This a great recipe for Mince Pies. Once prepared these can be frozen and cooked when needed.

Christmas Mince Pies

Ingredients

• 450g mincemeat*
• 1 egg
• Caster Sugar
• Shortcrust pastry**

Preheat oven to 220°c/ 425°F/ Gas 7

**Shortcrust Pastry:

• 200g plain flour
• ½ teaspoon salt
• 50g lard
• 50g margarine
• 2 tablespoons water

Method:

• Sieve the flour and salt into a bowl
• Cut the lard and margarine into small cubes (1.5cm) and rub into flour
• Make a well in the centre and add the water, mixing to produce a soft dough. wrap in cling film and chill until required

*Mincemeat

• 100g cooking apples peeled and chopped
• 70g raisins
• 70g sultanas
• 50g currants
• 35g mixed peel
• 70g brown sugar
• 70g suet, finely chopped
• 10g chopped almonds
• juice and rind of half lemon
• ½ teaspoon mixed spice
• 1 tablespoon brandy.

Method:

• Mince coarsely the apples, raisins, currants, sultanas and mixed peel.
• Place in a bowl and add the sugar, suet, almonds, lemon juice and rind, mixed spice and brandy. Mix all together.
• This can be made one week in advance. Store in tightly sealed jars. 

To finish the pies:

• Roll the pastry thinly and cut into rounds about 8cm for the pie bases.

• Line the patty tins with these and fill about half their depth with mincemeat.

• Cut out slightly smaller rounds for the covers. Dampen the rims of the pie bases with cold water and place the cover on top, pressing the edges together lightly to seal them.

• Make a small slit in the top of each pie, brush with egg white and sprinkle with caster sugar.

• Place in the oven and bake for 20 minutes.

• Remove and allow to stand for 2 to 3 minutes before removing from the tins.

• Serve with whipped cream flavoured with vanilla.