I was being very lazy and bought shortcrust pastry and a jar of brandy & date mincemeat for a fast result as I've been longing to make mince pies for a ages but never had time.
To make your own mincemeat:
- 1kg apples (peeled, cored, chopped)
- 250 medium dry cider
- 250g raisins
- 230g sultanas
- 250g currants
- 250g brown sugar
- 230g candied peel (chopped)
- 50g almonds
- 2 oranges (grated zest & juice)
- 2 lemons (grated zest & juice)
- ½ tsp mixed spice
- ½ tsp ground cinnamon
- 4tbsp brandy or rum
- In large saucepan, dissolve the sugar in the cider. Add the roughly chopped apples to the saucepan.
- Add all the other ingredients, except the brandy or rum. Simmer for 30 minutes until everything has a pulpy consistency.
- Take off the heat and once cooled slightly stir in brandy or rum.
(Of course you can buy ready mincemeat from the shops...)
To make your own pastry:
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- Mix flour and butter, add sugar and egg, and mix together. Wrap the pastry in cling film and chill for 10 mins.
- Heat oven to 200/220C fan/gas7. Roll out pastry. Using a round cutter, cut out mince pie bases (leave some pastry for the star-lids to cover mince pie). Place baces into muffin trays, fill with mincemeat (1 1/2 tbsp or as much as you want really). Brush edges with meaten egg.
- Bake mince pies for 15-20 mins until golden brown. Leave to cool down, dust with icing sugar.