Wade Murphy was on Today with Maura and Dáithí with home cook Michele Duggan to make Marie and Michele's mother & daughter mince pie.
Ingredients
For the pastry
- 450g plain flour
- 283g butter / hard margarine
- 2 large eggs
- 2 tsp icing sugar
- 2 tbsp water
For the filling
- 340g of seedless raisins
- 230g currants
- 85g unsalted butter
- 170g soft, dark brown sugar
- 340g cooking apples – peeled, cored and diced
- 140ml dry cider
- The grated rind and juice of 1 lemon
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground mace
Method
For the pastry
- Sieve the flour and icing sugar
- Rub the butter into the flour
- Using a fork, whip the eggs and add to the flour mixture
- Blend together, use water if necessary
- Sprinkle flour on board
- Knead mixture
- Roll mixture into a ball and wrap in a bag or cling-film to leave in the fridge overnight
For the filling
- Mix all the ingredients together in a large, heavy-based saucepan.
- Bring slowly to the boil and simmer for 30-35 minutes.
- Leave the filling to settle before putting it into pies or into glass jars.
- Store in the fridge for up to three weeks
Cooking the mince pies
- Preheat oven to 200 degrees Celsius
- Using a muffin or cupcake tray, create your pastry casings using a golfball-sized amount of pastry
- Put a tablespoon of mince pie filling into the pastry casing
- Cover the pies in a small pastry lid
- Put your pies into your pre-heated oven for 20 minutes until golden brown.
- Leave to sit for fifteen to twenty minutes once removing from the oven and then dust with icing sugar.
