Christmas Mince Pies Recipes

Mince Pies

source: Donna Hay

Ingredients

Image of Christmas Mince Pies on the Christmas Mince Pies recipe page

cup candied peel
⅓ cup currants
⅓ cup sultanas
⅓ slivered almonds
cup brown sugar
1 egg, lightly beaten
1 large apple, peeled, cored and grated
1 teaspoon mixed spice
2 tablespoons sherry
30g (1oz) butter, melted
700g (1lb) ready-prepared shortcrust pastry
caster (superfine) sugar for sprinkling
fruit filling

Where to buy the ingredients


Asda
Sainsbury's
Tesco
Waitrose

Where to buy Donna Hay's Christmas cook book


Amazon
The Book Depository
Waterstones

Method

1. To perpare the fruit filling, place the apple, sultanas, candied peel, currants, almonds, sugar, mixed spice, butter and sherry in a bowl.
2. Mix well, cover and refrigerate for 24 hours.
3. Preheat the oven to 180C (355F).
4. Roll out the pastry until 2mm (⅛in) thick.
5. Cut into 7cm (2 in) rounds using a cookie cutter and place in shallow patty tins.
6. Place 3 teaspoons of fruit mixture in each tart.
7. Cut stars from the remaining pastry and place on top of the fruit mixture.
8. Brush with the egg, sprinkle with the sugar and bake for 15 minutes or until golden.
9. Store in an airtight container for up to 10 days.
Makes 22.

Traditional Mince Pies

source: Delia Smith

Ingredients

1lb (560g) mincemeat
3oz (75g) butter
3oz (75g) lard
12oz (350g) plain flour
pinch of salt

For the top:
a little milk
icing sugar

Equipment
You will also need one (or two) trays of 2 inch (6 cm) patty tins, one fluted 3 inch (7.5 cm) pastry cutter and one 2 inch (6 cm) cutter.

Where to buy the ingredients

Asda Sainsbury's Tesco Waitrose

Where to buy Delia Smith's Christmas cook book

Amazon The Book Depository Waterstones

Method

1. Pre-heat the oven to gas mark 6, 400F (200C).
2. Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs.
3. Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
4. Then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling.
5. Then do the same with the other half of the pastry, this time using the 2 inch (6 cm) cutter.
6. Now grease the patty tins lightly and line them with the larger rounds.
7. Fill these with mincemeat to the level of the edges of the pastry.
8. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors.
9. Bake near the top of the oven for 25-30 minutes until light golden brown. Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.

Makes 24 mince pies



Video of Delia Smith's Mince Pie Recipe



Where To Buy Cookware

Cook In Style - Cookware Specialist
Debenhams - Department Store
John Lewis - Department Store
Viners - Cookware Specialist