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Mince Pies

Mince Pies

Brought to you by: The Cooking Book
Traditional

Prep time:

Cook time:

Making your own mince pies is quick and easy, and they taste much better than shop-bought ones.

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Ingredients

  • 1 small Cooking Apple
  • 30g Butter, melted
  • 85g Sultanas
  • 85g Raisins
  • 55g Currants
  • 45g Almonds, chopped or hazelnuts
  • 1 Lemon, zest, finely grated
  • 1 tsp Mixed Spice
  • 1 tbsp Brandy
  • 30g Soft Dark Brown Muscovado Sugar
  • 1 small Banana
  • 500g Shortcrust Pastry, packet

Recipe tips / Prepare ahead

The pies can be baked up to 3 days in advance and stored in an airtight container.

Method

Step 1

Preheat the oven to 190°C (375°F/Gas 5). Grate the apple (including the skin), and place in a large bowl. Add the melted butter, sultanas, raisins, currants, nuts, lemon zest, mixed spice, brandy, and sugar, and mix. Chop the banana into small dice, and add to the bowl. Mix well.

Step 2

Roll out the pastry on a lightly floured surface to a thickness of 2mm (1/8in) and cut out 18 circles using the larger biscuit cutters. Re-roll the pastry, and cut a further 18 smaller circles or shapes.

Step 3

Line patty tins with the larger pastry circles, and place a heaped tsp of mincemeat in each case. Top with the smaller circles or shapes. Chill for 10 minutes, and then bake for 10–12 minutes, or until the pastry is golden. Carefully remove from the tins, and cool on a wire rack. Dust with icing sugar.

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