How to Make Mince Pies for Christmas

I love Mince Pies.  Everything about those lovely little pies says Christmas to me.  I’m not fussy, I like shop bought pies, home made pies, pies deep or shallow, wrapped in all butter pastry or twisted into filo.  Hot or cold, plain or accompanied by brandy butter or cream  - yum yum yum.  I also like making them but until now have always bought the filling in jars.  This year however, I forgot to order my mince so, embracing my newly discovered have a go attitude, I decided to “have a go” at making some.  Can it be that difficult? Well, we’ll see.

This is going to take a day to make, so be prepared – you could make this today and make your pies tomorrow – just think, you will be tucking into yummy home made pies tomorrow, hot from the oven…. Ooohhhh I can’t wait!

So what do you need? 

 

Normally I don’t give measurements just incase I get into trouble with anyone, but for this I’ve looked at so many recipes that this is a fairly standard mix so I’m going to be brave and share it with you.

Sterilised Jars to hold the finished mince

Large mixing bowl
175g raisins
110g sultanas
275g currents
110g candied peel (you can make this!)
175g suet – either beef or vegetarian
250g Dark brown sugar
2 t/spoons of Mixed Spice
1 t/spoon of freshly grated nutmeg
1 Orange – zest and juice
1 Lemon – zest and juice
1 Apple – unpeeled but finely chopped
4 table spoons of brandy.

 Okay, what to do.

 

Put all the ingredients EXCEPT the brandy into a large bowl and give it a really good mix.  Cover the bowl with a clean tea towel and leave over night.

In the morning, give it a good stir, cover with foil and place in a cool oven 110C/gas mark ¼ or 225F for 2 ½ hours. 
The suet will have melted but don’t worry it is supposed to and that is what helps it keep better once in the jars.

Remove from the oven, stir well and leave to go cold stirring occasionally. It looks a bit oily to begin with, but as you stir and it cools it begins to thicken and darken.

When the mix is cold add the Brandy and stir well.

Fill your pre-sterilised jars and store in a dark place for up to a year – or make lots of mince pies and eat before Christmas!

 

Well, that was easy!

 

Now for the pies…..

 

I’ve made a simple short crust pastry because I think it’s the nicest and I like a little traditional.  So for all you novice pie makers, here’s my pastry recipe.

250g plain flour

120g butter cold and cubed

1 pinch of salt.

Ice cold water.

If you want, you can use ½ butter and ½ trex (or other vegetable fat) and if you fancy something a little more zingy, try using the juice of an orange to bind the pastry – it is lovely with mince pies.  Today, Im keeping it simple and using cold water.

Place all the flour, butter and salt in a bowl and rub together until it resembles breadcrumbs.  The secret to great pastry is not “over working it” and not letting it get too warm so the butter is melted before it goes into the oven.  So you can either do it by hand or by food processor.  I use my hands as firstly, I don’t have a food processor, and also I’ve got poor circulation so my hands are cold most of the time which is not great, but fantastic for making pastry.  If you have normal circulation then you can wash your hands with cold water before you start rubbing in the butter and you get the same results.

 

When you have got your breadcrumb results then bring the crumbs together by using the cold water.  Add a tablespoon at a time.  When you have brought it together, give it a little kneed and wrap in cling film and put in the fridge for 20 mins.  This allows the butter to harden again.  (I don’t do this)  I can’t be bothered waiting and I figure, hey I’ve got cold hands so the butter isn't that soft and I need pies quickly!!!!

Roll your pastry out till its quite thin and cut out 12 circular disks.  I use a shallow tart dish, rather than the deep muffin dishes.  Pop the disks in the tray, fill with a teaspoon of your mince and top with a star shaped disk.  You can brush with egg wash if you want, I don’t as I dust with icing sugar afterwards and I prefer the look of unwashed pies.

 

 

 

Bake for 10 – 15 mins in a hot oven 220c /gas mark 7.  Keep your eye on them – you want them a light golden colour with a bubbling mince.  If the mince spills out – don’t worry, Rustic is very fashionable and the icing sugar covers a multitude of sins.  Take them out of your tray, let them cool if possible and eat with cream, brandy butter, family, friends and love.

 

Enjoy – these lasted about ½ an hour - and not one soggy bottome in site, Mary Berry would be so proud of me.