Recipe for ground pie with the smell of orange

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This is the best recipe for ground pie – by Josceline Dimbleby, in her Christmas book – and the only one I’ve ever made. They are fragrant and not too sweet.

Hours

Preparation time: 30 minutes, plus cooling time

Cooking time: 20 minutes

Produces

24

Ingridients

For pastries

  • 200 g of cold butter cut into small cubes
  • 100 g of cold fat, cut into small cubes
  • 400 g of plain flour
  • Finely grated peel and juice of 1 large orange

For the filling

  • 400 g-500 g of quality minced meat purchased at the store
  • About 100 g of fresh cranberries, enough for two per pie
  • The point of milk
  • Powdered sugar, for powder

Method

  1. Cut both fats into flour and then rub with your fingertips to make the mixture look like crumbs. Stir in the grated orange peel.
  2. Add orange juice to the pastry, which is made with a knife until it starts to stick (if there is not enough juice, add a little cold water). Collect in a lump, wrap in foil or cling film and refrigerate for half an hour or more before use.
  3. Preheat the oven to 210C / 200C fan / gas mark 6½. Grease the holes of the two muffin tins with 12 holes (shallow muffin tins).
  4. To prepare the ground dough, knead the dough lightly and roll it out to 3 mm thick. Using a 7 cm cutter, cut out 24 circles, roll them out again if necessary and line the models with round ones.
  5. Fill to about half depth with minced meat. Then place two fresh cranberries on the minced meat.
  6. Roll out the remaining dough and cut out another 24 circles or stars with a small 5 cm grooved or star cutter.
  7. Moisten the underside of the circles or stars and place them on the stuffed pies. Press the edges lightly together and if you used circles instead of stars for the overlay, make a small notch on top of each pie.
  8. Coat with milk and bake in the middle of the oven for 15-20 minutes until light golden brown. This pastry is crumbly, so allow the cakes to cool before removing them from the molds with a round-blade knife.
  9. These can be eaten hot (best) or cold, sprinkled with powdered sugar. They are kept for 10 days.

If you give them to someone

Put them in a box or basket, or treat your recipient to a virtually airtight Tupperware container – Lakeland has the best choice (lakeland.co.uk). Include heating instructions on the label: Preheat in a 150C / 140C oven with a fan / gas mark for 2½ 10-15 minutes.

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