Mincemeat Recipe

Makes 4 x 500g Jars

Ingredients:

  • 250g raisins / sultanas
  • 375g currants
  • 150g other mixed fruits, apricots / figs / dried cranberries etc.
  • 75ml brandy
  • 75ml whiskey
  • zest of 1 orange, juice of ½
  • 300g shredded suet (I use vegetarian)
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • 1tsp mixed spice
  • 1 large cooking apple, peeled and grated

Method

Soak the raisins and currants in the brandy, whiskey and orange juice for 1 hour until plumped up, then drain and set the liquid aside. Mix all the ingredients together, then pour in the remaining liquid when everything else is well mixed. Spoon and press into sterilised jars. Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months

Short crust Pastry

200g plain flour

100g butter, cold

50g icing sugar, plus extra for sprinkling

2-3tbsp cold water

Add the flour, butter and sugar to a food processor and pulse until it resembles fine breadcrumbs. Add 2tbsp of water and pulse again until it starts to come together, adding a little more water if required. Then use your hands to bring it together. Wrap in cling film and chill for about half an hour before using as required. If you don't have a food processor you can use your fingers to rub the butter into the flour and sugar.

Mince Pies

Makes 12 Mince Pies

Ingredients:

  • 1 large jar mincemeat (about 500g)
  • 2 batches of short crust pastry
  • 1 apple, finely chopped
  • zest 1 lemon
  • 50g pecans, chopped
  • 1 egg, beaten
  • little icing sugar, for dusting

Method

Scoop the large jar of mincemeat into a bowl and add the finely chopped apple, lemon zest and pecans.

Heat oven to 200C fan. Roll out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 12 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.