Mince PiesDec 02 2015 · Recipe from Christmas
You can make the mincemeat 10 days before Christmas and keep it in the refrigerator. It is best to bake the pies two to three days before Christmas. The almond-based pastry makes this mince pie taste a little bit different from the traditional ones. If you are allergic to nuts, replace the ground almonds with flour.
Serves: 10 – 12
- 450gr raisins
- 100ml water
- 1 cinnamon stick
- 5 whole cloves
- 125gr sultanas
- 125gr dried currants
- 200gr dates, pitted & finely chopped
- 200gr orange marmalade (with peel)
- 200gr palm sugar or brown sugar
- 2 Granny Smith apples, peeled, cored and cut into small cubes
- 1 large pear, peeled, cored and cut into small cubes
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon cinammon
- 1 lemon zest
- 1 orange zest
- 10cm fresh ginger, grated finely
- 100gr cold butter, chopped into small cubes
- 150ml cognac or orange-flavoured liqueur
- 250gr plain flour
- 100gr ground almonds
- 40g icing sugar, sifted
- 175gr butter
- 3 egg yolks
- Pinch of salt
- Icing sugar (for dusting pies)
- To make the mincemeat, put the raisins in a pan and add 100ml water, cinnamon and whole cloves and cook until the water has evaporated. Discard the cinnamon and cloves. Add the chopped apple and pear and cook for around 5 minutes to soften. Set aside to cool.
- Combine with the rest of the ingredients in a large bowl, then spoon into a jar and refrigerate for a minimum of 24 hours or a maximum of 10 days, stirring the mixture every few days
- When you are ready to bake, mix all the ingredients for the almond pastry in a food processor. The mixture will immediately combine.
- Form the dough into a ball, put in a clean bowl, cover with cling film and chill for at least an hour. In the meantime, remove the mincemeat mixture and transfer into a bowl.
- Cut the dough in half. Roll out one half of the pastry on a lightly floured surface to a 3mm thickness. Then, using an 8cm pastry cutter, cut out 12 pastry circles. Grease a tart tin with butter and in it place 12 tart cups of 5½cm diameter. Line each one with pastry. Chill in the refrigerator for 10 minutes. Preheat oven to 1800C.
- Meanwhile, roll and cut out the remaining pastry. Line a second tart tin and chill. Gather the pastry scraps together into a ball, roll out and, using a 3½ cm star-shaped cookie cutter, make star shapes to place on top of each pie.
- Place lined tart tins on a heavy oven tray. Fill each tart with 1 tablespoon mincemeat and top with star shapes. Bake for around 20 minutes or until golden brown. Let cool for 5 minutes before carefully removing the pies from the tin onto a wire rack to cool.
- Dust with icing sugar just before serving.