Christmas Mince Pies
The team here at Renvyle House make dozens and dozens of these for our guests over the Christmas Season, a lovely light pastry and deliciously seasonal filling make them ideal at any time of the day!
Ingredients
- 450g 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.
- 1 egg
- Caster Sugar
- Shortcrust pastry:
- 200g plain flour
- ½ teaspoon salt
- 50g lard
- 50g margarine/ butter
- 2 tablespoons water
Method
Method
Mincemeat
- 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.
Shortcrust Pastry
- Sieve the flour and salt into a bowl.
- Cut the lard and margarine/ butter 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
To finish the pies
- Preheat oven to 220°c/ 425°F/ Gas 7
- 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.