The perfect festive treat, dessert or midday pick-me-up, mince pies are a classic for a reason!
Fragrant seasonal spices, a crumbly crust and a sticky sweet filling, this tried and tested recipe is sure to get the seal of approval this Christmas.
Makes 24 mince pies
Ingredients
For the pastry cases
250g plain flour, plus extra to dust
25g icing sugar
125g chilled unsalted butter, diced finely
grated zest of 1 orange
1 medium egg, lightly beaten
1–3 tsp ice-cold water (if needed )
To finish:
1 egg yolk, beaten with 1 tsp water (eggwash )
to glaze icing sugar or caster sugar, to dust
For the Filling
450g Plums, halved and stoned
1/2 Lemons, zest & Juice
30ml water- not needed if plums are frozen
2 lg Cooking apples
35g Currants
35g Raisins
35g sultanas
35 g mixed Peel
35 nibbed almonds
120 g sugar
1.5 g ground ginger
1.5 g ground cinnamon
1.5 g ground cloves
Good dash of Brandy if liked
Method
Cook plums with lemon and water until tender, and solid consistency
liquidise
Peel and grate apples and add to the plum mix
Add all other ingredients including lemon zest and brandy
Cool down before filling into the tartlets
For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whizz to fine crumbs. With the motor running, add the egg and whizz for a few seconds until the mixture forms clumps and you can press it together into a ball.
Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up to three days ahead or frozen for up to a month. )
Roll out the pastry on a lightly floured surface to the thickness of 4mm. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins.
Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops.
Put a dessert spoonful (2 tsp ) filling into each pastry case, then press the tops in position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container in the fridge for up to one week. Warm slightly before serving, with a dusting of sugar.
