Mince pies
I don’t often make mince pies, but this year there’s no stopping me! I’ve already made two batches of 18 - and eaten most of them myself I think! This recipe gives you double the amount of mince that you’ll need for one batch as it’s a good way to save time and effort if you want to make them again. If not just halve the mincemeat ingredients. I’ve reduced the candied peel content in this recipe and added some almonds instead as this is how I prefer the mix, but you could tweak to suit your tastes.
I based the mincemeat recipe on Mary Berry’s as she switches suet for butter, which I think works really well, and I always go back to Jamie Oliver’s sweet short crust pastry as it’s very reliable and I never have any problems with it.
Ingredients
Makes approx 18
Pastry
250 g organic plain flour , plus extra for dusting
50 g icing sugar , sifted
125 g cold unsalted butter, cut into small cubes
1 large free-range eggs , beaten
1 tbsp milk
Mincemeat
50g raisins
50g dates
50g sultanas
50g dried cranberries
50g mixed peel
½ apple, peeled & chopped into small cubes
50g butter
30g whole almonds, toasted & roughly chopped
120g light brown soft sugar
½ orange - juice and zest
1 lemon - juice & zest
2 tbsp brandy
Method
Pastry
I use a food processor to make pastry as it’s quick and easy, but you can do it by hand if you prefer.
First add the flour and icing sugar to the processor and pulse to break up any lumps.
Then add the butter (take out of the fridge at the last minute) and pulse a few times so the mix turns into a rough bread crumb like texture with the butter evenly distributed through the flour.
At this point I take out the blades and use a fork to gradually mix in the eggs. Add ½ tbsp of milk and see if the pastry will come together, if it is still a bit crumbly then add the other ½.
Gently bring the mix together with your hands and tip out onto a clean side. Push the pastry together with your hands to make a round disc ensuring that the mix has properly stuck together, but don’t knead or ‘work’ the pastry at all.
Wrap tightly in clingfilm and put in the fridge for 30 minutes.
Mincemeat
First measure out all the ingredients then put in a large pan and heat gently.
Simmer for 10 minutes and leave to cool.
The mix will keep up to 3 months in sterilised jars.
Mince pies
Preheat the oven to 180ºc.
Roll out the pastry, making sure the rolling pin and side are lightly floured to avoid sticking. Turn the pastry ¼ clockwise each time you roll. And be gentle so you don’t over work and make it tough; keep the rolling to a minimum, but obviously you can’t avoid a certain amount!
Cut the first 12 x 8-9cm circles and then cut the stars to go on top. You should have enough pastry for a further 6 pies.
Put the pastry circles into a bun tray and add a small teaspoon of mincemeat (approx 12g) so they are about ¾ full. Don’t overfill as they’ll bubble up too much.
Then put the stars on top, pressing down lightly on the edges and brushing with milk.
Place in the oven for 18-20 minutes, checking at 15 minutes.