Mince pies with homemade mincemeat

Every year I make my own mincemeat for mince pies, its surprisingly easy and definitely worth taking some time to make your own as it tastes so amazing.

Just be warned they are so good family & friends will ask for some every year!

The Recipe

Ingredients

Mince Meat:

• 375g raisins

• 250g sultanas

• 250g currants

• 150g candied peel

• 250g melted butter

• 650g dark brown sugar

• 2 large cooking apples

• Zest of 2 oranges

• Zest of 2 lemons

• 50g almonds chopped

• 50g pecans chopped

• 2 tsp mixed spice

• 1 tsp. cinnamon

• ¼ tsp. nutmeg

• 100ml brandy

Pastry:

• 300g flour

• 150g butter

• 1 free-range egg

• 2 tbsp. water

You will need a 12-cup bun tin

Method for Mincemeat:

1. Peel, core and slice apples. Cook with 1 tbsp. of water on a medium heat until soft.

2. Allow the apples and the melted butter to cool.

3. Add all ingredients to a large mixing bowl and stir until well combined.

4. Mincemeat can kept in a sterile jar or airtight container for up to 1 year. Best to leave flavours to develop for a few days before using.

Method for Mincepies:

1. To make the pastry, rub together the flour and butter until it resembles breadcrumbs (this can also be done in a food processor, just make sure not to overwork the dough, use the pulse button and keep checking until it resembles breadcrumbs).

2. Beat together the egg and cold water.

3. Slowly add the egg mix to the pastry until it starts to come together (you may not need all the egg mix or if it seems a little dry add some more water).

4. Once the dough is formed, wrap the pastry in clingfilm and leave to cool in the fridge for at least 20 minutes.

5. Remove pastry from fridge and pre-heat the oven to 180⁰C.

6. Roll out the dough and cut out 12 bases (using a cup or cutter) and place them in the tin. Spoon approx. 2 tsp's of mincemeat into the pastry.

7. Cut another 12 bases for the top (using a smaller cup or cutter), rub egg mix around the edges of the top and seal to the bases.

8. Brush egg mix on top of the pies and sprinkle with sugar.

9. Bake for 15-20 minutes until golden brown, carefully remove from the tin and allow to cool on a wire tray. Serve warm with plenty of freshly whipped cream.