New Zealand Mince Pie Recipe

Keto Sugar Free Mince Pies

WEBDec 8, 2020 · Chill in the freezer for 20 minutes. Preheat oven to 180C / 350F. Roll the dough between two sheets of greaseproof paper until 3 - …

Rating: 5/5(28)
1. Place everything except the brandy and almonds in a saucepan and simmer on a low heat for about 5 minutes until quite thick but with just a little moisture left. Option to press with a fork if you want less chunky apple. Stir through almonds and optional brandy and allow to cool.
2. In food processor, pulse all the dry ingredients until combined. Add the butter chunks and cream cheese and pulse until combined. Add 1 large egg and pulse to combine again. Shape into a ball and wrap in greaseproof paper. Chill in the freezer for 20 minutes.

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Mince and Cheese Pie The Kiwi Country Girl

WEBJul 26, 2020 · Heat 1 Tablespoon of olive oil in a medium frying pan over a medium heat. Cook onions and carrot for 5 minutes until soft. Add garlic …

Rating: 4.9/5(54)
1. Heat 1 Tablespoon of olive oil in a medium frying pan over a medium heat. Cook onions and carrot for 5 minutes until soft. Add garlic and mince and brown (about 5 minutes).
2. Add all remaining pie filling ingredients, except cornflour and water, stir to combine and simmer for 20 minutes. Stir through the cornflour slurry and cook for a further 2 or 3 minutes until the gravy thickens.
3. Roll out 2/3 of the pastry to fit a 20-23cm round pie dish. Line the bottom of the dish with the pastry, fill with the mince filling and top with the cheese slices. Roll out the remaining pastry to fit the top of the pie and place on top, sealing the edges with your fingers or a fork.
4. Prick holes in the pastry using a fork and brush with egg wash. Bake at 180°C/350°F for 40 minutes until the pastry is golden brown and cooked through.

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Sugar Free Mince Pies Add Some Veg

WEBDec 24, 2016 · Bring to the boil and then turn the heat right down, cover the pan and simmer gently for about 10 mins. Take the lid off, mix about 1 …

1. Peel and chop the clementines, and chop about 1 tbsp of the clementine skin really really finely. Discard the rest, or add to some vodka to make orange extract (it'll take about 8 weeks to infuse - the longer you leave it, the stronger the flavour will be).
2. Add the clementines and chopped peel, along with all the other ingredients except the cornflour, to a pan.
3. Bring to the boil and then turn the heat right down, cover the pan and simmer gently for about 10 mins. Take the lid off, mix about 1 tbsp of the mixture with the cornflour in a separate bowl, then pour the cornflour paste back into the pan. Simmer for another 5 mins until thickened. Taste a little (be careful - it will be very hot!), and adjust the sweetness to your liking, stirring in more xylitol if you wish. Allow to cool.
4. Meanwhile, make the pastry: Add the butter, flour and xylitol to a food processor and pulse until the mixture starts to look like breadcrumbs (a little tip: don't wait for fine "breadcrumbs", it's best when it looks a little "bitty" like it is lots of different sizes of breadcrumbs in the bowl). Turn the food processor on and gradually pour the water, 1 tbsp at a time, in through the spout. Wait for at least 30 secs between each tablespoon to see if the dough starts to come together. Once it has come together into a rough ball, stop the food processor, take the dough out and bring it together until smooth. Press into a disc, cover with cling film, and leave to rest in the fridge for at least 15 mins, but ideally 30 mins.

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