Luxury Mince Pies Recipes

BOOZY MINCEMEAT

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

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).

LUXURY MINCE PIES

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.