Mince pies can be made with either shortcrust, flaky or puff pastry.
makes 18 small mince pies or one larger pie on a plate.
4 oz (100 g) shredded suet
4 oz (100 g) raisins
2 oz (50 g) cut mixed candied peel (candied fruit)
2 oz (50 g) walnuts, chopped
1 level teaspoon Mixed Spice (All Spice / Pumpkin pie spice) or 1/2 teaspoon each of cinnamon and nutmeg
7/8 cup (200 g) 7 oz Demerara (raw) sugar
4 oz (100 g) sultanas (golden raisins)
1 cup (100 g) 4 oz cooking (tart) apples
brandy or rum to mix
for the pastry
200 g (8 oz) of pastry
to make the pastry
1. Roll out the pastry and cut 36 small circles large enough to fill whichever size of tart tin you are using.
2. Use half to line the tins.
3. Put a spoonful of the mincemeat (see below) in each pie.
4. Add a little extra brandy or rum if necessary.
5. Don't use too much filling or it will boil over and burn the tarts.
6. Dampen the edges of the pastry and cover with the lids.
7. Seal the edges and cut one or two slits in the top of each pie.
8. Glaze and bake in the centre of the oven at 200°C, 400°F, mark 6 for 15-20 minutes until golden brown.
9. The tops can be iced or sprinkled with icing sugar.
to make homemade mincemeat
1. Make the mincemeat at least two weeks before you intend to use it.
2. Mince together or finely chop the dried fruits, peeled and cored apples, and the nuts.
3. Add the sugar, spice and enough brandy or rum to give a moist mixture.
4. It should not be too wet, more spirits can always be stirred in before using if the mincemeat has been kept for rather a long time and dried up slightly.
5. Cover and leave to stand for 48 hours.
6. Stir well and put into jars. Cover and store for at least two weeks.
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