RECIPES FOR CHICKEN PIES RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
  2. Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
  3. Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go, then pour in the brandy.
  4. Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
  5. Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
  6. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
  7. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
  8. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
  9. Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
  10. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
  11. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
  12. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.

Steps:

• 1. It really wouldn’t be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
  2. Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
  3. Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
  4. Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
  5. Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
  6. Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
  7. PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.