Luxury Mince Pies Recipes

BOOZY MINCEMEAT

Boozy mincemeat image

A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking

Provided by Ruth Watson

Categories Dessert

Time 40m

Yield Makes about 3.5kg/7lb

Number Of Ingredients 15

Ingredients

500g currant
500g muscatel or Californian raisin (or a mixture)
500g sultana
500g Bramley apple , peeled, cored and chopped fairly small
2x250g boxes shredded beef suet
100g whole blanched almond , coarsely chopped
350g natural demerara sugar
100g dark muscovado sugar
1 rounded tsp ground cinnamon
2 rounded tsp ground mixed spice
1 large, juicy lemon
250g whole mixed peel , chopped into small dice
125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy

Steps:

Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.

LUXURY MINCEMEAT

Luxury Mincemeat image

From WI Complete Christmas. I always used bought mincemeat for my Christmas mince pies but this year I decided to make my own and I'm so glad I did. I normally secretly don't like mince pies but feel I have to make them to be seasonal but this year I have to say I really enjoyed them; the mincemeat also made the whole house smell wonderfully seasonal. The original recipe calls for 50g chopped walnuts or hazelnuts, as we don't like nuts I added 25g each to the sultanas and raisins instead. I feel sure the recipe could be altered to suit individual tastes and I intend to try it with some cranberries added. It can apparently be frozen and actually used directly from the freezer as it scoops like ice cream. It is essential to have 450g apples after the peels and cores have been removed.

Provided by Lou van

Categories Fruit

Time 50m

Yield 1 1/2 kg

Number Of Ingredients 16

Ingredients

150 g raisins (use 25g less if using the nuts)
150 g sultanas (use 25g less if using the nuts)
125 g currants
125 g figs, ready to eat, chopped
125 g dates, ready to eat, chopped
175 g dark muscovado sugar
75 g butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
450 g bramley apples, peeled cored and diced (cooking apples)
150 ml cider
1 lemon, grated rind and juice
2 tablespoons golden syrup
2 tablespoons brandy
2 tablespoons madeira wine

Steps:

Mix all the dried fruit, sugar, butter, spices, and apples in a bowl.
Heat the cider in a large pan until it bubbles around the edge.
Stir in the fruit mixture, lemon rind and juice; and syrup.
Cover and simmer for 20 mins stirring occasionally.
Remove the lid and continue to simmer until the juice is almost absorbed.
Cool, stir in the brandy, Madeira (and nuts if using).

Nutrition Facts : Calories 2465, Fat 44, SaturatedFat 26.5, Cholesterol 106.9, Sodium 399.8, Carbohydrate 539, Fiber 37.1, Sugar 431.2, Protein 16.8

LUXURY MINCE PIES

Luxury Mince Pies image

Buttery shortbread pastry filled with lightly boozy mincemeat.

Provided by sweetunique

Time 40m

Yield Makes Pies

Number Of Ingredients 0

Ingredients

Steps:

Buttery Shortbread Pastry Dough;
In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps.
Turn the dough out onto a counter and gather it together. Shape the dough into 12 walnut size balls press/spread them into the greased fairy tin sections.
With the remaining dough, role out and cut out large christmas tree and/or star shapes for the lids.
Pie Filling;
Mix the mincemeat with the brandy. Spoon the mincemeat into the pastry cases (around 1tsp per tart)
Top the pies with their lids. Brush to star tops with beaten egg.
Bake for 20mins in pre-heated oven 160C
Cool on wire rack and dust lighty with icing sugar.
Best served warm with thick cream
Storage;
You can freeze the baked minced pies (before dusting) for upto 6wks in a rigid container so they dont get crushed. Double layers should be seperated with baking paper so as not to stick.
Alternatively;
You can freeze the unbaked dough. Thaw in fridge before baking.

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