Buck & Birch Ultimate Mince Pies

Entertaining this Christmas season? Here is our wild take on the traditional mince pie, wow your guests with your incredible mix of flavours.

 

MINCEMEAT

• 250g raisins

• 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

 

 METHOD

• 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

METHOD

• 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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