Branston cheese and pickle’ mince pies (how to video)

by Chef Foode - Wednesday December 20, 2017 11:12 am

This Christmas, Branston Pickle has partnered with London-based baker, Lily Vanilli to create limited-edition cheese and pickle mince pies, and offer every cheese and pickle lover a treat beyond the classic cheeseboard.

They have created this ‘how-to’ video with Lily herself to show how the pies can be easily made at home as the perfect snack to indulge in this season, and a tasty treat to offer guests and loved ones at Christmas parties.

Branston ‘cheese and pickle’ mince pies

  • Cook time: 30-35 minutes
  • Serves: 12

Ingredients:

Pastry*

  • 337g plain flour
  • Pinch of salt
  • 30g icing sugar, sifted (optional)
  • 170g unsalted butter, cubed or grated and refrigerated
  • 5-6 tbsp ice cold water
  • one 12-hole cupcake/muffin tray
  • 3” Snowflake shaped cutter (optional)

For the pies:

  • 120g Maris Piper Potatoes
  • Olive oil
  • Sea salt
  • 100g Cheddar (chopped into tiny chunks)
  • 360g Branston Pickle
  • Fresh Thyme
  • Cracked Black Pepper

For the egg wash:

  • 2 egg yolks
  • 50ml double cream or milk

Method:

To make the pastry:

  1. Sift the flour, salt and icing sugar from a height on to a cool, clean, dry surface. Add the butter and work into the flour – work towards the middle, rubbing the mixture between your thumb and fingers but handling as little as possible – until it resembles rough breadcrumbs
  2. Add the water very gradually and evenly, one teaspoon at a time, until there’s just enough to bring the dough together into one piece. Form into a round ball. Wrap in clingfilm and refrigerate for at least an hour
  3. Remove the dough from the fridge, allow it to soften enough to roll out easily, then roll it out to around 3mm thickness. Cut disks to fit your greased cupcake pan and your star-shaped pie tops. Line your tray with the pastry and return both the lined tray and stars to the fridge to rest for another 1/2 hour

*You can also purchase ready-made pastry. If you are not going to use the pastry immediately, it can be stored in the fridge for up to 3 days.

To make the egg wash:

  1. Lightly beat 2 egg yolks with 50ml double cream or milk

To assemble your pies:

  1. Preheat oven to 180c
  2. Spread the chopped potato out in a baking tray coated in olive oil and sprinkled with sea salt
  3. Roast for 30 mins or until crisp and browning
  4. Combine the cheese and potato and spread evenly between the pie shells
  5. Top each with a 30g scoop of Branston Pickle (spread evenly over the top)
  6. Top each with a pastry snowflake, then brush with the egg wash, a sprig of thyme and a crack of black pepper
  7. Bake for 30-35 mins or until the pastry is cooked through and evenly brown over the top*

*Depending on your oven you may want to rotate the pan half way through the baking time.

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