• 10/26 Mincemeat Day - 5

    From Dave Drum@1:3634/12 to All on Mon Oct 25 05:29:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Angela's Mince Pies
    Categories: Pies, Pastry, Fruits, Booze, Nuts
    Yield: 12 servings

    2 Bramley apples; peeled,
    - cored, chopped
    200 g Suet
    350 g Raisins
    230 g Sultanas
    230 g Currants
    230 g Light brown sugar
    2 Oranges; zest & juice
    2 Lemons; zest & juice
    50 g Whole, blanched almonds;
    - rough chopped
    4 ts Mixed spice
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
    6 tb Port
    4 tb Brandy

    220 g Flour
    pn (generous) fine sea salt
    110 g Butter
    1 md Egg yolk
    1 lg Egg; beaten, for glazing

    You will also need waxed discs and sterilised jars for
    the leftover mincemeat.

    Mix all the mincemeat ingredients together apart from
    the brandy in a large bowl, cover with a cloth and leave
    to infuse for 12 hours.

    Set the oven @ 120°C/250°F/gas 1/2.

    After infusing, spread the mincemeat on a large tray and
    cover with foil, in a cool oven for 3 hours to allow the
    suet to melt. When cool stir in the 4 tablespoons of
    brandy. Spoon mixture into sterilised jars, cover with
    wax discs and seal.

    For the pastry, mix the flour and salt in a large bowl.
    Rub in the butter with your fingertips until the mixture
    resembles breadcrumbs.

    Mix in the egg yolk and just enough cold water to form a
    smooth, but not damp, dough. Bring the pastry together
    then shape into a disc and wrap in cling film. Chill for
    30 minutes.

    Set the oven to 180°C/350°F/gas 4.

    Roll out the pastry on a lightly floured surface to 1/4
    mm thick and punch 12 x 8cm circles, and 12 x 7cm
    circles with a serrated-edged cookie cutter out of the
    pastry. Line a 12 hole mince pie tin with the larger
    circles. Spoon in roughly 35g/2 tbsp mincemeat and push
    down then top with the smaller circles. Brush with the
    beaten eggs and bake for 17-20 min or until golden,
    crisp and bubbling.

    The mincemeat will keep for up to a year in a sterilised

    Freeze the baked mince pies for up to 3 months; defrost,
    then warm in the oven at 180°C/350°F/gas 4 for 7 minutes
    to serve.

    To sterilise jars, wash them in warm soapy water then
    heat in an oven at 120°C/250°F/gas 1/2 for 30 minutes.

    RECIPE FROM: https://www.deliciousmagazine.co.uk

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