Brilliant British Bakeware:
Chicken & Leek Patchwork Pie, Mince Pies and Mincemeat Recipes
I know I am always banging on about British ingredients and products on my blog, but, it’s important to me that I try to fly the flag for all things British, especially in these austere times when buying British may help keep companies afloat and people in jobs; besides, it’s less food miles, a better carbon footprint and quite simply made in Britain still screams “quality” to me. We were (and hopefully may still be in the future) a country with a strong (high quality) manufacturing base as well as being a nation of innovative thinkers and entrepreneurs. So, when I was approached recently by George Wilkinson and asked if I would like to receive for review some BRITISH made baking products, I was very keen to accept.
Established in 1931, by George Wilkinson , we have a long and proud heritage of manufacturing bakeware. George’s father Luther Wilkinson and his good friend William Morris established Morris & Wilkinson Ltd in 1897. The manufacture of tin water bottles and tin “snap” boxes (and old word for Lunch Boxes) developed into the making of other tin lines such as cake tins and meat tins. Morris left the business to become a full-time Salvation Army Officer and Luther Wilkinson was joined by his sons Luther, Cecil and George at the outbreak of the 1914-18 war – Luther was in a reserved occupation, Sergeant Cecil Wilkinson was killed in France and George served in Greece. Luther Senior died in 1931 and left his controlling share to his son Luther. Although they remained friends throughout their lives, this situation did not suit 38 years old George Wilkinson and he sold his shares to his brother. He then went on to establish George Wilkinson (Burnley) Ltd and registered the trade mark ‘Progress’. George’s children Cecil, Alan and Joan joined their father in the ‘Progress’ business and son-in-law Arthur Layfield completed the board. The company went on to become the bakeware brand leader. With the advent of non-stick bakeware George Wilkinson (Burnley) Ltd went on to develop market-leading ranges. In March, 1979 George Wilkinson (Burnley) Ltd became a member of the Metalrax group of companies.
I was lucky enough to receive two pie plates (tins), one a deep pie plate and one slightly smaller, as well as 12 Cup Mini Tart Tray – perfect for mince pies at this time of the year. All three products are from the Great British Bakeware range and are lovingly made in Lancashire, England. The range is made of different pieces of bakeware that all have an amazing non-stick coating, called GlideX. I have copied their press release below, which tells you more about it……..
Great British Bakeware
The Great British Bakeware range demonstrates not only George Wilkinson’s excellence and innovation in bakeware manufacturing but also reflects the brand ethos; designed to perform and built to last. This premium range has an innovative & exclusive long life coating.
GlideX is bonded directly onto your ovenware to ensure it keeps performing like new every time.
It is scratch resistant, flake-resistant and virtually indestructible. Tested rigorously by us, laboratories and consumers alike our GlideX outperforms all other non-stick brands.
Whatever you’re baking or roasting food will keep gliding off time and time again…
Best of all it needs a simple rinse to clean, there’s no scrubbing required!
Made in the heart of Lancashire, the Great British Bakeware range comes with a 15 year guarantee.
But, back to my review; I made a family Chicken and Leek pie in my Deep Pie Plate a few weeks ago, and then some mini mince pies just last weekend, in my mini tart tray. I was absolutely amazed by the non-stick qualities of BOTH products, and my mince pies literally FELL out of the tin after baking! I hardly needed to clean the tray after using and even where my mincemeat had bubbled over slightly (I am always TOO generous with my mincemeat filling!) the mini pies just slid right out. Similarly with my large chicken and leek pie, although I initially forgot and lined my pie plate with baking paper – but, that just slid out and when I popped my pie back into the tin and baked it for a further 5 minutes for a “crispy bottom”, again, the pie slid out with ease. I didn’t take any photos of the tins and plates, I was too busy, but my friend Janice took some for her review here, Mini Mince Pies, so you can see what I am saying is true!
The mince pies may have been mini, but the pie tin holes are lovely and deep, so as you can see from my photos, you get lovely little mince pies with a nice deep filling, just what Santa wants after heaving himself down the chimney! I have a selection of old non-stick tart tins, and I am always disappointed by their lack of “non-stickability” with me regularly “prising” them out of the tin with a knife, no need with ANY of the bakeware products I received from George Wilkinson, they really are so non-stick, that they are positively slippery!
When I review any products for review, I always like to share some recipes; they are both very simple recipes today; one uses ready-made puff pastry along with left over chicken, bread sauce, gravy and leeks for the pie, so, no recipe as such but just a serving suggestion, and then the traditional mini mince pies are made with home-made short-crust pastry and boozy fat-free mincemeat, a family recipe that I shared last year here: Traditional Boozy Mincemeat (Fat Free).
This is a boozy fat-free mincemeat, a loose and carefree mincemeat that is not tightly packed together as some commercial mincemeats are, but is juicy and plump with cider and brandy soaked fruits and citrus peel…….a jolly festive fool with jingling brandy bells and orchard cider apples in every bite…..the essence of the festive season itself, generous and happy. As the mincemeat is gently cooked before cooling and storing, its smell permeates the kitchen and its spicy scent steals through the rest of the house ~ a quick sniff downwind in the salon and I feel quite giddy. It’s an old recipe, a recipe that passes from mother to daughter in a family……a treasured recipe that is made every year, and as one generation steps out of the ring, another steps in and so the cyclical circle continues…..my recipe here has been tweaked, it is an adaptation of the original, but that is allowed, as suspect the recipe that was given to me was very different from the original ~ each generation makes their mark, tweaks and tampers, but it is still the same recipe……and it makes damn good mince pies!
The Chicken and Leek Patchwork Pie is a made-up left overs recipe; I used ready-made puff pastry as the base for the pie, then filled it up with left over sliced chicken, leeks, gravy mixed with bread sauce and then I added some stuffing. I then cut some pieces of pastry that were left from the puff pastry base, and arranged them all over the top to create a patchwork affect, I have done this before when there hasn’t been enough pastry for a top and bottom, and it makes a tasty tart type pie that is easy to assemble.
My home-made shortcrust pastry is an easy Be-Ro recipe, and can be found here: Basic Recipe – Shortcrust Pastry. Mince pies are a breeze to make, and here is the basic recipe:
Traditional Mince Pies
|Serves||12 to 15 mince pies|
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Dessert, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Casual Party, Christmas, Formal Party|
|By author||Karen S Burns-Booth|
- Beaten egg or milk to glaze
- Icing sugar or caster sugar
- 225 g (8 oz) Plain Flour
- pinch of salt
- 50 g (2 oz) white vegetable fat (such as Trex)
- 50 g (2 oz) butter (or margarine)
- cold water to mix, about 30 ml (approx. 2 tbsp.)
- 25 g (1 oz) caster sugar if sweet pastry is required
Traditional no-frills mince pies! Make up a large batch and freeze them for a fuss-free Christmas. I use traditional home-made mincemeat for my mince pies, or a good quality luxury fruit one. (Recipe for my fat-free mincemeat recipe is here: Boozy Fat-Free Mincemeat)
|Step 1||Pastry: Mix flour and salt in basin, rub in fat. |
Using a knife to cut and stir, mix with cold water to form a stiff dough.
Turn dough on to a floured surface and knead lightly.
Roll out and use as required.
Self raising flour may be used. the pastry will have a more cake-like texture.
N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.
|Step 2||Heat oven to 230ºC, 450ºF, Gas Mark 8. |
Roll out pastry very thinly, cut out 12 to 15 small rounds and 12 to 15 larger rounds, re-rolling the trimmings as required.
Line patty tins with the larger pastry rounds, place a spoonful of filling in each. Damp the edges and cover with the small rounds, sealing well.
Brush with the beaten egg or milk, make a small hole in the top and bake for about 15 minutes. Dust with icing sugar and serve.
If you want to push the boat out and make luxury custard mince pies, and these would be brilliant baked in a George Wilkinson GlideX tart tray, then here is a recipe I posted earlier this year for Tea Time Treats, Little Custard Pies with Mincemeat and Almonds.
The Lavender and Lovage review for these British Bakeware products is a WELL DESERVED ten out of ten, and I really was VERY impressed with the quality of the tins and plates I was sent, as well as their magical non-stick qualities. They also have an AMAZING new range called the Limited Edition Range, and I just LOVE it, look at some of the images below…….
Mermaid is part of the George Wilkinson brand and you can read all about my review for their Mermaid Deep Sided Roasting Pan and my Sunday dinner here: Lazy Blue and White Lunch: Garlic Roast Chicken with Root Vegetables Recipe.
With a BIG thanks to George Wilkinson for sending me their wonderful products to review, I am HAPPY to be flying the Made in Britain (and in the NORTH country!) flag! Bye for now, see you later with more recipes, reviews and some NEW giveaways, Karen
Disclaimer and Thanks:
Thanks to George Wilkinson for sending me some British bakeware samples to try, and review; I was not asked to promote them in any way on my blog, but I chose to write about them as they were quality British products that I rate very highly. Karen S Burns-Booth
so much food… I turn my back for a few days and your blog explodes with colour and flavour and the most incredible photography!… I feel like i’m having a food embolism! that chicken pie is simply heavenly… what an excellent idea to do with pastry cuttings, genius!… and those mince pies are to die for… I’m loving the Limited Edition bakeware too, so pretty!… lovely stuff Karen… I know want I want when I come to stay!
Hehehehe! I am trying so hard to catch up Dom, I am nearly there, so hence my frenzy of food and posts over the weekend! THANKS for your lovely comments though, they made my day! Karen
Coffee and Crumpets says
I absolutely love that you sing British praises! I love your site and your recipes and it’s so nice to find a truly British site. Living in America I miss all things from home and I sing British praises whenever I can!!
I love the mince pies and the pie tins…gorgeous. The tea basket you got is heavenly too. What a great tea time.
Sorry I haven’t visited for a while, but I have been unwell with my rheumatoid arthritis getting the better of me. It’s hard to get motivated when you don’t feel good and can’t move.
Hi Nazneen! I wondered where you had gone too….I am so sorry to hear about your rheumatoid arthritis – not nice at all…..
I am delighted to see you again though and thanks for your lovely comments – these English made pie tins and tart tins really are TOP notch quality and so heavy duty.
Take care, Karen
Love the look of those mincers, pale and deep…they look amazingly good. Could murder one with a cuppa for elevenses.
Thanks Sue, love a good deep mincer, and not too brown for the pastry too! 🙂 Karen
Wow! Awesome! I was just looking for mincemeat recipe & I was sure that I can find in your blog! We LOVE mincemeat pie & had it many years ago during our last trip to London 10 years ago! Ya, that long! LOL So Glad that I find few recipes of mincemeat here ! Simply wonderful ! Thanks again for sharing your recipes. 🙂
Thanks so much Kit, I am so pleased you have discovered my mincemeat recipes; I have one fat-free one and one more traditions one with fat! Do let me know if you make some mince pies! Karen
Yum – everything looks fab!
Maya Russell says
Love the pastry topping on the patchwork pie.
Fiona Matters says
I’m loving the look of the patchwork pie! Such a good idea. shared on twitter
Tracy Nixon says
shared on FB as Tracy K Nixon
Laura Wilkins says
I’m definitely going to give homemade mince pies a go this year – wish me luck!
Helen Margaret Curl says
I am in love with the plate in a photo! The Christmas plate with the poinsettias. Would you be so kind as to tell me the brand? I would love to buy that plate!
Karen Burns-Booth says
Hi Helen – I’m afraid I don’t have the plate to hand right now, it’s still packed from when we moved…. but I do know it was a TK Max purchase, and about 15 years ago, so may not be available now. Karen