Mince Pies with Homemade Mince Meat
Mince pies can be made with either shortcrust, flaky or puff pastry.
- 4 oz shredded suet
- 4 oz raisins
- 2 oz cut mixed candied peel candied fruit
- 2 oz walnuts chopped
- 1 level teaspoon Mixed Spice All Spice / Pumpkin pie spice or 1/2 teaspoon each of cinnamon and nutmeg
- 7 oz Demerara raw sugar
- 4 oz sultanas golden raisins
- 4 oz cooking tart apples
- brandy or rum to mix
for the pastry
- 8 oz of pastry
- Roll out the pastry and cut 36 small circles large enough to fill whichever size of tart tin you are using.
- Use half to line the tins.
- Put a spoonful of the mincemeat (see below) in each pie.
- Add a little extra brandy or rum if necessary.
- Don't use too much filling or it will boil over and burn the tarts.
- Dampen the edges of the pastry and cover with the lids.
- Seal the edges and cut one or two slits in the top of each pie.
- Glaze and bake in the centre of the oven at 200°C, 400°F, mark 6 for 15-20 minutes until golden brown.
- The tops can be iced or sprinkled with icing sugar.
- to make homemade mincemeat
- Make the mincemeat at least two weeks before you intend to use it.
- Mince together or finely chop the dried fruits, peeled and cored apples, and the nuts.
- Add the sugar, spice and enough brandy or rum to give a moist mixture.
- It should not be too wet, more spirits can always be stirred in before using if the mincemeat has been kept for rather a long time and dried up slightly.
- Cover and leave to stand for 48 hours.
- Stir well and put into jars. Cover and store for at least two weeks.
Calories: 238 kcal
Carbohydrates: 30 g
Protein: 2 g
Saturated Fat: 5 g
Cholesterol: 4 mg
Sodium: 37 mg
Potassium: 132 mg
Fiber: 1 g
Sugar: 17 g
Vitamin A: 7 IU
Vitamin C: 1 mg
Calcium: 16 mg
Iron: 1 mg