Mince pies

Prep: 50 mins
Cook: 30 mins
Mince pies
Turn a well loved classic into your signature Christmas treat.

For the mincemeat

250g Sultanas

250g Glacé cherries cut in half

250g Raisins

100g Mixed peel

250g Unrefined dark muscovado sugar

250ml Amaretto liqueur

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Mixed spice

1 Orange(s) zest only, finely grated

1 Lemon zest only, finely grated

Pastry

450g Shortcrust pastry

250g Puff pastry

1 Egg yolk(s) (free range)

3tbsp Unrefined demerara sugar

Use a large bowl and put all the dry fruits and spices together and mix well.

In a small saucepan heat up the amaretto, sugar and zests until the sugar has dissolved.

Pour over the dry ingredients and mix well.

Spoon the mincemeat into a sterilised jar and leave for at least 48 hours before using.

Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.

Line a baking tray with greaseproof paper and set aside.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Fill the tartlet cases generously with the mincemeat.

Roll out the puff pastry, brush with the egg yolk, sprinkle with the sugar and cut using a star shaped cutter if you like.

Place the star pieces on top of the mincemeat and transfer the mince pies to a baking tray and bake for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.

Remove from the oven and let cool for 5 minutes.

Serves
6

Preparation Time
50 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Alcohol, Sugar, Spice

Recipe Type
Dessert, Classics

Level of Difficulty
Moderately Easy

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