The Food Workshops | Christmas | Delicious Mince Pie Recipe

The following recipe will make around 2 dozen of Rita's delicious mince pies.

 

Filling

A jar of good mincemeat

3 tbsp. of brandy

50gr. Chopped almonds

50gr. Of sultanas

Grated rind and juice of 1/2 a lemon

1 apple, peeled, cored and chopped

Freshly grated nutmeg

Pastry

230gr.flour

130gr.unsalted butter

80gr.icing sugar

1 egg yolk

2tbsp. Iced water

Pinch of salt

Zest of 1/2 lemon

Instructions

Mix all the fruit ingredients together.

Make your pastry:

Sift the flour, icing sugar, lemon zest and salt into a bowl or a food processor and add the butter cut into little cubes. Rub it all together with your hands or use the machine to do this to get it to a breadcrumb consistency, with no large lumps of butter left. Add the yolk and water to bring it all together. Knead briefly, wrap in cling film, rest it in the fridge for 1-2 hours.

Prepare a muffin tin, brush with melted butter. Or you can use foil cases and place them directly into the tin.

Roll the pastry very thin and cut out circles, to line your muffin tin or cases, prick the bases lightly and fill with 1 to 2 tsp. of mince meat moisten the edges with cold water, cut some smaller circles of pastry and top the pies. Press the edges together and prick the tops Dust with a little caster sugar.

Bake in a hot oven 200*C for 10 min. until lightly browned. Turn down the heat to 180*C for 15 min until the pies are golden.

Yummy with brandy cream!

In the Aga:

Roasting oven: place the tin on the grid shelf of the floor of the roasting oven. Cook for about 10-15 min. until pale golden brown. Cool on a wire rack.