Jack
BBC Good Food Member since 18 October 2008
Last comments I've made
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26 December 2011
"Forgot to add. It is worth reading some of the comments as they are helpful. My tips: Stick to the recipe (though tempting, don't add any liquid!) The dough does seem dry and crumbly at first but work with the hands a bit till it binds and then divide it roughly in two and kneed for a while until it comes together with the warmth from the hands. Easy then to form. Don't roll it - use the fingers to make the pastry base and tops - then they look like authentic home made mince pies. Cook in non-stick patty pan (no need to grease) and leave to cool for 10 minutes or so before removing. Come out easy if you rotate them a little. Marvellous and so simple. Just need a bit of patience. Worth it though!"
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26 December 2011
"The most delicious pies! I don't normally make pastry as it always comes out a bit rubbish but I followed this recipe to the letter. Absolutely gorgeous tasting pastry and they look like proper mince pies (not like those cardboardy machine made things you get in the supermarket). Will always make this recipe in future and use the pastry recipe for any other types of pies (have tried bakewell tartlets and they were divine). Top recipe! "
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18 October 2008
"This is not bad, but not great. Use very good chorizo for best results. It is lacking something though!"
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