Mince pies


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Ingredients:​
Mincemeat (makes lots so store in sterilised jars for the whole season!):
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250g grated Bramley apple (around one fruit)
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25g each of walnuts and almonds, finely chopped
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1 tbsp mixed spice
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1/4 tsp cinnamon (or more if you love it!)
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Good grating of fresh nutmeg
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3 slugs of Brandy or Amaretto
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120g of suet (beef suet or in health shops you'll find vegetable suets which use sustainable palm oil or no palm oil at all)
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150g raisins, 100g sultanas, 100g currants, 100g currants, 100g dried cranberries, 50g chopped dried apricots
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150g candied peel, finely chopped
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150g soft brown sugar
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Juice and zest of one lemon
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Juice and zest of 3 clementines
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Packet of filo pastry
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Chestnut purée or marzipan
Method:
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Add all of the ingredients, except the booze, to a big bowl and, taking advice from the tremendous Delia Smith, leave to mingle for at least 12 hours. Cover and leave in a cool spot. It will smell SO MUCH like Christmas. Don't worry if you don't have time.
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Then tip the ingredients into a big saucepan and warm over a medium heat. Stir. Lots.
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Once the sugar and the suet have begun to melt, reduce to heat to extremely low and cover. Leave for around 2 hours but do keep an eye on it so it doesn't catch and stir occasionally. Alternatively, pop into an oven-proof covered dish and leave in the oven at around 110-120 degrees for up to 3 hours.
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Remove from the heat and leave to cool.
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Once cool, chuck in the booze and stir through thoroughly.
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Spoon into your sterilised jars, seal with lids and store, or use straight away.
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To make the pies, cut a strip of filo and fold to make a pocket, as per the pictures.
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Spoon in a dollop of chestnut purée or marzipan, a dollop of mincemeat and then fold over the remaining flap to make a triangular samosa shape. Use skimmed milk to seal it.
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Glaze with more skimmed milk and bake at 180 degrees fan for around 12-15 minutes.
