Fruity Mince Pie
A super luxurious mincemeat filling containing dried fruit, grated apples, flaked almonds, spices and whiskey with a buttery sweet pastry.
Equipment
- Large mixing bowl
- Airtight container to store the mincemeat
- Rolling Pin
- Mince pie tin or cupcake tin
- Large round pastry cutters
- Star shaped pastry cutters
- Pastry brush
Ingredients
- 1 batch sweet pastry bought or made
https://pinkhairedpastrychef.com/sweetpastry/
Mincemeat
- 120 grams sultanas
- 120 grams raisins
- 50 grams mixed peel
- 175 grams dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/2 tsp ground nutmeg
- 50 grams vegetable suet
- 40 grams flaked almond
- 2 apples peeled and grated
- 50 ml whiskey
- 1 lemon zest and juice
- 1 orange zest and juice
- 15 ml milk to brush the pastry with
Instructions
- In a large mixing bowl, add all the mincemeat ingredients and mix well until totally combined.
- Transfer to an airtight container and leave to marinate in the fridge overnight.
- The next day, preheat your oven to 170°c(340°f) or 160°c(320f) if fan assisted.
- Take your chilled pastry, and working in small batches roll out to about 3mm thickness.
- Using a round cutter that is slightly larger than the base of your tins, cut the dough, ensuring to cut close together for less pastry trimmings.
- Gently knead any leftover pastry into a ball and let rest for a few minutes.
- Take the discs of pastry and gently place into the base of the prepared tins.
- Mix up the mincemeat well and fill the pastry with generous teaspoons of mincemeat.
- Take the pastry trimmings and roll out thinly. Cut with the star shaped pastry cutter and place a star on top of each mince pie.
- Brush the star lightly with milk and bake in the preheated oven for 12-15 minutes.
- Allow to cool for a minute or two before removing from the tins.
- Repeat the previous steps until all the pastry and/or mincemeat is finished.