{"id":2422,"date":"2014-12-12T10:10:30","date_gmt":"2014-12-12T10:10:30","guid":{"rendered":"https:\/\/johnhootonphotography.com\/?page_id=2422"},"modified":"2015-06-20T06:18:53","modified_gmt":"2015-06-20T06:18:53","slug":"mince-pies-with-ginger","status":"publish","type":"page","link":"https:\/\/johnhootonphotography.com\/?page_id=2422","title":{"rendered":"Mince Pies with Ginger"},"content":{"rendered":"\r\n <\/a>\r\n\"Mince<\/a>\r\n

These mince pies are made with melt in the mouth pastry filled with mincemeat that has a hint of orange and ginger. <\/p>\r\n

\r\n

Ingredients<\/h3>\r\n

For the Filling:<\/h6>\r\n1 large jar mincemeat (about 600g)<\/br>\r\n40g of stem ginger, drained and chopped<\/br>\r\n2 satsumas, segmented<\/br>\r\n1 apple, finely chopped<\/br>\r\nzest 1 lemon<\/br>\r\nlittle icing sugar, for dusting\r\n
For the Pastry:<\/h6>\r\n375g plain flour<\/br>\r\n260g unsalted butter, softened<\/br>\r\n125g caster sugar, plus extra for sprinkling<\/br>\r\n1 large egg, plus 1 beaten egg for glazing\r\n<\/div><\/div>\r\n\r\n
\r\n

Method<\/h3>\r\n

1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.<\/p>\r\n

2. Scoop the mincemeat into a bowl and add the satsumas, chopped stem ginger, apple and zest.<\/p>\r\n

3. Heat oven to 220C\/200C fan\/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11\u20442 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.<\/p>\r\n

4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.<\/p>\r\n<\/div><\/div>\r\n

<\/div>\r\n","protected":false},"excerpt":{"rendered":"

These mince pies are made with melt in the mouth pastry filled with mincemeat that has a hint of orange and ginger.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2422","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/2422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2422"}],"version-history":[{"count":12,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/2422\/revisions"}],"predecessor-version":[{"id":2640,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/2422\/revisions\/2640"}],"wp:attachment":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}