mince pies
In true xmas fashion we have decided to treat ourselves to some proper goodies. And since we had some special friends form the UK coming over for a visit, we decided that is time for a real british xmas tradition: mince pies. For those of u who have never had one of those sweet little mouthfulls give it a go. Here is how it is done…
on the menu: mince pies
ingredients
mincemeat (filling)
- 8oz (225 g) bramley apples, cored and chopped small (no need to peel them)
- 4oz (110 g) shredded suet
- 6oz (175 g) raisins
- 4oz (110 g) sultanas
- 4oz (110 g) currants
- 4oz (110 g) whole mixed candied peel, finely chopped
- 6oz (175 g) soft dark brown sugar
- grated zest and juice of 1 orange
- grated zest and juice of 1 lemon
- 1oz (25 g) whole almonds (cut into slivers)
- 2 level teaspoons mixed ground spice
- 1/4 level teaspoon ground cinnamon
- good pinch freshly grated nutmeg
- 3 tabelspoons brandy
shortcrust pastry
- 300 g flour
- 200 g butter
- 100 g sugar
- 1 egg
- 1 pinch sea salt
- grated zest of 1/2 lemon
- cinnamon
- some juice of 1 orange
extra
- cream cheese
- icing sugar
preparation
For the mincemeat, all you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don’t worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making. NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.
For the shortcrust pastry first mix all of the butter, flour, salt, sugar, cinnemon as well as the zest of the lemon together. Add the egg and some juice of the orange when the mixture is combined nicely. There might be a little too much pastry – just use the leftovers for some cookies. The pastry needs to rest in the fridge for about 30 minutes before you can roll it out thinely and cut it into circels (about 6 cm). Place individually in a muffin tray. Add one teaspoon of cream cheese (which needs to be sweetened with some icing sugar first) to each pie. Than fill up with minced meat and cover with a star-shaped topping. Bake in a preheated oven (160°) and bake for about 20 minutes – or until golden brown. After the pies have been left to cool down cover them in icing sugar and start eating them straight away…
Yummy! A real treat for xmas!!!
views of the day: xmas-market hopping with the brits
xmas-market in Weimar with „Feuerzangenbowle“
xmas-market in Erfurt
thx for coming over sweeties!!! 🙂
