I made them yesterday and immediately they became my favourite version of mince pies. I shared them with family and they praised thin layer of pastry, right amount of filling, that was not too sweet and almond creme. I made mince as well with a splash of rum. This is definitely my ultimate mince pie recipe for years to come.
My great grandma was from England and would make the best mincemeat pies around christmas when I was a kid. I forgot that about those memories until watching this video now I miss her and want some mince meat pies 😁
Well I must say these would make a nice change from a regular mince pie something different! I am I like to think good at making shortcrust pastry this method uses more egg but it rolled out easily, I like the idea of orange zest, some use orange extract or vanilla. I like Richard Berlinet his bread is fantastic! The supermarkets sell mince pies cheap but homemade are not so claggy, yes I will make these thank you!
Hello from USA 🇺🇸 Thank you Richard You are amazing you sheered your recipe from your heart with a love and passion and a beautiful smile 😊 you bring happiness and pleasure to take your experience and having peas of art 🖼 How lovely to watching you and listening you !!! Thank you for be with as and giving your talents!!! Very sincerely Lilianna 🍀🙏👏🌞😇
61 and just started learning how to cook meals, I'm now thinking about Christmas and my favourites "Mince Pies". I've tried once, the pastry was perfect when newly cooked but it seemed to harden by the day! I'm now looking for a new version, yours sound and look delicious so I'm going to show them to my Wife and hopefully she'll help me as I'm disable. Thank you for sharing and "MERRY CHRISTMAS and a HAPPY & HEALTHY NEW YEAR" to you.
Richard, these have become a standard for our Christmas treat table. I love the idea of orange zest in the almond creme along with orange liquor. So good. I enjoy telling my guests that they are a Christmas tart and then watch their expression when I inform them it is mincemeat. They are shocked. Thank you so much.
Thank you for this. I enjoyed how you explained everything and using the paper makes much more sense to me. And the butchers in Scotland wrapped meat like that when I grew up there.
Maybe oven was too hot so edges cooked before middle, or too much egg, did you have trouble rolling this pastry out? If so next time don’t use quite so much or the frangipani was too wet give them another go😊
Not a real mince pie, and who ever heard of frangipane with the pie - brandy butter, my dear. btw, you can add the sbugar to the flour first, makes it much easier to rub the butter in.
I'm sad that there had to be a put down of the traditional mince pie at the beginning of the video. Everything is subjective, I do not find mince pies too sweet and sickly. Properly made mincemeat is a perfect accompaniment to very good shortcrust pastry. By all means, make an alternative version with fancy frangipan, almonds, orange zest if you wish. But don't be so dismissive of the traditional mince pie which is thoroughly enjoyed by millions. Also, if you're going to offer an historical insight, get the facts right. It wasn't just beef suet but meat, traditionally in the form of ox tongue, was also used. Over time, this practice stopped so that only spiced dried fruit was included, though the term "mincemeat" prevailed. Sorry, but I found a Frenchman's critique, great chef or not, of the traditional British mince pie a little insulting
@@laurajgrantWhat has the standard of our cuisine got to do with it? I didn't think his remarks were made in jest, light-hearted though they may have been. I take any put down of the magnificent mince pie to heart.
I don’t think it was targeted at our culture, he just didn’t like mince pies and so he put his own spin on it for fun. I’ve had them all my life and think they’re great but a lot of people who I’ve met from different parts of the world aren’t so keen at first. Like I say, i don’t think he meant any offence at all, just sharing his opinion 😁
He's probably never eaten a proper mince pie like the ones we bake in this family! I have my mother-in-law's recipe passed on to her by her own mother, and back it goes to the Victorian ancestors. It's fantastic! We're proud of them! Anyway, I'm not above trying some new techniques and recipes as well and I thought these looked good too.
What an absolute Masterclass. Talk about luxury. How much a 6 pack sell for? $16? $19 even.. Wow
I made them yesterday and immediately they became my favourite version of mince pies. I shared them with family and they praised thin layer of pastry, right amount of filling, that was not too sweet and almond creme. I made mince as well with a splash of rum. This is definitely my ultimate mince pie recipe for years to come.
Looks great, wonder why the algorithm isn’t recommending this to more people
My great grandma was from England and would make the best mincemeat pies around christmas when I was a kid. I forgot that about those memories until watching this video now I miss her and want some mince meat pies 😁
87 and getting into baking. I enjoyed the style and humour of the presentation . . . and the results, which are delicious.
as an amateur baker this is like watching footage from a thousand years in the future. this man has tricks for everything to come out flawless.
I made them Last year, they are devine. Making them again this Yr. ❤
Made it. The best mince pie recipe ever!
Well I must say these would make a nice change from a regular mince pie something different! I am I like to think good at making shortcrust pastry this method uses more egg but it rolled out easily, I like the idea of orange zest, some use orange extract or vanilla. I like Richard Berlinet his bread is fantastic!
The supermarkets sell mince pies cheap but homemade are not so claggy, yes I will make these thank you!
Hello from USA 🇺🇸
Thank you Richard
You are amazing you sheered your recipe from your heart with a love and passion and a beautiful smile 😊 you bring happiness and pleasure to take your experience and having peas of art 🖼
How lovely to watching you and listening you !!!
Thank you for be with as and giving your talents!!!
Very sincerely Lilianna
🍀🙏👏🌞😇
Thank you 🙏!!
61 and just started learning how to cook meals, I'm now thinking about Christmas and my favourites "Mince Pies". I've tried once, the pastry was perfect when newly cooked but it seemed to harden by the day! I'm now looking for a new version, yours sound and look delicious so I'm going to show them to my Wife and hopefully she'll help me as I'm disable. Thank you for sharing and "MERRY CHRISTMAS and a HAPPY & HEALTHY NEW YEAR" to you.
Love the idea of the orange ontop! Wish you a fabulous Christmas too ⛄️🎄🎶🎶🎶🎶👍💕
I just made these. Merci Monsieur Bertinet ! Amazing!
Richard, these have become a standard for our Christmas treat table. I love the idea of orange zest in the almond creme along with orange liquor. So good. I enjoy telling my guests that they are a Christmas tart and then watch their expression when I inform them it is mincemeat. They are shocked. Thank you so much.
Yes!!! The link has the mincemeat recipe I love but lost years ago. Can’t wait for next Christmas🎉🎉🎉🎉.
Thanks for adding actual captions for the Deaf - Love the stories and memories of his past
I was already making mince pies but these are so special I feel extra inspired
They look heavenly 😊
Parfait!
So lovely thanks for this beautiful minced pie
Enjoy!
Masterful 👌🏽
Thank you for this. I enjoyed how you explained everything and using the paper makes much more sense to me. And the butchers in Scotland wrapped meat like that when I grew up there.
These look delicious, but I also genuinely just enjoyed watching you bake.
That looks absolutely stunning 😍 thanks for sharing, much love from Singapore 💕
😊❤
May you explain why you can't roll out your pastry first then chill it?
How do you stay fit when you’re cooking and baking these mouth watering delicious food? Share your secrets. 😅
Delightful and I’ll look forward to preparing. Thank you!
Oh, the aroma in the house. I am just making it. So respectful of your knowledge. You helped me to step up my game. Thanks and Merry Christmas to you🎉
Ooooh yes i could eat one or two of those right now. Great video thanks
What are the measurements for the baking tin hole size, depth and height? Please.
Respect respect respect your book is the best omg
I have lots of books but your book is the best i dont remember the title but it was nice
How much flour? how much butter?
Richard you are very romantic!!!!
Thank you!!!
Lilianna!!! 💓🌞
Just incredible! can’t wait to try in holyday season)))
Hope you enjoy it!
I got your book mon concitoyen high respect
Im from France
Love you tons
I will make all this for my boyfriend
Jai du respect 🎉🎉🎉🎉🎉❤❤❤
I want Britain to be back British
Beautifu. Xx
With a nut allergy, what’s a good substitute for almond flour in the frangipani? Just add a bit more flour, could that work?
Dessicated coconut!
Thank you for the recipe. I followed exactly but the pastry is kind of soggy but the edges are brown. I’m not sure what can be wrong. Any idea?
Maybe oven was too hot so edges cooked before middle, or too much egg, did you have trouble rolling this pastry out? If so next time don’t use quite so much or the frangipani was too wet give them another go😊
Pastry that's the book
Where are the measurements for the pastry?
Too soft too sticky
Bravo! New sub here! I recently made a Sweet Potato Pie on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
Welcome Chef!
Ain’t got time for this, I’ll just pop over to Marks & Spencer’s
Our grandmas would make everything from scratch that's why their food is so good. Just saying...
I'm guessing there will be no comparison to the M&S pies.
😍😍😍
Not a real mince pie, and who ever heard of frangipane with the pie - brandy butter, my dear. btw, you can add the sbugar to the flour first, makes it much easier to rub the butter in.
I was taught not to flip it over as you're smacking the air out of it!
I'm sad that there had to be a put down of the traditional mince pie at the beginning of the video. Everything is subjective, I do not find mince pies too sweet and sickly. Properly made mincemeat is a perfect accompaniment to very good shortcrust pastry. By all means, make an alternative version with fancy frangipan, almonds, orange zest if you wish. But don't be so dismissive of the traditional mince pie which is thoroughly enjoyed by millions. Also, if you're going to offer an historical insight, get the facts right. It wasn't just beef suet but meat, traditionally in the form of ox tongue, was also used. Over time, this practice stopped so that only spiced dried fruit was included, though the term "mincemeat" prevailed. Sorry, but I found a Frenchman's critique, great chef or not, of the traditional British mince pie a little insulting
Our cuisine is genuinely inferior to most cuisines! Lighten up, he's only poking fun
@@laurajgrantWhat has the standard of our cuisine got to do with it? I didn't think his remarks were made in jest, light-hearted though they may have been. I take any put down of the magnificent mince pie to heart.
I don’t think it was targeted at our culture, he just didn’t like mince pies and so he put his own spin on it for fun. I’ve had them all my life and think they’re great but a lot of people who I’ve met from different parts of the world aren’t so keen at first. Like I say, i don’t think he meant any offence at all, just sharing his opinion 😁
He's probably never eaten a proper mince pie like the ones we bake in this family! I have my mother-in-law's recipe passed on to her by her own mother, and back it goes to the Victorian ancestors. It's fantastic! We're proud of them! Anyway, I'm not above trying some new techniques and recipes as well and I thought these looked good too.
@@kathhollandful They are worth it :)
Its mince pies not mincemeat pies. Lol
This is the reason people are disgusted by the perfide Albion
Goes to another country doesn't like the culture and tries to change it. Hmm this sounds vaguely familiar.
That’s not a mince pie it’s a french attempt at a copy