Mince pies - recipe
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Prepare
-
Serves
6 -
Cook
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Skill
Easy
Ingredients
For the mincemeat
- 250 g Sultanas
- 250 g Glace cherries cut in half
- 250 g Raisins
- 100 g Mixed peel
- 250 g Unrefined dark muscovado sugar
- 250 ml Amaretto liqueur
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Mixed spice
- 1 Orange(s) zest only, finely grated
- 1 Lemon zest only, finely grated
For the pastry
- 450 g Shortcrust pastry
- 250 g Puff pastry
- 1 Egg yolk(s) (free range)
- 3 tbsp Unrefined demerara sugar
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1
For the mincemeat: In a large bowl put all the dry fruits and spices together and mix well.
For this step you'll need:
- 250g Sultanas
- 250g Glace cherries cut in half
- 250g Raisins
- 100g Mixed peel
- 1tsp Cinnamon
- 1tsp Nutmeg
- 1tsp Mixed spice
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2
In a small saucepan heat up the amaretto, sugar and zests until the sugar has dissolved. Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised Kilner jar and leave to infuse for at least 48 hours before using.
For this step you'll need:
- 250ml Amaretto liqueur
- 250g Unrefined dark muscovado sugar
- 1 Orange(s) zest only, finely grated
- 1 Lemon zest only, finely grated
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3
Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.
For this step you'll need:
- 450g Shortcrust pastry
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4
Fill them generously with the mincemeat.
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5
Pre-heat the oven to 180°C (fan 160°C, gas mark 4).
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6
Roll out the puff pastry, brush with the egg yolk, sprinkle with Demerara sugar and cut using a star cutter.
For this step you'll need:
- 250g Puff pastry
- 1 Egg yolk(s) (free range)
- 3 tbsp Unrefined demerara sugar
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7
Place the stars on top of the mincemeat and transfer the mince pies to a baking tray and bake for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.
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8
Remove from the oven and leave to rest for 5 minutes.
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9
Serve warm with creme fraiche and toasted flaked almonds.