Mince pies are one of the best things about Christmas and I don’t remember a Christmas where they didn't make an appearance. They seem to be one of those things that divide people, you either love them or hate them. I obviously fall into the LOVE category. Bursting with a deliciously sweet and fruity filling, with a hint of rum (because alcohol belongs in all Christmas recipes right?!) and all those Christmas spices that instantly take you back to cold winter days, when you are snug inside, spending time with family and with the smell of Christmas cooking surrounding you. I believe if there was ever a time to use the word hygge, this would be it! This was the first time I have tried to make my own mincemeat. It is such a staple in the UK that you find the jars of it everywhere so if you want to make the faster version, just buy a jar. If, like me, you find yourself unsuccessful in your search for it in other countries, this recipe turned out very well so give it a go! Its very simple and does not take much work. You will need to make the mince meat about a week (or two if you can) in advance and leave the flavours to develop. If you are using the jars of mincemeat then you can whip these up in about 1 1/2 hours.
In the pies I also added something called remonce paste, which is found in a lot of Danish pastries, and is absolutely delicious. It is a kind of almond paste made with almonds (surprise, surprise!), butter and icing sugar. I think it takes the mince pies to another level, but of course, if you are not keen on marzipan, I would suggest you leave that bit out!
Happy baking! Xxxx
To make the homemade mincemeat:
Makes roughly 900g – enough for 2x recipe below (make 1-2 weeks in advance)
100 g candied orange peel
100 g candies lemon peel
160 g sultanas
50 g flaked almonds
100 g dates
100 g dries apricots
300 g raisins
100 g glace cherries
25 ml fresh orange juice (1 large orange)
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cardamom
1 piece fresh ginger, finely grated
20 g brown sugar
Juice and rind of 1 lemon
8 tbsp rum/whisky/brandy
Method:
1. Finely chop the dates, apricots, and ginger.
2. Mix all the ingredients in a large mixing bowl and set aside to develop for 1-2 weeks (you can put into jars if you have any, if not just cover tightly with clingfilm).
3. Stir occasionally
Time: 1 1/2 hours Makes: 20-24 pies (depending on whether you have lids or not)
For the pastry:
350 g flour
200 g butter
100 g icing sugar
1 egg beaten (won’t need all- save the rest for an egg wash)
Squeeze lemon juice
Pinch salt
For the pies:
100 g butter
100 g ground almonds
100 g icing sugar
450g mincemeat (homemade or from a jar)
1 fresh apple
Icing sugar for dusting
Method:
1. First make the pastry by weighing out the flour and sugar and mixing it in the bowl with a pinch of salt
2. Rub together the butter and flour until it resembles breadcrumbs
3. Beat an egg and pour about half of it into the mixture along with a squeeze of lemon juice
4. Mix until it binds together, wrap in clingfilm and leave to rest for half an hour in the fridge
5. Pre-heat your oven to 200°C
6. Meanwhile, prepare the filling for the pies. Mix together the butter, ground almonds and icing sugar (from the ‘for the pies’ section) until you have a paste and set aside
7. Chop the apple finely and mix in a bowl with 450 g of homemade mincemeat (or one jar of mincemeat)
8. Lightly flour your worktop and roll out the pastry
9. Use a 9 inch pastry cutter to cut out your pastry and gently press into a lightly oiled muffin tin
10. Put one teaspoon of almond paste into the bottom of the pastry case and cover with a dessert spoonful of mincemeat
11. Use a cookie cutter in your desired shape (or a 7 inch cutter if you want the filling completely encased) and put on top of the filling.
If you are covering the whole top press around the edges to seal and be sure to use a fork to prick the top of the case so the pastry doesn’t become bumpy in the oven
12. Use the left-over egg to do an egg wash on the top and bake for 15-20 minutes
13. Remove from the oven when light brown and leave to cool in the pan before removing
14. Dust with icing sugar and dig in!
Mix the sugar, flour, butter and pinch of salt together for the pastry
Rub together until it resembles breadcrumbs
Roll and cut your pastry
Be generous with your filling!
Option 1: Classic Lids
Option 2: Christmas cut-out tops
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