Mince pies
Makes 12, with filling for a second batch
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.These are perfect served with brandy butter.
Makes 12, with filling for a second batch
For the mincemeat
375g/12oz seedless raisins
500g/1lb mixed peel
4 apples, cored
60g/21/2oz glacé cherries
125g/4oz blanched almonds
500g/1lb sultanas
500g/1lb currants
500g/1lb soft brown sugar
2 tsp mixed spice
Grated zest and juice of one lemon
Grated zest of one orange
1 tsp grated nutmeg
125g/4oz melted butter
1/2 cup of Armagnac
For the pastry
185g/61/2oz unsalted butter
115g/4oz of sugar
1 egg
575g/20oz plain flour
1/2 tsp baking powder
1 egg, beaten
Finely chop the raisins, mixed peel, apples, cherries and almonds. Add the sultanas and currants and stir in the brown sugar, spices, lemon juice and zest, orange zest, nutmeg, butter and brandy. Spoon into a large sterilised jar, cover and chill. Stir every day for a week – the extra mincemeat can be kept for months in the fridge.
To make the pies, heat the oven to 180C/ 350F/Gas4. Combine all the ingredients (except the beaten egg) into a ball of dough, chill briefly and then roll out thinly. Cut into circles to fit small pastry tins. Cut the same number of smaller circles to sit on top of the pies. Line the pastry tins with the larger circles and spoon a heaped teaspoon of mincemeat into each. Top each of the filled pastry cases with the smaller round of pastry and glaze with the beaten egg. Make a small slit in each pastry top, then bake for 20-25 minutes until golden. Cool for a few minutes in the tin before turning out. Cool completely and store in an airtight box.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments