Baking

Mum's mini mince pies

Name: Mum's mini mince pies
Prep time: 460 min
Cook time: 25 min
Total time: 485 min
Yield: 24
Ingredients: 1 apple, grated, excess water squeezed out; 100g unsalted butter, melted; 100g brown sugar; 100g drained morello cherries in juice (see notes), finely chopped; 100g slivered almonds; 100g candied peel, finely chopped; 100g each currants, seedless raisins and sultanas; 2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice; 1 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon grated nutmeg; 100ml brandy; Icing sugar, to serve; 2 2/3 cups (400g) plain flour, sifted; 200g chilled unsalted butter, chopped; 1 egg yolk, beaten with 2 teaspoons milk

1 rating

7h 40m

25m

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies says that her mum makes the best mince pies ever, complete with her own crumbly shortcrust pastry and flavour-packed filling. Try them for yourself this Christmas.

1 apple, grated, excess water squeezed out
100g unsalted butter, melted
100g brown sugar
100g drained morello cherries in juice (see notes), finely chopped
100g slivered almonds
100g candied peel, finely chopped
100g each currants, seedless raisins and sultanas
2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
100ml brandy
Icing sugar, to serve

Pastry

2 2/3 cups (400g) plain flour, sifted
200g chilled unsalted butter, chopped
1 egg yolk, beaten with 2 teaspoons milk

Method

1.

Combine all the ingredients, except the icing sugar, in a bowl, stirring well to combine. Cover, then place in the fridge overnight to let the flavours infuse.
2.

The next day, for the pastry, whiz flour, butter and 1/2 teaspoon salt in a food processor until crumbs form. With the motor running, gradually add 80ml-100ml cold water until the dough just comes together. Halve dough and shape into 2 discs. Enclose in plastic wrap and chill for 30 minutes.
3.

Drain the fruit mince, then pulse a few times in a food processor to finely chop.
4.

Preheat oven to 200°C. Roll out 1 pastry disc to 3mm thick. Cut out 24 x 7cm circles, reserving trimmings, then use to line a greased 24-hole mini (1 1/2 tablespoons) muffin pan. Fill each with about 1/2 teaspoon fruit mince.
5.

Roll out remaining pastry disc to 3mm thick. Cut out 24 x 5cm circles, reserving trimmings, then brush the edges with a little water. Press the lids over the filling, wet-side down, gently pressing the edges to seal. Brush liberally with egg wash.
6.

Re-roll pastry trimmings then use a 2cm star-shaped cutter to make 24 stars. Top pies with stars, then brush with egg wash.
7.

Bake for 20-25 minutes until golden brown. Cool, then dust with icing sugar.