Christmas Mince Pies
Makes 10 // Cooking/Preparation Time: 60 minutes
Ingredients:
For the Mincemeat:
1 Lemon (Zest & Juice)
50ml Orange Juice
50g Sultanas
30g Currants
20g Glace Cherries
½ Tsp. Nutmeg
½ Tsp. Mixed Spice
½ Tsp. Cinnamon
2 Tbsp. Treacle
1 Tbsp. Demerara Light Brown Sugar
For the Pastry:
190g Wholemeal flour
100ml Milk
85g Butter
3 Tbsp. Maple Syrup
1 Egg
Method:
For the Mincemeat:
1. Zest and juice the lemon.
2. Add all ingredients into a large saucepan over a medium heat.
3. Bring the mixture up to a gentle simmer, stirring occasionally.
4. Once soft and sticky, remove from the heat and allow the mixture to cool.
5. Whilst the mincemeat cooks, you can start to prepare the pastry.
For the Pastry:
1. Preheat the oven to 180C.
2. Sieve the flour into a mixing bowl, then add the butter and stir until it forms a breadcrumb-like texture.
3. Slowly stir in the milk and maple syrup until it forms a dough.
4. Dust a clean countertop with flour and rollout half the mixture thinly. Using a cookie cutter/wine glass, cut out 10 mince pie bases.
5. Place the bases in a greased bun tin.
Assembling the Pies:
1. Once the mincemeat has cooled slightly, place 1 tablespoon of the mixture into each.
2. Roll out the remaining pastry and cut into stars (or desired shape) and place on top of the mincemeat mixture in the tin.
3. Whisk the egg with a fork and brush over the top of the mince pies.
4. Bake for 10-20 minutes, or until golden brown.