Get ready for the festive season by whipping up a few of these classic Christmas treats. You can’t beat the taste of homemade mince pies and it’s a recipe that can be enjoyed by the whole family.
For the mix
- 175g Raisins
- 110g Sultanas
- 275g Currants
- 110g Candied, mixed peel (sulphur dioxide), finely chopped
- 175g Shredded suet (beef or vegetarian)
- 250g Soft/dark brown sugar
- 2gm freshly grated nutmeg
- 10gm Mixed spice
- 1 juice Lemon + zest
- 1 juice Orange + zest
- 1 Cooking apple, cored and finely chopped
- 60ml Brandy
For the pastry
- 125gm Unsalted butter, at room temperature
- 80gm Sugar or confectioner’s sugar
- 1 Egg, at room temperature
- 250gm Flour (wheat)
- Start by making the pastry first. Rub the flour, sugar and unsalted butter at room temperature to form a bread crumb texture. Add the egg and mix. Knead to smooth dough but do not over work. Wrap the pastry in a plastic film and refrigerate for at least 30 minutes before using.
- Roll the pastry on a floured surface to an approximate 3mm thickness. With the help of a round pastry cutter cut 12 large rounds and 12 small rounds.
- Line the large pastry rounds in the prepared tray before filling with mincemeat. Rub water over the edges and stick the small pastry round on the top of it. Egg wash, sprinkle Demerara sugar and leave in the fridge for 10 minutes.
- Bake in a pre-heated oven at 190 degrees C for 8 to 12 minutes. Remove and let cool for 2 minutes before you transfer them onto a cooling rack.
- Dust with a little icing sugar and serve the mince pies warm.