Mince pies are a traditional Christmas sweet treat.
Paired with a cup of hot tea they are the perfect afternoon delight for this festive season.
- 100g raisins (currants)
- 100g candied orange peel
- 50g soft brown sugar
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground cinnamon
- 1/2 cup brandy
- Optional extras could include a mandarin, a finely chopped apple and/or zest of 1 lemon
- For fruit mince, combine all ingredients in a saucepan, bring to a simmer over medium heat, then reduce to a low heat and simmer for 30-60min or until all liquid has been absorbed.
- Add in any optional extras.
- Set aside to cool while you make your pastry.
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg
- 1 beaten egg for glazing
- Icing sugar for dusting at the end
- Place the flour and butter in a bowl and rub together to a crumb consistency.
- Add the sugar and the egg and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together. Be careful not to over mix.
- Wrap the pastry in cling film and chill for 10mins.
- Heat oven to 220c.
- Roll out the pastry to 3mm thick. Using a round cutter (about 10cm) cut out 16 bases and place them into muffin trays.
- Put 1.5 tablespoons of mince mixture into each.
- Brush the edge of each pie with a lightly beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal.
- Glaze with the rest of the egg, sprinkle with caster sugar then make a small cut in the tops.
- Bake mince pies for 15-20mins until golden brown.
- Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.