Yum. They looked so delicious. I too (like the other viewers) want to give this a go. Thank you kindly for showing us (and providing a copy of) this pastry recipe and how you make your mince pies. I really liked the added dollop of cream cheese/sugar mix to the mince pies. I just want to add, that was a very good jump up on (and off) the bench 👍My question for the Q & A is, what part of Christmas do you find 1. most stressful and 2. most enjoyable: the general overall planning for the Christmas season, the shopping for ingredients, the shopping for presents, writing out Christmas cards, cleaning the house before guests arrive, decorating the table, being Christmas ready (hair, makeup, outfit), preparing/cooking all the food, cleaning up afterwards or something else I haven’t mentioned? Look forward to your Christmas Q & A 🎄
I absolutely love these mince pies, our family have been making them for 25 plus years. Think we got our recipe from Jocelyn Dimbleby originally. They are a bit of a faff to make but so worth it and once you have had them there is no going back! They are delicious 🥰
They look sooo good !!!!! ( I wish I lived in your house ) For next weeks Q&A Could you let us know the different makes and models of your favourite kitchen aids like kitchen knives, food mixers etc that you use and find invaluable, Thank you so much xx
Gorgeous. I am not a good baker but definitely going to try those. My late mum’s mince pies were my favourite, but I never managed to get her recipe. ❤
Hi Charlie, a question for your Q&A. I am cooking a rib of beef (so on the bone) for six people on Boxing Day. As I am an Aga newbie, how would you cook it in the Aga? Many thanks, and will definitely give your mince pies a go!😋🎄
Mmmmm, Charlie they made my mouth water, l shall definitely be making them, l always make a frangipane topping on my mince pies, but my son requested pastry this year, so l shall make yours. Thankyou very much for giving us the recipe, l wrote it down but don’t think you said how many grams of butter, can l be cheeky and ask.? Super vlogs so enjoy watching you in your cosy kitchen. Loved your Cornishware willow mug you had the other day,so l ordered the butter dish, it’s lovely!
Hi Charlie . I know you bake a lot of Christmas cakes, but did you know that Aga have a cake baker, supplied with 3 cake tins of different sizes and the largest size cake only takes 2 hours 40 minutes in the roasting oven? I must have a go at baking your mince pies , they look delicious .
So far this year I have made a dozen with ground almonds in an enriched pastry, 18 in an old fashioned plain lard and butter short crust and was planning on doing the Joselyne Dimbleby recipe. I love the idea of the Philadelphia cheese so might give that a go. Would you freeze before or after cooking?
Charlie you say you share the recipe for these but it wasn’t quite complete so can pls let us know how much butter went into the pastry as you didn’t say? And also the sugar to cream cheese ratio as you dolloped it out whilst talking but didn’t say how much sugar and how much cream cheese. Thanks.
Because year ago (well, centuries ago in fact), sugar was expensive so the pies genuinely used minced meat inside the filling, along with a bit of the fruit to keep costs down as obviously meat was cheaper. As sugar became more popular, so it decreased in price and was readily available and so gradually the meat element got phased out and replaced with the pure fruit filling today that we call mincemeat.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Yum. They looked so delicious. I too (like the other viewers) want to give this a go. Thank you kindly for showing us (and providing a copy of) this pastry recipe and how you make your mince pies. I really liked the added dollop of cream cheese/sugar mix to the mince pies. I just want to add, that was a very good jump up on (and off) the bench 👍My question for the Q & A is, what part of Christmas do you find 1. most stressful and 2. most enjoyable: the general overall planning for the Christmas season, the shopping for ingredients, the shopping for presents, writing out Christmas cards, cleaning the house before guests arrive, decorating the table, being Christmas ready (hair, makeup, outfit), preparing/cooking all the food, cleaning up afterwards or something else I haven’t mentioned? Look forward to your Christmas Q & A 🎄
I am DEFINITELY going to try these thank you 🤩 💜💜💜💜
My condolences to Simon and to you for the loss of your cousin... Eternal be his memory!
🙏🙏
Yum 😋 they sound delicious , just added all ingredients to my shop and I will def be making them this weekend ❤
What a fab cooking vlog. Love your colour coordination with your outfit and kitchen. Definitely going to try. X
Love the way you always wear your rings .. even making pastry!!!
THANK YOU
I absolutely love these mince pies, our family have been making them for 25 plus years. Think we got our recipe from Jocelyn Dimbleby originally. They are a bit of a faff to make but so worth it and once you have had them there is no going back! They are delicious 🥰
Superb taste and texture,supercalafredjulisticexpialidosis 😊
Brilliant, you are very good at everything you do. Your husband is a very lucky man 😊
They look sooo good !!!!! ( I wish I lived in your house ) For next weeks Q&A Could you let us know the different makes and models of your favourite kitchen aids like kitchen knives, food mixers etc that you use and find invaluable, Thank you so much xx
Gorgeous. I am not a good baker but definitely going to try those. My late mum’s mince pies were my favourite, but I never managed to get her recipe. ❤
Am looking forward to making these pies. My Christmas question to you would be 'what was the best Christmas present you received as a child?' xx
Question who is visiting you at Christmas ? Do you go out on new year's eve and what will you wear on Christmas day?
Hi Charlie, a question for your Q&A. I am cooking a rib of beef (so on the bone) for six people on Boxing Day. As I am an Aga newbie, how would you cook it in the Aga? Many thanks, and will definitely give your mince pies a go!😋🎄
Mmmmm, Charlie they made my mouth water, l shall definitely be making them, l always make a frangipane topping on my mince pies, but my son requested pastry this year, so l shall make yours. Thankyou very much for giving us the recipe, l wrote it down but don’t think you said how many grams of butter, can l be cheeky and ask.? Super vlogs so enjoy watching you in your cosy kitchen. Loved your Cornishware willow mug you had the other day,so l ordered the butter dish, it’s lovely!
Sorry it’s 375g xx
@ Bless you Charlie, Thankyou so much for such a quick reply x
Hi Charlie . I know you bake a lot of Christmas cakes, but did you know that Aga have a cake baker, supplied with 3 cake tins of different sizes and the largest size cake only takes 2 hours 40 minutes in the roasting oven? I must have a go at baking your mince pies , they look delicious .
Hallo Charlie could you tell me what size your Magimix is please
Question - your nails look incredible! Are they gel nails done at the salon?
What time do you eat Christmas Tea? ❤
So far this year I have made a dozen with ground almonds in an enriched pastry, 18 in an old fashioned plain lard and butter short crust and was planning on doing the Joselyne Dimbleby recipe. I love the idea of the Philadelphia cheese so might give that a go. Would you freeze before or after cooking?
Charlie you say you share the recipe for these but it wasn’t quite complete so can pls let us know how much butter went into the pastry as you didn’t say? And also the sugar to cream cheese ratio as you dolloped it out whilst talking but didn’t say how much sugar and how much cream cheese. Thanks.
It’s okay, scrap that! I’ve just found the recipe on line, thanks.
Sorry it’s 375g xx
How much butter Charlie? ❤
I'm curious to know how the cream cheese affects the flavour, the pastry sounds delicious - orange is so Christmassy!
Charlie, guessing you can do this in a Kenwood?
I wonder why the filling is called 'mince meat' when it isn't meat. I have always wondered about this 😁
Because year ago (well, centuries ago in fact), sugar was expensive so the pies genuinely used minced meat inside the filling, along with a bit of the fruit to keep costs down as obviously meat was cheaper. As sugar became more popular, so it decreased in price and was readily available and so gradually the meat element got phased out and replaced with the pure fruit filling today that we call mincemeat.
I am so tempted to make these. Not hugely impressed with the ones sold at stores.
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Happy for you but disappointed that the planner is sold out!
Back in stock now xx