Mince pie time again! I usually make my own mincemeat and these days one batch lasts me a couple of years, maturing beautifully from one year to the next. I’ve experimented with a few recipes over the years, but Delia’s original recipe from her Complete Cookery Course has always been my preferred option. Usually, however, I make it back in October and leave to mature nicely before using it for the first time. This year, October and November have passed in a flash and I’ve only now realised that I’m down to my last jar of the 2013 vintage (and very nice it is too!).
Fortunately, I’d heard discussion of a quick mincemeat recipe on breakfast radio and a swift hunt online brought up a Good Food recipe that sounded just the job. Here it is, adapted to reflect some elements of my old recipe, but I’m hoping it will do the trick. It certainly smells fantastic as it infuses overnight.
100g candied mixed peel
50g flaked almonds
1 rounded tsp mixed spice
1 rounded tsp cinnamon
1/2 fresh nutmeg, grated
Juice and grated zest of 1 large lemon
Juice and grated zest of 1 large orange
450g dark muscovado sugar
100ml brandy (I used Metaxa) or 50 ml brandy + 50 ml Amaretto
2 large cooking apples, peeled and grated
200g vegetable suet
Mix all of the ingredients, apart from the suet, in a large mixing bowl, and leave to infuse, covered with a tea towel, overnight. Mix in the suet, then spoon into sterilised jars, cover with cellophane circles and lids. Store in a cool place; should keep for at least a year.
My all-time favourite mince pie pastry is this very rich, buttery, sweet shortcrust recipe that makes featherlight, crumbly pies. I’ve also used the sweet tart pastry from the Tarte aux Pommes recipe to great effect, but this one is the best in my view. I have no idea where it came from originally; it’s scribbled down in one of my handwritten recipe notebooks as simply “yummy mince pies”. See what you think:
Sweet shortcrust pastry
8oz plain flour
2 tbsp caster sugar
1 egg yolk
2 tbsp water
Rub butter into flour (again, this can be grated in from a frozen block if you prefer). Stir in sugar and bind to a firm dough with the egg yolk mixed with water. You may not need all the liquid – add with care until the consistency feels just right, not too wet. Knead gently until smooth. Chill for 20-30 minutes, then roll out dough thinly on a floured surface and use as usual.
This quantity should make 24 mince pies. I use a 3″ round cutter to make the bases and then roll the trimmings again and cut out 24 tops using a star-shaped cutter, 2.5″ across. Line 2 x 12-hole patty tins with the bases, fill each with a generous teaspoon of mincemeat, then press the stars lightly on top. You can brush the edges lightly with water or milk, but the mixture is so buttery, they should hold anyway. Bake at 200°C, Gas 6 for 10-12 minutes until lightly coloured. Dust with icing sugar to serve. Serve warm.