Mince Pies

with Carrots, Apple and Brandy

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There are two approaches to the tradition of serving mince pies 

during the Christmas period - and what better, warmed through with the

pastry lids removed and a dollop of either brandy butter or a generous sliver 

of Stilton cheese before replacing the lid!

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So either you can buy shop ready mince pies and brandy butter or

you can make your own mince meat and store / freeze until ready for use,

and then you can either use ready prepared chilled pastry or make your own.

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I am providing recipes, courtesy of Rosemary Wadey for completely home-made mince pies, 

both filling and pastry.

The filling has both fresh grated apple and carrot plus brandy!

 

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​Preparation: 20 - 30 minutes

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Ingredients

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For the mince meat - Yield 3 kg / 7lbs - or simply halve the recipe

 

• 450g / 1lb currants, chopped

• 450g / 1lb sultanas, chopped

• 450g / 1lb seedless raisins, chopped

• 450g / 1lb cut mixed peel

• 100g / 4 oz blanched almonds, finely chopped

• 250g / 8 oz cooking apples, peeled, cored and grated

• 150g / 5 oz grated carrot

• 450g / 1lb dark soft brown sugar

• 225g / 8 oz shredded suet

• 1 teaspoon ground or grated nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon mixed spice

• Grated rind of 2 lemons

• Juice of 1 lemon

• 2-4 tablespoons brandy

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Method

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1. Put the currants, sultanas, raisins, mixed peel and almonds into a large mixing bowl.
    

2. Add the apple, carrot, sugar, suet, spices, lemon rind and juice, Stir thoroughly.
    

3. Cover th bowl with cling film and leave for two days.
    

4. Stir the mincemeat again very thoroughly, draining off any excess liquid.
    

5. Stir in the brandy
   .

6. Pack the mincemeat into clean jars, cover as for jam, label and store in a coo, dry place for at least two weeks before use.​
   
    

For the Special Shortcrust Pastry 

This crisp and crumbly mouthwatering pastry made with self-raising flour breaks all the rules, but gives a special taste and texture to all sweet pies, large or small.

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Ingredients

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• 225g / 8 oz self-raising flour

• Pinch of salt

• 25g / 1 oz caster sugar

• 50g / 2 oz butter

• 50g / 2 oz block margerine

• 25g / 1 oz lard

• 1 egg yolk

• milk to mix

• One beaten egg to brush the tops of the pies

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To Serve

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• Icing Sugar to sift over the pies

 

 

Method

 

1. Sift the flour, salt and sugar, if using, into a mixing bowl.
    

2. Rub in the butter, lard and margarine with the finger tips, until the texture resembles fine bread crumbs.
    

3. Add the egg yolk and enough milk to mix a pliable dough, using a round-bladed knife.
    

4. Turn the dough on to a lightly floured board or work surface and knead lightly until smooth and even.
    

5. Wrap in a freezer polythene bag or foil and freeze for up to one month.   
    

6. Thaw for 2-3 hours at room temperature.

 

 

To make the Mince Pies

 

1. Pre-heat the oven to 200C, 400F, Gas Mark 6
    

2. Roll out the pastry on a well floured board until reasonably thin.
    

3. Using a 7.5cm / 3" pastry cutter cut out 16 - 18 rounds.
    

4. Cut out 16 - 18 slightly smaller rounds for the lids.
    

5. Fit the large rounds into greased patty tins and spoon about 2 teaspoons of mincemeat into each one.
    

6. Dampen the edges of the lids with milk and press down lightly to seal.
    

7. Brush the tops of the mince pies with egg white and dredge lightly with sugar.
    

8. Make a small hole in the top of each mince pie and bake in a fairly hot oven for about 15 - 20 minutes.
    

9. Leave to cool slightly in the tins, then carefullytransfer to a wire tray to cool completely.
    

10. Open freeze in patty tins, then remove and pack in rigid containers.
     

11. To serve, replace in patty tins and bake from frozen.
     

12. When serving, dust lightly with sifted icing sugar.