insideSUSSEX Magazine Issue 22 - December 2016 | Page 80

FOOD+DRINK
FESTIVE FLAVOURS cont.

Traditional mince pies (18)
Ingredients:

Method:

1. First, the mincemeat. In a large bowl, mix every ingredient together and
stir well. Cover and set aside overnight.
2. The next day, pour the mincemeat mixture into a large pan and gently
heat, stirring, until the fat has melted and the mincemeat is heated
through.
3. For the pastry, sift the flour and salt into a bowl and add the pieces of
cold butter and work them into the flour with the back of a fork until
the mixture resembles coarse sand. Sprinkle the water and use your
fingertips to bring the dough together in a ball.
4. Wrap the dough in cling film and allow to rest in the fridge for at least
30 minutes before using.
5. Preheat the oven to 200°C/gas mark 6. Grease two 12–hole mince pie
trays with 8cm diameter holes.
6. Roll out the pastry dough and, using two pastry cutters (one 8cm in
diameter, one 6cm), cut out 18 larger circles and 18 smaller circles.
7. Press the larger circles into the base of the mince pie cases and fill
with the mincemeat - take care not to overfill the cases so that the
mincemeat doesn’t leak out.
8. Dampen the edges of the pies and place the smaller circles on top.
Pinch the pie edges together to seal.
9. Brush the tops with milk and bake for 25-30 minutes, or until golden
brown. Cool and dust with icing sugar.

For the mincemeat (makes approx. 450g):
• 120g Bramley apples, cored and chopped small
• 55g shredded suet
• 85g raisins
• 55g sultanas
• 55g currents
• 55g mixed candied peel, chopped finely
• 85g dark brown sugar
• Grated zest and juice of half an orange
• Grated zest and juice of half a lemon
• 15g almonds, chopped
• 1tsp ground mixed spice
• Half a tsp cinnamon
• Pinch grated nutmeg
• 2tbsp brandy
For the shortcrust pastry:
• 220g plain flour
• Pinch of salt
• 100g unsalted butter, cut into rough 1cm cubes
• 3tbsp cold water
Finishing touches:
• Milk for brushing
• Icing sugar for dusting

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