Big and Fresh - that’s the egg people - have launched a scratch and sniff box for the festive period.
Scratch and Sniff before you put it in your basket to get a delicious nose full of Christmas mince pies. To complete the experience scan the on pack QR code with your phone and download the recipe to make your very own Big Mince Pies. (Recipe also below)
Big and Fresh Scratch and Sniff 10 packs are available from Tesco, One-Stop and Nisa RRP £2.09
The Big Mince Pie Recipe
INGREDIENTS
270g plain flour
100g unsalted butter, cut into small pieces
100g icing sugar, sieved
2 eggs, beaten
1 pinch of salt
550g mincemeat
METHOD
• Pre-heat the oven to 180c
• If using a food processor, place the flour, icing sugar, butter and salt into the bowl and pulse until a sandy texture is created.
• Now add the beaten egg, a little at a time until the pastry forms into a ball, wrap this in cling film and place in the fridge for a minimum of one hour (this can be made up to two days in advance)
• (If you are mixing by hand, rub the dry ingredients together until a sandy texture is reached, add the beaten egg until the pastry forms a ball, wrap in cling film and refrigerate for one hour)
• Dust the work surface with a little flour and roll out the pastry with a rolling pin until it is as thin as a fifty pence piece.
• Using a 10cm cutter, cut out sixteen circles and set aside.
• Now lightly grease a large ‘Yorkshire pudding ‘tray with a little butter or margarine (4 x 10 cm, you will need two trays or bake twice!)
• Line each of the moulds with a disc of pastry and use your thumbs to nudge the pastry up as high as it will go.
• Fill each pastry case with 70 – 80g of mincemeat, about a large tablespoon full.
• Lightly brush the lip of the pastry with a little cold water and top with another 10cm disc. Pinch the top and bottom pastry discs together, using your thumb and index finger, to seal in the filling.
• Dust the tops, lightly, with caster sugar and bake in a pre-heated oven for 20 – 25 minutes or until they take on a lovely golden colour.
• Allow to cool before removing from the trays, to do this simply run a knife around the mould edge and lift out.
• Finish with a dusting of icing sugar, and get ready to show them off!
• Top tip: Add an 8cm disk of thin marzipan on top of the mincemeat before you put the lids on, YUM!
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