Mince

INGREDIENTS Large jar 1 (600gr) Pastry Clementines 2 Plain flour 375g Apple 1 Unsalted butter, softened 260g Lemon 1 Sugar plus extra for sprinkling 125g Icing sugar for dusting Large egg 1 Egg for glazing 1 METHOD - Mince Pie / Expressions with ‘To Look’

ANNA: Hello ladies and gentlemen and welcome back to this week’s special episode of Do You Cook English. Well, we’re all looking forward to showing you a great, new, festive recipe this week and taking another close look at our chef today! Poor Eric, he probably feels like he’s going to be exam- ined today! But anyway, Christmas is coming, so we have something nice and festive for you today. But, as always, let’s take a look at today’s language point!

Expressions with ‘To Look’ To look (to have the appearance) He looks happy. To look at (to visualize) Look at this picture. To look after (to take care of) Tonight, I have to look after my brother. To look into (to verify) I decided to look into it for you. To look like (to resemble to) Peter looks like his father. To look for (to search) She is looking for a place to stay. To look forward to (to wait to … soon) I am looking forwards to meeting you. To look out (to control) Look out ! There is a big bird in the sky. The GRAMMaR POINT To look over (to check) If I were you I would look over it again. To look through (to read through) Don’t forget to look through the papers. To look up (to search in a document) You will have to look it up in a dictionary. Mince Pie

ANNA: Well come on Eric, let’s take a good look at you! So yes, it looks like we have Eric back with us again today. Bonjour Eric! ERIC: Bonjour Anna. Yes I’m back and looking good! ANNA: If you say so Eric! So, what are we looking at making today Eric? ERIC: Well, Christmas is almost here, so I thought I’d show you how to make some traditional mince pies. ANNA: Well lovely! Looking forward to tasting these! First, let’s look how to make the pastry. Eric rubs together the flour and butter in a bowl to form a crumb consistency. Next, he adds the sugar and the egg, and then mixes these together. ERIC: Then, tip out the dough onto a lightly floured surface and fold until the pastry comes together. But, look out, you don’t want to over work the pastry. Finally, wrap the pastry in cling film and chill for 10 minutes. ANNA: Now, let’s look at the mince meat filling. First segment the clementines, finely chop the apple and zest of the lemon. Then finally, mix into the mincemeat ERIC: Now, let’s take a look at how we make the mince pies. First, roll out the pastry to 3mm thick. Then, cut out 12 bases with a round cutter and place them into muffin trays. ANNA: Next, brush the edge of each pie with a little beaten egg, and then place in a spoonful of mince- meat mixture into each. ERIC: Then, cut the lids and press them on top to seal. Finally, glaze with the rest of the egg and sprinkle with caster sugar. ANNA: Now, you just bake mince pies at 180 degrees C for approximately 20 to 25 minutes until golden brown. Then, you leave them to cool before dusting with icing sugar and serve on their own or with double cream or brandy butter. Oh! And we have to leave a mince pie out on the night of the 24th De- cember, next to the chimney for , and obviously, along with a glass of sherry as well, and, by the way, leave a carrot for Rudolph the red-nosed reindeer as well. Otherwise we don’t get any presents! So, look out! For those of you who are extremely observant, if you want to know that there were twelve that went in the oven, twelve that came out the oven and only eleven on the plate, guess where the other one went! It was delicious! So, anyway, here we are with our lovely mince pies. Looking good Eric, looking good! ERIC: Yes. These are easy to make and are absolutely essential for a traditional English Christmas. ANNA: Absolutely, no Christmas is complete without a mince pie! So, we make loads of these at home and serve them to everyone who walks in the through the door, well in my house anyway. So, look out if you’re spending Christmas with me. You’ll be eating lots of these! Anyway, please don’t forget, you can upload any of your attempts at this dish or any of our other recipes onto our Facebook page. We love looking through your results. So that’s all for this week from DoYouCookEnglish, so from everyone here, from all the team at Château de la Mazure, from Eric and myself good bye And Merry Christmas!