Christmas mince pies

Christmas recipe: mince pies

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Christmas mince pies
Christmas mince pies

With Christmas fast approaching the humble mince pie will be a store cupboard staple in many homes around the country. It’s original recipe, dating back to the 13th century, consisted of minced mutton or lamb, mixed fruits and spices. Thankfully things have changed. Here at The Lime Kiln we’ve made our own filling which is a very simple process and tastes much better than the shop bought jars. Give this simple, no fuss recipe a go, you won’t be disappointed.

Mince filling

  • 225g vegetarian suet
  • 225g Granny Smith apples, peeled, cored and grated
  • 125g mixed peel
  • 225g sultanas
  • 225g raisins
  • 225g currants
  • 175g soft brown sugar
  • 1 tsp mixed spice
  • 1 orange, zest and juice
  • 60ml brandy

Pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing

Method

  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
  2. Place all ingredients for the mincemeat into a large bowl and mix well. You can prepare in advance and pack into sterilised jars and until needed.
  3. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar.
  5. Serve warm with whipped cream. Any that are not eaten can be stored in an airtight container and kept for a few days…………if they last that long!!

Merry Christmas, Robert, Head Chef @ The Lime Kiln