MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Angela's Mince Pies
Categories: Pies, Pastry, Fruits, Booze, Nuts
Yield: 12 servings

MMMMM-------------------------MINCEMEAT------------------------------
2 Bramley apples; peeled,
- cored, chopped
200 g Suet
350 g Raisins
230 g Sultanas
230 g Currants
230 g Light brown sugar
2 Oranges; zest & juice
2 Lemons; zest & juice
50 g Whole, blanched almonds;
- rough chopped
4 ts Mixed spice
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
6 tb Port
4 tb Brandy

MMMMM---------------------------PASTRY--------------------------------
220 g Flour
pn (generous) fine sea salt
110 g Butter
1 md Egg yolk
+=PLUSE=+
1 lg Egg; beaten, for glazing

You will also need waxed discs and sterilised jars for
the leftover mincemeat.

Mix all the mincemeat ingredients together apart from
the brandy in a large bowl, cover with a cloth and leave
to infuse for 12 hours.

Set the oven @ 120°C/250°F/gas 1/2.

After infusing, spread the mincemeat on a large tray and
cover with foil, in a cool oven for 3 hours to allow the
suet to melt. When cool stir in the 4 tablespoons of
brandy. Spoon mixture into sterilised jars, cover with
wax discs and seal.

For the pastry, mix the flour and salt in a large bowl.
Rub in the butter with your fingertips until the mixture
resembles breadcrumbs.

Mix in the egg yolk and just enough cold water to form a
smooth, but not damp, dough. Bring the pastry together
then shape into a disc and wrap in cling film. Chill for
30 minutes.

Set the oven to 180°C/350°F/gas 4.

Roll out the pastry on a lightly floured surface to 1/4
mm thick and punch 12 x 8cm circles, and 12 x 7cm
circles with a serrated-edged cookie cutter out of the
pastry. Line a 12 hole mince pie tin with the larger
circles. Spoon in roughly 35g/2 tbsp mincemeat and push
down then top with the smaller circles. Brush with the
beaten eggs and bake for 17-20 min or until golden,
crisp and bubbling.

The mincemeat will keep for up to a year in a sterilised
jar.

Freeze the baked mince pies for up to 3 months; defrost,
then warm in the oven at 180°C/350°F/gas 4 for 7 minutes
to serve.

To sterilise jars, wash them in warm soapy water then
heat in an oven at 120°C/250°F/gas 1/2 for 30 minutes.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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