Four This Morning celebs are ready to rise to the ultimate Christmas baking challenge as Noël’s Kitchen plays host to Denise Robertson, Matt Johnson, Jeff Brazier and Sharon Marshall.
It's day two of our Christmas baking contest which sees four This Morning favourites going head to head in a cook-off. On Tuesday, four became three as Denise was sent packing by judge and chef Phil Vickery - and in this episode three will become two.
So who will lose out in the battle of the mince pie? It's time to find out.
With thanks to
Makes 12 – 14
350g/1lb luxury mincemeat
2 tbsp brandy
Zest of 1 large orange and 1 lemon
2 tsp ground cinnamon
1 egg, beaten
Milk, to glaze
Brown sugar, to sprinkle
350g soft flour
175g unsalted butter
Pinch of salt
A couple of pinches of grated nutmeg
3 tsp castor sugar
1 large egg beaten
½ egg shell of cold water, approx.
- Place the cold butter, flour, salt, nutmeg and sugar together in a food processor. Mix until you have a fine breadcrumb texture, do not over work.
- Add the egg and water and mix well, using the pulse button. Do not overwork or
the pastry will shrink when cooked.
- Turn out of the processor and knead very gently to bring together.
- Flatten slightly (makes it easier to roll when chilled) wrap in cling film, then chill
for about 20 minutes before rolling.
- Preheat the oven to 200°C/400°F/Gas 6 and grease patty tins.
- Mix the mincemeat with the zests, cinnamon and brandy.
- Roll out half the dough on a floured surface to a thickness of about 5mm and
use a cutter to cut out pastry discs which will line the bases of the patty tins.
Carefully line the moulds with the pastry then spoon in enough mincemeat to fill
no more than three-quarters full.
- Brush a little beaten egg around the inside rim of the pastry. Cut out smaller
circles from the remaining pastry to make lids for the pies, place on top of the
mincemeat and pinch around the edges to seal. Lightly brush milk across the lids
to glaze and sprinkle over a little brown sugar, then use a sharp knife to make a
small hole in the centre.
- Bake in the oven for about 12-15 minutes, or until the pastry is golden brown
and crisp. Allow mince pies to cool before removing from the tins.