Our rich and delicious mince pie recipe
It’s snowing outside, your Christmas tree lights are twinkling, and the fire is roaring… you’re just missing one thing to complete that cosy night – mince pies! It only means one thing… it’s time to tackle your very own mince pies. Here’s a little helping hand, we hope you love the recipe.
For the mincemeat:
150g brambley apples, finely chopped
125g black seedless grapes, finely chopped
125g currants, chopped
150g sultanas, chopped
40g mixed peel, chopped
30g dried cranberries
60g nibbed almonds
Zest and juice of 1 orange, and 1 grapefruit
250g muscovado sugar
10g Chinese five-spice powder
5g powdered cardamom
½ cinnamon stick, powdered
100 ml dark rum
For the sweet shortcrust pastry:
250g unsalted butter
125g icing sugar
2 egg yolks
500g plain flour
1 egg beaten
Preparing the mincemeat:
Mix all the ingredients together, stir well and refrigerate until needed
Making the pastry:
Mix together the butter and icing sugar until they are completely blended, then add the egg yolks and finally the flour. Knead until you have a smooth dough, and leave the rest for at least one hour before using.
Making the mince pies:
Preheat the oven to 190 degrees / Gas mark 5
Roll the pastry out to a little less than 5mm thick. Cut out 30 rounds just a little larger than your tartelette moulds, and 30 rounds with the pastry cutter two sizes down (or, for fun, as we have done, some star shapes). Line the tartelette moulds (or muffin tins) with the large rounds of puff pastry. Fill them with mincemeat to level with the sides. Now brush a little beaten egg around the edges of the smaller rounds (or the stars) and stick them on top of the mince pies. Brush with a little more beaten egg, and then bake in the preheated oven for 25 minutes until golden brown.
Transfer from the moulds to a wire rack and leave to cool. Sprinkle generously with icing sugar.
The only thing left to do is delve into your warming mince pies, put your feet up, and enjoy a glass of wine.