Classic Christmas Mince Pies

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INGREDIENTS FOR THE MINCE MEAT:

1 APPLE PEELED AND GRATED

50G DRY RAISINS

20G BROWN SUGAR

5G UNSALTED BUTTER

4G CINNAMON POWDER

10ML ORANGE JUICE

10ML LEMON JUICE

5ML BRANDY

 

INGREDIENTS FOR THE PASTRY:

 

150G PLAIN FLOUR

100G UNSALTED BUTTER

50G CASTER SUGAR

 

Nothing beats a Christmas classic. Chunky, spiced fruit filling in a rich, buttery pastry topped with a hint of icing sugar. These little parcels are the highlight of every Christmas time. With this simple step by step recipe you can create the festivel feeling in your kitchen anytime! Go on, bake and indulge yourself.

Making the mince meat:

1. Peel and great the apple

2. In bowl combine all other ingredients

3. Cover it with cling film and let it rest in a fridge for at least 20 minutes. The fruits can mature up to a year which makes them ideal for next year’s pies too.

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Making the pastry:

1. Preheat the oven for 180°C /mark 4 on a gas

2. Cut the butter into small pieces

3. Add to a big bowl the butter, caster sugar and plain flour. Mix it with your hands until they are combined

4. Wrap the dough in cling film and let chill for 10 minutes

5. Dust the work top and a rolling pin with flour and roll out the pastry around 5mm thick

6. Cut out 15 circles with a pastry cutter large enough to fill up the mould

7. Press gently into each hole and line into a baking mould

8. Fill up each little parcel with 1 tsp of mincemeat

9. Cut out another 15 circles and cover the pastry. Gently press the edges to seal the parcels

10. Bake the pies for 10 minutes until they golden brown.

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