Golden mince pies
- January 2013
- Makes 24 mince pies; 1kg mincemeat
- Hands-on time 35 min, oven time 15 min
These traditional mince pies boast crisp, golden pastry and sticky homemade mincemeat. They’re so easy to make and almost too good to share…
Alternatively, use your homemade mincemeat in these deluxe, frangipane-topped mince pies by Richard Bertinet. (Ssshh – they’re only for really special guests!)
- 20.4g (9.4g saturated)
- 42.2g (27.3g sugars)
For the mincemeat
- 100g sultanas
- 200g raisins
- 175g currants
- 2 large bramley apples, peeled and coarsely grated
- 110g suet
- 200g soft light brown sugar
- 125g finely chopped mixed peel
- 80g blanched almonds, chopped
- 1 tbsp mixed spice
- Zest and juice of 1 orange
- Generous splash of brandy
For the pastry
- 400g plain flour, plus extra to dust
- 100g ground almonds
- 240g unsalted butter, chilled and cubed
- 75g lard, cubed
- 1 free-range egg, beaten, to seal
- Milk to glaze
- Caster sugar to sprinkle
- To make the mincemeat, put all the ingredients in a large pan over a low heat and cook, stirring, for 10 minutes or until the suet dissolves and coats all the fruit. Remove the pan from the heat and set aside to cool.
- To make the pastry, sift the flour with a pinch of salt into a large bowl, then add the ground almonds. Use your fingertips to gently rub in the butter and lard until the mixture resembles breadcrumbs. Add 2-3 tablespoons ice-cold water, a little at a time, until it comes together to form a soft dough (see Know-how). Gently knead the dough into a disc, then wrap in cling film and chill in the fridge for 15 minutes.
- Preheat the oven to 220°C/fan 200°C/gas 7. On a lightly floured surface, roll out half the pastry to the thickness of a pound coin. Using a 7.5cm fluted cutter, stamp out 24 rounds, then use to line 2 x 12-hole patty tins. Drop a heaped tablespoon of mincemeat into each pastry case. Roll out the remaining pastry, then use a 7cm fluted cutter to stamp out 24 lids. Brush the edges of the pies with a little of the beaten egg, then cover with the lids.
- Pierce a hole in the middle of each pie lid, brush with a little milk, then bake for 12-15 minutes until golden brown. Remove the pies from the tins, sprinkle with caster sugar, then serve warm with a dollop of brandy butter or boozy cream, or leave to cool on a wire rack, then store in an airtight container for up to 3 days.
To sterilise jars and lids, wash in warm soapy water, rinse well, then transfer to a low oven for 10 minutes to dry. Spoon the leftover mincemeat into the jars and seal with the lids. It will keep for up to 12 months.
Pastry is easiest to work with when cold, so use cold butter and ice-cold water to help keep the pastry firm. Work quickly and lightly so as not to over-work the pastry, and when adding the water, use just enough to bind – too much will make the pastry tough.
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