Sunday, 18 December 2011

One-bite mince pies



What a great way to serve mince pies! I discovered this mini mince pie recipe via the British Larder, a foodie website featuring inspiring recipes using the best of seasonal British food.

Luxury Sweet Mincemeat Mixture
175g seedless raisins
120g sultanas
120g currants
50g cut mixed peel
50g chopped dried prunes
175g soft brown sugar
225g cooking apples - peeled, cored and grated
115g shredded suet
1 orange zest and juice
1 lemon zest and juice
25g chopped almonds
25g chopped pecan nuts
10g mixed spice
1 tsp freshly grated nutmeg
75ml brandy

Mix all the ingredients together (use only half the brandy) in a large deep baking tray and cover and leave to stand overnight.
The next day, preheat the oven to 120°C, cover the tray with foil and place in the oven for about 2 hours.
Leave the mixture to cool slightly, then mix in the rest of the brandy.
Sterilise clean glass jars in the oven and spoon the warm mincemeat into the sterilized jars, seal and leave to mature.
Makes 1.3 kg

Chef's Tip:
This mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least 6 months.
Make the perfect gift: Fill clean sterilized glass jars with 300g mincemeat and attach a recipe to the side for the pastry and baking method for making mince pies at home.

Sweet Pastry
460g plain flour
280g unsalted butter, at room temperature
160g caster sugar
2 eggs
1 vanilla pod, split and seeds scraped out
Preheat the oven to 170°C.
Rub the butter and vanilla seeds into the flour and sugar, add the eggs and bring the pastry together without over-working the pastry.
Turn the pastry out onto a lightly floured work surface, and divide the pastry into appropriate sizes. Do not knead the pastry, just push it together into flat squares.
Refrigerate the pastry for at least a half an hour before rolling the pastry out.
Preheat the oven to 160 °C.
Line the chosen moulds and spoon the sweet mincemeat mixture into the line pastry. Decorate each pie with either another piece of pastry on top or alternatively place one pecan nut on top. Bake the pies for 25 - 30 minutes in the preheated oven. Transfer the cooked pies to a cooling rack and leave to cool.
Serve them slightly warm.

Brandy Cream
200ml double cream
1 shot of brandy (25ml)
50g icing sugar
Mix the cream, brandy and icing sugar, and using a balloon whisk, whip the cream till ribbon stage.
Keep refrigerated until needed.
Makes at least 65 one bite mince pies


Image and recipe via British Larder

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