Kevin's homemade mincemeat pies: Today

Method

1. A few days ahead, prepare the mincemeat mixture.
2. Peel and core the apples and slice into thin matchstick slices or use a grater.
3. Place the mixed peel, suet and dried fruit into a bowl and add the apple.
4. Add the juice and rind of the lemon and stir through, then add the sugar, spices, whisky and almonds if using, mix well to combine all ingredients.
5. Stir in the remaining ingredients and place in a cool place for minimum of 24 hours up to 3 days, stirring once per day.
6. Next, transfer the mixture into jars, I like to add one more drop of whiskey to ensure the mixture will store for the year if needed. Label clearly with the date and store in a cool and dark place.
7. When ready to use, prepare the pies.
8. Preheat the oven to 160˚C. line a mini muffin or shallow miniature tart tray with grease and dusting of flour.
9. Roll on a well-floured surface the prepared pastry. Using a pastry cutter to fit the baking tray bases, line each holder with a circle. Remember the pastry circle cutter has to be wider to include the deep in the pie base. Set in the fridge.
10. Roll the rest of the pastry, and cut to fit the top of each pies. Pierce a hole in the middle of each mini pie or use a small shaped cutter to create shapes. This will allow steam escape. Store in the fridge covered to settle for 10 minutes or so.
11. Spoon enough of the mincemeat into each of the pastry line holder.
12. If using the almond cream , spoon enough almond cream to cover the minced meat. Overwise, Brush with egg wash the pastry toppers and place them over onto the mincemeat pies with the brushed side on the mincemeat and pastry base. This will allow to seal the pastry when pressed around the edges to create mince pies.
13. Remove, if needed, excess of pastry hanging of the edges.
14. Bake for 15 - 18 minutes and set aside to cool. Warm the mincemeat pies when required and serve with some freshly whipped cream

Chef tips

1. Allow time to macerate for full flavour: Let the mincemeat mixture rest and macerate for at least 24 hours, ideally 3 -4 days, before jarring or using. This allows the dried fruits to fully absorb the liquid, plump up, and develop a deep, rich flavour. Stir the mixture once a day during this time to keep everything evenly soaked.

2. Whisky alternatives: Whisky gives a traditional warmth, but you can substitute it with dark rum, brandy, or spiced liqueur for a different character. For an alcohol-free version, use fresh orange juice, apple juice, or strong brewed tea.

Note: Alcohol-based mincemeat can be preserved in jars for months in a cool, dark place. However, alcohol-free versions must be stored in the fridge and used within two weeks to stay fresh.

3. Add freshness and lightness: Just before baking, stir in some extra finely chopped or grated cooking apple to the mixture. This adds natural moisture and a touch of brightness, making the filling lighter and more aromatic when baked.