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23.11.2013


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Dear all
We have made mince pies in class. I have posted some pictures These are a traditional food eaten at
Christmas time. It is also popular to leave a mince pie for Santa on Christmas Eve.

Ingredients
225g cold butter , diced
350g plain flour
100g golden caster sugar
280g mincemeat ( this is sweet apples and raisins not meat)
1 small egg
icing sugar , to dust
To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster
sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The
dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnutsized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big
enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you
don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for
up to 1 month).
Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for
5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4
days in an airtight container.

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Yeast Easter Cake
Called: Drodowa baba wielkanocna
Traditional Easter yeast cake with easy preparation without long pastry kneading
Time: 30 min. + 90 min. of rising
Number of portions: 20 portions
Ingredients:
3 glasses of flour
15 dag of butter
8 tablespoons of sugar
5 yolks
10 dag of yeast
1,5 glasses of milk
Rum essence
Fat for the baking tin
3 tablespoons of raisins and almonds
1 tablespoon of potato flour
Juice of two lemons
Preparation
Prepare the leaven: crumble some yeast and pulverize it with one tablespoon of sugar, a tablespoon of flour. Leave it in a warm place to rise for
about 30 min. Boil the rest of milk then pour hot milk into the glass of flour, then stir it quickly. Do it fast and be carefull not to make
any lumps. After cooled add one tablespoon to the leaven and wait till it is cold and leave it for rising. Mix yolks and sugar together. The
rest of flour, mixed yolks and sugar and leaven stir together, add melted and cool butter very slowly. Then knead the pastry till it starts
coming away from hand. Add some rum essence, raisins and almonds then sprinkle the pastry with some potato flour. Put it into the baking
tin to of its height then leave it to rise.
Bake it about 40-50 min. in the medium hot oven (180 st.C)
After cooled pour icing
Icing:
sugar and lemon juice pour into the pot
make it warm and stir till the sugar is melted and it starts making thicker and white.
Comment:
These ingredients are used for preparing two medium size yeast cakes.
Enjoy your meal

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