The perfect festive mince pie recipe: Do you love a good mince pie at Christmas time? My husband loves them, me not so much. I usually make some for Craig and Adam every year as shop bought ones are just not the same as homemade.
Mincemeat recipe
1lb of Bramley apple, cored and chopped into small cubes 5 level teaspoons of mixed spice 2 level teaspoons of ground Cinnamon 2 level teaspoons of freshly grated Nutmeg 235g of shredded suet 400g raisins 400g currants 400g of mixed candied peel chopped into small bits 400g dark brown sugar 3 oranges – Use the zest and then the juice 3 lemons – Use the zest and then the juice I sometimes add Almonds, cranberries or clove.
If you were putting the mix into jars you will get around 7/8 jars from this mix. You can sterilise jars by washing the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350°F, 180°C, for 7 minutes.
The Pastry…
400g Plain flour 80g lard 80g butter a pinch of salt Heat the oven to gas mark 6/400f (200c)
Method
Sift the flour and salt into a bowl and then add in the fats until you get a breadcrumb consistency. Then add some water a little bit at a time until you get your dough to the right consistency to the point that it leaves the bowl clean. Leave the pastry to rest for 30 mins in the fridge. Then you need to lightly flour the work top, and roll out your dough as thin as you can. Use a scone cutter to cut the right shape for you pies but if you are putting full lids on make sure these are slightly bigger so they reach just over the edge of your pie.
I usually use a muffin tray and lightly oil the tin first, then place one of your bottoms into a muffin hole, spoon in a mix of your mincemeat then place your lid on top. I usually just put Strings of pastry across the top to form a nice pattern. Repeat this process until you have the amount you want. You don’t have to be perfect and they don’t have to be uniform, let your creative inspiration flourish.
Bake in the oven for around 25-35 minutes or until golden brown. Serve hot with a good spoon of quality Vanilla ice cream and a squirt of caramel sauce.