Entertaining this Christmas season? Here is our wild take on the traditional mince pie, wow your guests with your incredible mix of flavours.
- 375g currants
- 100ml Amarosa
- zest of 1 lemon, juice of ½
- 300g shredded suet
- 250g dark brown sugar
- 85g chopped mixed peel
- ½ small nutmeg, grated
- 1 large Bramley apple, peeled and grated
- Soak the raisins and currants in the Amarosa and lemon juice for 1 hour until plumped up, then drain and set the Amarosa aside.
- Mix all the ingredients together in the order given, then pour in the Amarosa.
- Spoon and press into sterilised jars, to exclude any air. Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
FOR THE MINCE PIES
1 large jar mincemeat (about 600g), store bought or from the above recipe
- 2 satsumas, segmented and finely chopped
- 1 apple, finely chopped
- zest 1 lemon
- little icing sugar, for dusting
- For the pastry
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg, and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
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