Mince Pies
Mince pies: An essential for last minute visitors over the festive period, the perfect post walk pick-me-up (ideally with a generous mug of mulled wine) and a fitting offering at the endless rounds of social gatherings and events.
First, the mince meat. I’m going to lean on Delia Smith for this one! I've used this recipe for years, producing en masse in my professional cooking days - a favourite was my whisky mincemeat crumble tart, a generous slathering of mincemeat, topped with a set whisky custard and finished with a spiced crumble topping. Of course, Sarah Whittaker mincemeat shortbread has fast become a staple festive feature in our house- I'll be batch baking it for the school festive fair this year.
Music: Elton John. Step Into Christmas
My mincemeat tweaks:
-Soak the fruit in the brandy at the initial soaking stage. This will result in a richer mix faster, meaning the mincemeat can be used straight away and does not need to be matured before use.
-Stick to veggie suet to ensure none of your veggie guests are caught unawares.
-If you plan on offering at school events, leave out the nuts - many schools have nut free policies.
-To cook, spread the mix into your large roasting tray and hang on the runners in the middle of the simmering oven, or the Electrickit / eControl set to 120. 2 hours should be more than enough - Delia suggests 3 but I find this results in too dry a mix.
-Sterilise your jars in the simmering oven - simply wash thoroughly and place in the simmering oven for an hour.
The Pies:
Music: Meghan Trainor. It’s Beginning to Look a Lot Like Christmas
Makes 24 mince pies.
Ingredients:
-250g butter
-120g caster sugar
-2 medium free range eggs lightly beaten
-500g plain flour
-Zest 1 orange (or lemon - the orange works particularly well with the mincemeat)
-Good pinch salt
-Mincemeat
Instructions:
-Rub together the butter and flour with the orange zest and salt until the mix resembles fine breadcrumbs - you can use a food processor if preferred but be careful not to overwork the dough.
-Stir through the caster sugar and then add the first egg. Begin to bring together with your hands, continuing to add egg until the pastry just comes together. The pastry should still be quite flakey and only just holding - it should not have become sticky.
-Bring to a ball, flatten and wrap in cling film to rest in the ridge for at least 30 minutes. At this stage you can roll out and freeze in sheets if preferred.
-Roll out the pastry with some added flour, using a cutter slightly bigger than the tin size. Push the pastry circles into the tin & fill with mincemeat. Roll out the puff pastry and use any shape cutter for the top (we used stars) and place these on top, slightly squishing the edges of the pastries together.
-Egg wash over all the mince pies and bake in the oven at 200 for approx 20 mins or until golden.
-Then dust with icing sugar and voila.
Tropical Fruits Mincemeat
There is nothing to match a classic mince pie on a cold December day but since tasting a lighter fresher version made by a friend a couple of years ago, I have been trying to master an alternative version. I think this ticks all the boxes - tangy, spicy and sweet and distinctly boozy!
Music: Sia. Santa’s Coming For Us
Ingredients:
1kg bramley apples, peeled and finely diced
1 tsp ground mixed spice
1tsp ground cinnamon
350g light muscovado
grated zest and juice of 3 oranges
grated zest and juice of 1 grapefruit
350g fresh or frozen cranberries
100g raisins
100g dried apricots
150g dried pineapple
100g dried papaya
175g toasted almonds chopped or flaked
300ml spiced rum (yes over half a pint!)
Instructions:
-Put the chopped apples, spices and citrus in a pan and bring to the boil.
-Cover and simmer for 10 minutes until the apples start to soften.
-Pop the almonds into the roasting oven for 6 minutes or until golden and toasted. Remove and chop finely.
-To the pan, add the cranberries, apricots, raisins and all that spicy booze!
-Bring to the boil, reduce the heat and simmer for 20-30 minutes until thickened and beginning to go sticky, stirring every now and then.
-Once cool, spoon into sterilised jars. This mincemeat is best used fresh - within a month or so.
