Mince Pies

This little sweet pies of the British Christmas tradition are use to be left nearby children's stockings along side a bunch of carrots and a glass of brandy to thanks Father Christmas for his generosity.

Recipe for 24-30 mince pies

For the dough:

• 10 oz plain flour
• 6 oz butter
• 3 oz icing sugar
• 1 oz ground almonds
• 1 egg yolk
• 3 tablespoons milk
• zest of one lemon
  

For the mince meat:

• 1/2 lb. fresh beef suet (vegetable suet can also be used), chopped fine
• 4 cups seedless raisins
• 2 cups dried currants
• 1 cup coarsely chopped almonds
• 1/2 cup coarsely chopped candied citron
• 1/2 cup coarsely chopped dried figs
• 1/2 cup coarsely chopped candied orange peel
• 1/4 cup coarsely chopped candied lemon peel
• 4 cups coarsely chopped, peeled, cored cooking apples
• 1 1/4 cups sugar
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 2 1/2 cups brandy+ 2 1/2 cups per weeks for three weeks
  
• 1 cup pale dry sherry+ 1 cup per week for 3 weeks
  

First thing first make the mince meat. Mix all the dry ingredients together. Then pour the brandy and the sherry over them and mix well. Put the mixture into a sealable container and store in a cool place for three weeks. Top up with some extra sherry and brandy every weeks.

Sift the flour into a bowl, ad the ground almonds, icing sugar and lemon zest. Mix well then crumb with the butter then add the milk. Gather the crumb into a ball and knead for 5 minutes. Place in the fridge to rest for an hour.

Roll down the dough and make 7.5 cm discs with a cutter, line individual moulds of the appropriate size. Prick them with a fork and put them in the fridge to rest for 1h. Then, fill them up and cover them with star shaped pieces of dough.

Bake in a preheated oven at 190 degrees Celsius (375F) for about 20 minutes.

Sprinkle with sugar when they are just out of the oven.


Vegetarian, suitable for pregnant women.