Mince piesby Jill May |
| Preperation time: 45 mins Cooking time: 20 mins Serves: 10 |
| Recipe Ingredients |
| For shortcrust pastry: (makes about 20 mince pies) 340g plain flour; a pinch of salt; 200g butter; 2 egg yolks; 4 tbsp cold water, to mix; a beaten egg to glaze; icing sugar, to serve For mincemeat: (this does not keep so best made fresh) 1 apple; 55g butter, melted; 85g sultanas; 85g raisins; 85g currants; 45g mixed peel, chopped; 45g chopped almonds; grated rind of 1 large lemon; 1 tsp mixed spice; 1 tbsp brandy; 85g brown sugar; 1 banana, chopped. |
| Recipe Method |
| Sift the flour and salt into a large bowl. Rub
in the butter until the mixture resembles breadcrumbs. In a separate bowl, lightly beat the eggs with the water. Add to the flour mixture. Mix to a firm dough (may need to add a drop more water). Wrap in cling film and chill for 30 minutes. Meanwhile make the mincemeat. Grate the apple, including the skin, into a large bowl. Add the remaining ingredients and mix well. Divide the pastry in half and roll out one half thinly, and use it to line tartlet tins. Fill each case three-quarters full with mincemeat. Roll out the remaining pastry and cut out lids for the pies. Place over each pie and dampen the edges. Press the edges carefully to seal. Lightly brush with the beaten egg to glaze. Make a small slit in the top of each pie to allow steam to escape. Bake for 20 minutes at 190c/gas5 until golden. Allow to cool slightly on a wire rack. Serve warm spinkled with icing sugar. |
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| Dundee Cake Border tart Victoria sandwich Zakuski Chicken and mushroom pie |
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