Mince pies
Prep:
50 mins
Cook:
30 mins
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
