Focus Magazines The local magazines for Abergavenny, Crickhowell, Brecon & Talgarth – Events, News and Advertising

Recipes


Latest Story

Nana’s Kitchen: Mincemeat Tart to Feed a Crowd

December 15th, 2017

Mincemeat Tart to Feed a Crowd

Ingredients

  • 114g cold butter or margarine – chopped into small chunks
  • 57g lard, cut into chunks
  • 227g Self Raising Flour
  • 114g Plain flour sifted together
  • Pinch salt
  • 3-4 tbsp very cold water
  • 1 jar of mincemeat of your choice (approx 400g)
  • (2 tbsp brandy or Cointreau or Grand Marnier if desired)

You will also need:

Greased, baking tin (20cm round tin)

To make the pastry, add the sifted flour, salt, butter and lard into a large bowl. Rub with your fingertips until the mixture resembles breadcrumbs.

Add water a little at a time until the mixture comes together to form a soft dough – I prefer to do this with my hands to prevent the dough becoming too wet. Lift out and form into a ball. Place in a polythene bag and place in the fridge for 30 mins.

Turn oven on to 200C/180Fan/gas 6.

After the dough has rested, lightly dust your worktop and gently knead the pastry. Cut approximately one-third of the pastry dough to use for the lattice top and roll out the remaining two thirds into a round to fit your baking tin.

Once you have lined your tin with pastry, add the jar of mincemeat (if you are using alcohol, mix this into the mincemeat before topping the pastry base.) Spread out the mixture evenly.

Roll out the remaining pastry into an oblong and cut into strips. Carefully place the strips across the mincemeat top to make a lattice. Brush with a little beaten egg and place in the oven. Cook for approx 20 minutes by which time the pastry should be golden.

Dust with a sprinkling of icing sugar.

Enjoy hot or cold with custard, cream or brandy butter

Pauline Mardell

More Stories

Halloween Cobweb Cupcakes

October 27th, 2017

These attractive seasonal cupcakes not only look the part for Halloween, but they taste yummy too. They’re a great idea for Trick or Treaters and are deliciously moist in texture. This recipe makes 16 cupcakes in total, so if that’s too many just pop them in the freezer once baked (without the topping) and enjoy […]

Nana’s Kitchen: Chocolate Choc Chip Muffins

May 12th, 2017

Chocolate Choc Chip Muffins I make these scrummy muffins whenever my granddaughters come to stay – (one of them is a chocoholic and the other has a dairy intolerance) which makes these muffins ideal. They get eaten either for breakfast or a treat during the day. They never fail to please! Ingredients Makes Approx. 10 […]

Nana’s Kitchen : Orange Polenta Cake

March 10th, 2017

When I want to breathe a bit of summer into our wintry days, this recipe never fails; it reminds me of Italian holidays. The cake bursts with a tangy orange flavour and is delicious served as a dessert with ice cream or a drizzle of fresh cream. Ingredients 250g softened unsalted butter 250g caster sugar […]

Nana’s Kitchen : Peanut Butter & Fruit Flapjack Fingers

February 23rd, 2017

These flapjack fingers are really quick to make with no coking involved, and make a perfect rainy day activity with little ones who enjoy getting involved in the kitchen. By using rice crispies the flapjack is not quite so dense and makes a perfect lunchbox or teatime snack. This recipe yields quite a large quantity […]

Nana’s Kitchen: Mincemeat Squares

November 8th, 2016

These fruit squares make a great alternative to mince pies over the festive season. They keep in an air tight container for two to three days, or alternatively, you can freeze them prior to dusting with icing sugar – this can be done once thawed. Ingredients: 155g softened butter 150g caster sugar 2 eggs 150g […]

Simon King’s Wild Mushroom Ravioli

September 8th, 2016

Receive a complimentary glass of Prosecco when reserving a table and eating at Restaurant 1861 and quoting “Abergavenny Focus” Offer valid until 14th October 2016 Ingredients For the pasta 500g pasta flour 3 eggs 6 egg yolks Splash olive oil Splash of water Pinch salt For the filling 150g wild mushrooms, 1 large onion 1 […]

Pointed Cabbage with Dill & Peas

September 8th, 2016

A delicious summer salad Serves 8 Ingredients 2 pointed cabbages cut into long strips (or shredded in the food processor) 100g almonds 100g bunch of dill 500g frozen peas; defrosted but not cooked Dressing Juice of 1 lemon 1tbsp runny honey 100ml vegetable oil Salt and pepper   Method Rinse the cabbage strips thoroughly and […]

The Kestrel Inn’s Goat’s Cheese and Herb Tart

September 8th, 2016

This tart was easy to make and tasted, and looked, great. An ideal starter or serve it with a salad or some vegetables for lunch or supper. Serves 6 Ingredients 500g goats cheese 20cl crème fraîche 1 lemon 4 eggs a nut of butter small bunch of chives small bunch of parsley packet of butter […]

Monica Galetti’s Artichoke and Goat’s Cheese Tart

September 8th, 2016

Serves 6 – 8 Ingredients 500g Rough Puff Pastry (follow this link for recipe) 8 globe artichokes 4 sweet white onions, very thinly sliced 2 tbsp unsalted butter 1 garlic clove, very finely chopped 1 fresh or dried bay leaf 300ml double cream 200g soft, fresh, rindless goat’s cheese Olive oil, for cooking 150-g piece […]