|
Mince Pies 
Makes: 24
Ingredients
Pastry
350g Plain Flour
75g Lard
75g Butter
Pinch of Salt
560g Mincemeat
Mincemeat
(Note: Many high quality brands available.
However should you want to make your
own Mincement - here is the recipe.) - 340g raisins
- 225g candied peel
- 225g currants
- 225g sultanas
- 225g suet
- 450g apples
- 400g brown sugar
- Rind of ½ lemon and ½ orange
- Good squeeze of orange & lemon juice
- 15 grams mixed spice
- a little grated nutmeg
- 285ml - brandy, rum, flavoured liqueur or beer
Method
Pre-heat the oven to Gas 6, 200 centigrade.
Make the pastry by sifting the flour and salt into a large mixing bowl. Rub the lard and butter into the flour to a crumb consistency. Add a little water and mix to a dough that leaves the bowl clean. Place the pastry into a food bag and leave in the fridge for 30 minutes.
Roll out the pastry as thinly as possible and use a 7.5cm pastry cutter to form 24 rounds. Gather up the off cuts and roll them out again. Use a 6cm cutter to form the 24 lids.
Grease 24 small pie tins (Yorkshire pudding tins will do) and line with the larger rounds of pastry. Fill each pie almost to the top leaving the edge of the pastry exposed. Moisten the edges of the pastry with water and do the same with the pastry lids. Lay the lids over the pies and gently press together.
Brush the tops of the pies with milk and make small hole in each one with a sharp knife. ake on a high shelf in the oven for 25 - 30 minutes until golden brown. Dust with icing sugar. Mincemeat
Method
Mince or process the raisins, peel, apples, half the sultanas and half the currants until very finely chopped. Tip into a large bowl and combine with the remainder of the fruit, the suet, sugar, rind, juice, spice, nutmeg and liquid, mix well and leave in a covered bowl for a week, stirring every day. Store in clean well sealed jars until ready to use.
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Prepared
Listed in the Sweet Sauce section of the website.
Brandy Butter
|
Mince Pies 
