Mincemeat & Mince Pies

Put this one up at a totally unseasonal time of year, but never
mind.

If you’re feeling lazy, buy your mincemeat rather than making it.

Makes ? (I forget – quite a lot!)

Ingredients:

Mincemeat:

  • 2oz currants
  • 2oz raisins
  • 2oz mixed peel
  • 2oz suet
  • 2oz apple
  • 2oz soft brown sugar
  • Half lemon (juice & rind)
  • 0.5tsp of nutmeg, cinnamon, ground ginger, mixed spice
  • 2tbsp brandy

Pastry:

  • 8oz plain flour
  • 2oz marge
  • 2oz lard
  • 2/3tbsp water
  • 2tbsp icing sugar

Equipment:

  • Circular cutters (wine glasses in different sizes are a good alternative)
  • Bun tin

Recipe:

Mincemeat:

  1. Peel, core and grate apple.
  2. Wash and grate lemon rind. Squeeze juice.
  3. Chop dried fruit and place in a bowl with sugar, suet and lemon rind.
  4. Add spices, brandy and juice. Stir well.
  5. Pack into a clean dry jar. Cover and label.

Mince Pies:

  1. Sift the flour into a bowl and rub the fat in until breadcrumb-like.
  2. Add the water and mix to form a dough, which should feel damp.
  3. Roll out half the mix to 3mm thick and cut out circle bases. Place in bun tin.
  4. Place a tsp of mincemeat in each pie.
  5. Roll out the rest of the mix and cut out smaller lids for pies.
  6. Place lids on top and prick.
  7. Cook for 30 minutes at 200°C.
  8. Dust with icing sugar & serve.