Christmas Mince Pies




Mince pies are one of my favourite things about the weeks leading up to Christmas. They become my staple coffee treat and I like to compare them from different bakeries. My husband is so over them!




I keep meaning to compile a collage to compare them all but they never last long enough for a photo.




I have been making my own for years. They're stuffed with fresh cranberries, plenty of booze and walnuts, and they are now a family favourite.




Mince Pies

Makes 12 if using a normal sized muffin tin or 24 if using a mini muffin tin. Store any remaining fruit mince in the fridge. Cut any leftover pastry into rounds and stars and freeze until needed. They'll thaw on a bench in around 30 mins. This recipe doubles well.

250g plain flour, sifted
50g icing sugar, sifted
125g cold butter, diced
1 egg, lightly beaten
Dash of milk

Fruit mince
½ cup port
½ cup brown sugar
2 cups mixed dried fruit
1 cup fresh or frozen cranberries (if you can't get these, you could use fresh or frozen pitted cherries or add another cup of mixed dried fruit)
½ cup raisins
1 cup dried cranberries
Zest and juice of one orange
One granny smith or Bramley apple, peeled and grated
1 tsp cinnamon
1 tsp allspice
½ tsp ground ginger
¼ tsp nutmeg
1 tsp vanilla extract
¼ cup brandy
1/2 cup chopped walnuts

Preheat oven to 180C.
Place sifted flour and icing sugar in a food processor.
Add butter and process until the mixture resembles fine breadcrumbs.
Add the egg and milk and process until the mixture comes together as dough.
Place dough on a lightly floured surface and shape it gently into a ball (do not knead it).
Cover in cling wrap and refrigerate for 30 mins.
Roll pastry dough out on a lightly floured surface to even 1.5mm thickness. Use a medium-sized fluted cookie cutter to cut out tart rounds and place into a greased (I use baking spray) 12-hole standard muffin tin or 24-hole mini muffin tin. Put this into the freezer for 5 mins. Cut out stars with remaining pastry.
Fill the tarts with a dollop of fruit mince before placing a pastry star on top.
Brush the star with egg wash (one egg whisked with a dash of milk) or plain milk to help brown during baking.
Bake for 20 minutes until golden brown. Leave for a couple of minutes and gently lift each tart from the tin using the tip of a knife and place on a wire rack to cool.
Serve dusted with icing sugar and try to stop at one! They are beautiful with brandy butter, double cream or custard. 

For fruit:
Place all ingredients except vanilla, walnuts and brandy in a large saucepan and bring to a gentle simmer. Simmer for 30 mins until rich and fragrant. Stir vigorously with a wooden spoon to “mince” the fruit or if you prefer a smoother filling, blitz for a couple of seconds with a hand-blender.
When the mixture has cooled slightly, stir in the walnuts, vanilla and brandy.


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