RECIPE :: mince pies
Christmas is filled with lots of rich ‘n’ tasty food and none more enjoyable as mince pies. When you make these, make more than you need or want, as if you are like me you’ll end up eating a few as soon as they come out of the oven.
Ingredients
mincemeat
1 orange,
1 apple (peeled and finely diced),
4 dried un-sulphured apricots (finely chopped),
25g / 1oz of candied stem ginger (finely chopped),
75g / 2½oz of raisins,
50g / 2oz of currants,
50g / 2oz of sultanas,
50g / 2oz of candied peel,
50g / 2oz of suet,
75g / 2½oz of demerara sugar,
1tsp of mixed spice,
a pinch of cinnamon,
1tsp of date syrup and
6tbsp of brandy.
Pastry
150g / 5½oz of flour,
75g / 2½oz of ground almonds,
a pinch of salt,
1tbsp of sugar,
1tsp of lemon rind,
125g / 4½oz of butter and
water as required.
Method
| 1) |
To make the mincemeat; grate the zest of the orange and finely chop the flesh. Combine with the rest of the ingredients and leave for a day to marinade in its own jar. |
| 2) |
To make the pastry; combine the flour with the almonds, salt, sugar and lemon rind. |
| 3) |
Rub the butter into the flour. |
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| 4) |
Add the water to the flour starting with 2tbsp and mix well. You may need to add more depending on the type of flour you are using. At the end of the mixing you should end up with a soft dough. |
| 5) |
Put the pastry dough in the fridge for 15-20 minutes. |
| 6) |
Pre-heat the oven at gas mark 4 / 180C / 350F. |
| 7) |
To assemble the pies; roll the cooled pastry dough and cut into thin circles, place into small holders and put a tbsp of the mincemeat onto the pastry. Finish off by putting a top layer of pastry onto the little pies. |
| 8) |
Bake for 20-25 minutes. |
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