I hope you have had a wonderful Christmas. Our family certainly did.
A reader of this blog has asked for our recipe of Christmas Mince Pies. We use a recipe for the pastry and a different for the mincemeat so I have collated them into something more readable here.
Christmas Mince Pies
Make the mincemeat well in advance and leave it in a jar in the fridge until you wish to use it.
3 cups mixed dried fruit
425g can crushed pineapple
1/4 cup brown sugar
1 teaspoon mixed spice
2/3 cup cherries
Grated rind of 1 lemon
1 cooking apple -grated
2 tablespoons honey
1 tablespoon cornflour
1/4 cup Brandy (variation- replace this with orange juice)
Combine all ingredients except cornflour and brandy in a saucepan. Place over low heat, stir well and simmer for 3 minutes. Mix cornflour with brandy and stir into fruit mixture. Boil for 1 minute stirring constantly.
Sweet Shortcrust Pastry:
1 cup plain baking flour
75 g butter
1/4 cup sugar
1 egg yolk
1 tablespoon water
Sift flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using.
Once you have made the pastry and mincemeat, roll the pastry out and cut into rounds using a cookie cutter. Place in muffin tins and fill each with a spoon-full of mincemeat. Cut out shapes of pastry using small cookie cutters, for example, stars or angles. Top the pies with these and then cook in a preheated oven at 195 degrees Celsius until golden. Enjoy!
"She will give birth to a son, and you are to give him the name Jesus, because he will save his people from their sins.” -Matthew 1:21