insideSUSSEX Magazine Issue 10 - December 2015 | Page 77

FOOD+DRINK

a working farm, not a fairy story,” says Susie. “Whatever the weather,
we are dedicated to the welfare of our hens. That’s why we farm to the
RSPCA’s standards and our eggs carry the RSPCA Assured label. To us,
it’s just common sense.”

It’s clear to see what a great life Susie’s hens have, but sadly nearly half
of the eggs produced in the UK still come from hens kept in cages. The
eggs, meat and fish we buy can have a real and lasting impact on farm
animal welfare and if you buy higher welfare products more supermarkets
will stock them, more producers will raise their welfare standards to meet
the demand – and millions more farm animals will benefit.

The RSPCA Assured label requires The Macs, and all of its other laying
hen members, to meet strict standards, which include giving birds plenty
of space, natural light, and things to do to keep them occupied like straw
bales to peck at and rest on. None of which is a problem at The Mac’s,
whose happy hens range freely during the day and can often be spotted
perched in a tree laying an egg or two.

For more information about the Mac’s farm and to find out about
rehoming a hen visit www.themacsfarm.co.uk.

We asked Susie Mac for her favourite festive recipe using eggs from her happy hens – be
sure to choose eggs labelled RSPCA Assured, organic, free-range or barn when you’re
shopping for the ingredients!

SPICY ALL BUTTER MINCE PIES

METHOD

The mixed spice gives these delicious mince pies an added warm
flavour and the pastry is so tasty you can use any left over to make a few
cookies.

1. Place the flour and butter in a food processor and whizz for 40
seconds. Add the sugar, one whole egg and the extra yolk, the orange
zest and mixed spice. Combine until the mixture leaves the sides of
the processor bowl.

Preparation Time: 25 minutes plus chilling time
Cooking Time: about 20 minutes
Makes 12

2. Spoon onto cling film and chill for at least 1 hour.
3. Preheat the oven to 190°C / fan170°C, Gas Mark 5.

INGREDIENTS
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4. Beat the remaining egg for the egg wash. Lightly dust a work surface
with flour. Roll out the pastry until it is 2mm thick. Stamp out 18 x
7.5cm rounds with a pastry cutter and place in the bases of 2 patty
trays. Brush the edges with the beaten egg.

250g plain flour, sifted, plus extra for rolling
140g but ter, chilled and cubed
100g Fairtrade icing sugar, sifted
1 RSPCA Assured egg
1 RSPCA Assured egg yolk
Zest of 1 Fairtrade orange
½ tsp Fairtrade ground mixed spice
250g luxury mincemeat
One additional RSPCA Assured egg (for the egg wash)
Fairtrade icing sugar for dusting

5. Stamp out 18x6cm rounds for the lids and use a star cutter to stamp
out star shapes. Brush the lids with the beaten egg wash and top with
the pastry stars. Brush again with the egg wash and place the lids on
top of the mincemeat, sealing the pastry to the edges of the bases.
6. Bake in the oven for 20 minutes until golden brown. Lightly dust with
icing sugar and eat!

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