Yields:
12 Servings
Difficulty: Medium
Prep Time: 2 Hr
Cook Time:
20 Mins
Total Time:
2 Hr 20 Mins
This crumbly, fruity mince pie recipe is a Christmas classic. Serve warm with lashings of brandy butter.
Ingredients
Adjust Servings
- For the pastry
Instructions
- Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste. Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry. Mix together well and set aside. This mincemeat can be stored in a dark, cool cupboard for up to a year.
- For the pastry, place the flour, sugar, almonds and butter into a food processor. Blend until it resembles breadcrumbs and slowly add the egg.
- Bring the mixture together with your hands, wrap in cling film and place in the fridge for an hour or so.
- Lightly butter a 12-hole pie or patty tin.
- Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
- Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200°C/180°C Fan/400°F/Gas 6.
- Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm with brandy butter. Enjoy!