutes until golden brown and leave to cool

[sueyh]

Thanks Gardengirl, will pass it on to he who must be obeyed (and does the cooking in our house)  Will let you know.

Suey

[Gardian]

Try these:  Mincemeat Cigars

Shop bought filo pastry.  Cut multiple 10cm squares, brush melted butter over one side and lay another square on top.  Fold over to make a triangle.  Lay a thin sliver of mincemeat along one edge and roll up - seal with a dab of butter and brush all over with more butter (they don't need much).

Bake for 10-15 mins on parchment paper till golden - leave to cool and dust with icing sugar.  Dead easy & excellent as a little snack with a late-afternoon cuppa. Only problem is that you'll want two!

[Gardengirl]

Sound delish! I might try those next week instead - it's many years since I tried the slice. I must admit I rarely make my own pastry these days; some excellent ready-made around.

[Théière]

[quote user="gardengirl "]

 I also seem to remember altering the quantities as seemed necessary,

[/quote]

 

Good idea, remember what happened last time I baked from one of those "old" recipes

[Gardengirl]

Théière, that looks as if it was built on the same lines as the scrambled egg with truffles at the Uzes truffle fair. Goodness knows how many eggs or truffles go into it, but there were several chefs stirring with enormous paddles, and it took one of those tractory-diggery things to lift the pan onto the fire! It was gorgeous!

[Russethouse]

 I just made the mincemeat slice,  (it's cooling...) from my experience I would add the liquid very slowly, it made a very wet dough and I had to add more flour, but we use large eggs, so if you have small or medium it may be fine... smells good [:)]

Thanks GG

[Gardian]

[quote user="Gardian"]

Try these:  Mincemeat Cigars

Shop bought filo pastry.  Cut multiple 10cm squares, brush melted butter over one side and lay another square on top.  Fold over to make a triangle.  Lay a thin sliver of mincemeat along one edge and roll up - seal with a dab of butter and brush all over with more butter (they don't need much).

Bake for 10-15 mins on parchment paper till golden - leave to cool and dust with icing sugar.  Dead easy & excellent as a little snack with a late-afternoon cuppa. Only problem is that you'll want two!

[/quote]

Just some minor corrections to the above, having just seen OH make a batch!  First, they're 12cm squares. Lay the mincemeat diagonally before folding over to make a triangle and rolling up.  Seal with milk.

Apart from getting most of it wrong, the original instructions were perfect.[:-))]