Angela’s mince pies
- December 2014
- Makes 12 pies (and 1.8kg mincemeat)
- Hands on time 30 min; oven time 3 hours 20 min;
Our 2014 mince pie challenge winner Angela Perkins shares her homemade, traditional recipe.
The mincemeat will keep for up to a year in a sterilised jar.
Freeze the baked mince pies for up to 3 months; defrost, then warm in the oven at 180°C/fan 160°C/gas 4 for 7 minutes to serve.
To sterilise jars, wash them in warm soapy water then heat in an oven at 120°C/fan100°C/gas ½ for 30 minutes.
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