I like mince pies. Alot. Too much actually so I’d better dust off the running shoes. I posted this picture of my mince pies on facebook the other night and I got a few requests for the recipe.
I use a pastry that has ground almonds in it as I think it makes it a bit shorter in texture.
I got the punch for the top from a great little site called “Not on the High Street” as recommended by my good twitter friend @babaduck.
Pastry: enough for 24 mincepies
275g plain flour
25g ground almonds
175g butter, chilled and cut into cubes
85g caster sugar
1 egg yolk
3 tablespoons of chilled milk
zest of 1 orange
Mix the dry ingredients (flour, almonds, sugar), rub in the butter, mix in the zest, then add the egg and enough milk until is just coming together. I actually use my mixer for this pastry, once you don’t overmix it’s fine.
Pat it into a round and wrap in greaseproof paper, NOT clingfilm, and leave to chill in the fridge.
3 cooking apples, roasted whole for 30mins at 180Oc then the flesh removed into a bowl.
75g fresh cranberries
100g each of sultanas, raisins and currants
2 tablespoon each of dark and light brown sugar
1 teaspoon each of ground nutmeg, cinnamon, and mixed spice
zest and juice of 2 lemons and oranges
5 tablespoons of rum or brandy or whiskey or whatever takes your fancy!
50g grated dark chocolate
To Serve: Some freshly whipped organic cream
Place the cranberries in a saucepan with the juice of the lemons and oranges, heat gently until the skins burst. Tip into the bowl with the apple flesh.
Add all the other ingredients and mix well. This is best bottled and left for a number of weeks but I have used it immediately too.
For this recipe, I add 50g of grated dark chocolate to enough mincemeat to make 24 mincepies.
Pre-heat the oven to 200OC.
Grease and flour the tin.
I roll out a little pastry at a time on a floured surface, to approx 5mm thick. I also regularly flour the cutter so it doesn’t stick.
Only a bare teaspoon of sweet mincemeat is required in each.
I chill the tin of prepared mincepies for 10mins prior to cooking.
Cook for 10mins or until slightly brown. Leave in the tin for 5 ins then cool until required.
I serve with freshly whipped cream that I add a little orange essence too.
Better put the kettle on….