{"id":53247,"date":"2024-11-27T08:30:52","date_gmt":"2024-11-27T08:30:52","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=53247"},"modified":"2025-03-17T15:51:22","modified_gmt":"2025-03-17T15:51:22","slug":"black-garlic-mince-pies","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-mince-pies\/","title":{"rendered":"Black Garlic Mince Pies"},"content":{"rendered":"\t\t

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Black Garlic Savoury Mince Pies<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Bake a batch of BGK\u2019s Savoury Mince Pies as festive alternative to traditional mince pies. Buttery Black Garlic pastry filled with Black Garlic Mincemeat. An umami packed flavour explosion to wow your guests!<\/p>\n
BGK’s Festive Fun Facts<\/span><\/strong> – the reason mincemeat is called mincemeat is because that\u2019s exactly what it used to be with its original content of meat and fats. Mincemeat came about as a good way of preserving meat, without salting, curing, smoking or drying it. Mince pies were first served in the early middle ages. In 1413, King Henry V served a mincemeat pie at his coronation. Mince pies were often made in an oval shape to look like Baby Jesus\u2019 crib.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>30 mins + chilling | Cook: <\/b>20 mins | Makes<\/strong>:<\/b> 24 mince pies<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V – <\/strong>use vegetarian cheese alternative<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
1 x 380ml jar BGK\u2019s Black Garlic Mincemeat<\/u><\/b><\/a><\/span><\/li>
1 tbsp miso paste<\/li>
100g coarsely grated Cheddar cheese<\/li>
50g Parmesan cheese \u2013 finely grated<\/li>
Plain flour for dusting<\/li>
1 quantity BGK\u2019s **Black Garlic Butter Shortcrust Pastry<\/u><\/b><\/a><\/span>* – chilled<\/li>
12 cloves Black Garlic<\/strong> – halved<\/li>
1 large egg \u2013 beaten \u2013 to glaze<\/li>
Extra grated Cheddar for the top of each mince pie\u00a0<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Combine the mincemeat, miso paste, Cheddar cheese and Parmesan cheese in a bowl. Set aside.<\/li>
Dust a large board and rolling pin with flour. Roll out the pastry to 3mm thick. Using fluted cutters, cut out 24 x 7cm cm circles and 24 x 5.5cm circles.<\/li>
Place the larger circles in 2 x 12 hole mince pie tins, gently pressing the pastry into the sides of each hole.<\/li>
Fill each hole with one tablespoon of the mincemeat and cheese mixture. Place half clove of Black Garlic in the centre of the mincemeat in each hole.<\/li>
Brush the edges of the smaller circles (the lids) with a little beaten egg. Gently press down on to the pies to seal.<\/li>
Brush the tops of the pies with a little more egg to glaze and a sprinkling of grated Cheddar cheese.<\/li>
Chill in the refrigerator for one hour.<\/li>
Preheat the oven to 200C\/180Cfan\/Gas6.<\/li>
Bake the mince pies for 20 minutes until golden.<\/li><\/ul>
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To Serve:\u00a0<\/strong>serve warm as a festive canap\u00e9 or alongside a cheeseboard.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t**
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