The true taste of Christmas!
Mince pie has been a winter delicacy for the past decade, in fact, the winter season won’t be festive without some mince pies – Here is a mince pie recipe that was inspired by Jaime oliver!
- 225g cold butter
- 350g plain flour
- 100g golden caster sugar
- 200 g mincemeat
- 2 tablespoons sherry or orange juice
- 1/2 apple, chopped
- 1/2 ginger, peeled and chopped
- 50 g dried apricots
- 75 g dried cranberries
- 1 tsp of cinnamon
- 1 large egg
- 1 tablespoon milk
- icing sugar, for dusting
- To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball, make sure the dough is fairly firm.
- Preheat the oven to 350*c.
- start rolling out the dough and using a medium sized cup cut out the dough into circles. In a cupcake baking tray add the circular dough to a baking tray.
- Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go. Pour in the sherry or orange juice.
- Mix the apple, ginger, cinnamon and dried fruits. Then add them to the mincemeat, then mix well.
- Roll out the remaining pastry to the same thickness. Cut them into similar sized circles, knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies if you prefer them to be decorated.
- Fill the pastry with the fillings then beat the egg and milk together, then brush over the top edges of the pastry.
- Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving.
Until next time, crave the dish…