Shortcrust Traditional Mince Pies | Pastry Recipes | Jus-Rol (2024)

FAQs

How to use jus rol shortcrust pastry? ›

For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour. Place pastry dough on surface and lightly dust it and the rolling pin with flour. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.

Traditions, folklore and superstitions

Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.

Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg.

Ingredients. Wheat flour, vegetable oil (palm, rapeseed in varying proportions), water, margarine (vegetable oil (palm, rapeseed in varying proportions), water, salt, emulsifier: mono- and diglycerides of fatty acids), alcohol, sugar, lemon juice, salt, preservative: potassium sorbate.

But there are two much more important perks to using vinegar: it provides a little insurance against overworking the dough. And, that splash of vinegar will keep your dough from oxidizing and turning gray.

It has been claimed that eating the snack is illegal in England if done so on Christmas Day. The tradition comes from the time of Oliver Cromwell in the 1650s, when mince pies were banned at Christmas, along with other tasty treats. Cromwell wanted to tackle gluttony in England.

All About Mincemeat: The Fabulous Filling for Mince Pies

If you are wondering what the difference is between a mince pie and a mincemeat pie, wonder no more—they are the same thing.

If this is not the case for your pies you can carefully run a knife around the edge to help ease the out. Sometimes the mincemeat bubbles out and causes the pies to stick into the tray, the knife trick should help with this too.

Markham's recipe called for an entire leg of mutton and three pounds of suet which were mixed with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel, a list of ingredients that, save for the meat, which is remarkably like that used today.

What is the difference between a Scotch pie and a mince pie? ›

A mince pie is a sweet pie made with dried fruits and spices and, usually, encased in either a rich shortcrust or flaky pastry case. A Scotch Pie is a savoury pie made with, usually, minced mutton and spices and put in a hot water crust pastry shell.

Mince pies = eyes

This is a term used widely in London even to this day, usually to describe a girl's features. Her eyes would be described as Minces, an even more slang term from the original mince pies.

Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and crisps.

Jus-Rol's Sweet Shortcrust Pastry Block is perfect for making your favourite sweet desserts or melt-in-the-mouth biscuits. So simple to use, all you need to do is defrost the Sweet Shortcrust Pastry Block, roll it out and get cooking.

Egg yolks added to shortcrust pastry make it richer and slows down the development of the gluten in the flour, which is exactly what you want. Gluten has an elastic quality which can make pastry rubbery if overdeveloped. But the resulting crumbly dough can be difficult to work with.

As well as ensuring your pastry is perfectly crisp and cooked, blind baking can also help your pie or tart filling to cook properly. That's because blind baking removes any excess moisture from the dough which could slow down the baking process of your filling. Pretty great, right?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

Ready Made Pastry cases - You do not need to blind bake ready made shortcrust pastry. These ready made/ready baked pastry cases are ready to use and can usually hold most fillings and if needed, they can be placed in the oven to cook the contents.