I bet you have eat mince pies before, if not you definitely have to try them. The name is not the greatest one and it can make you think about something filled with mincemeat (at least I had associations like that when I first heard about those pies). And I have to admit I was really suprised when I tried some- nice and melted in your mouth pastry with lovely filling (dry fruits, rasins, cranberry, apple and aroma of brandy). All of that complete with truly Christmas spices- cinnamon, nutmeg, cloves and orange zest. Yummmy.
So you can’t be suprised that after I tried them I had make my own one ;]
Aaaa I almost forgot- I found recipe for the filling that is ready as soon you made it (traditional filling you should leave for about two weeks to get all the flavours) and most of all…. you don’t have to use suet for this 🙂
- 125 g mixed died fruits
- 125 g dried apricots
- 25 g blanched almonds (put normal almonds into bowl, pour boiling water, wait a bit and peel them)
- 1 dessert apple (I usually added 2)
- 1 orange
- 4 tablespoons of clear honey
- 4 tablespooons of dark rum, brandy or whiskey
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
Pastry (I’m using here one of Paul Hollywood’s pastry recipe 🙂
- 188 g plain flour
- 130 g unsalted butter, softened
- 63 g of sugar
- 1 egg (beat it and use half for pastry and half for glazing
How to make it:
Make pastry first. Put flour and butter to a bowl and rub together until it looks like crumble. Add sugar and egg and mix together. Ready dough wrap in cling film and put to the fridge for 10 mins.
Peel and grate apples. Also add them into bowl.
In a pan mix together spieces, greted zest and juice from an orange,
add honey and alcohol. Warm them.
Pour it over the fruits, mix well and leave it to cool down.
Back to the pastry. Roll it thin, cut circles and place them in muffin tray.
Fill them with our mince.
Cut smaller circles and cover pies. Brush them with remaining egg and sprinkle with some sugar. Remember to leave a little hole on top of each pie.
Bake them in 220 degree about 15-20 minutes or until golden. Enoy them hot or cold. They are delicious with custard ;]
Tell me if you like them 🙂