Ingredients
Equipment
Method
To make the pastry
- Use a sieve to sift the plain flour into a mixing bowl
- Cut the butter into cubes and add to the bowl containing the flour then rub together until a crumb forms
- Add in one egg and the sugar to the bowl and mix together using a spoon or your hands until a bound pastry forms
- Press the pastry into a ball and wrap in cling film
- Place the wrapped pastry in the fridge and chill for at least 30 minutes to ensure the fats in the dough are cold
To make the mince meat (ignore if using store-bought)
- In a saucepan, dissolve the sugar in the orange and lemon juices on a medium heat
- Add in the grated apple, citrus zests, dried fruits and mixed peel to the pan and stir together
- Add in the spices and vanilla extract to the saucepan and stir together until everything is evenly distributed
- Leave the mix to simmer for about 10 minutes until the mix is slightly reduced
- Add in the brandy or apple juice and simmer for a further 10 minutes to gently reduce further, but not completely, leaving about 1/4 of the liquid at the end
To construct the mince pies
- Pre-heat the oven to 200°C (fan) or 220°C (conventional)
- Line a cupcake tray with foil tins and place to one side
- Remove the pastry from the fridge and place on a generously floured surface
- Roll the dough to about 1/4 inch thick (I do this in two batches)
- Use the round cookie cutter to create 16 equal round pastry circles
- Using the remainder of the pastry dough, cut out 16 equal Christmas shapes using the minature cutter
- Place the circles gently in the foil tins, one at a time, making sure that you gently press the pastry down to the bottom and sides of the tin
- Place ~1.5 tbsp of mince meat into each pastry cup
- Gently place the miniature Christmas shape on top of the mince meat and gently press down to seal
- Take the 2nd egg and beat in a small bowl
- Use a pastry brush to apply a thin layer of egg wash onto the exposed surfaces of the pastry
- Place in the oven and bake for 15-20 minutes (until golden on top)
- Remove from the oven and allow to cool completely before removing from the tray
- Take the sieve and dust the tops of the mince pies with icing sugar once cooled
- Tuck in and enjoy!
Notes
*I use Doves Farm Freee flour for best results
**Stork baking block is naturally vegan or I also recommend the Naturli block
***If you'd prefer to use store-bought mince meat then I recommend about 410g worth
- Store in an air-tight container for up to 5 days