Mince pies
Makes 6 | prep 30 mins, plus 48 hrs marinating | total time
Mince pies
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Makes 6 | prep 30 mins, plus 48 hrs marinating | total time
Rate
Nutritional information (per serving)
Calories
600Kcal
Fat
27gr
Saturates
10gr
Carbs
89gr
Sugars
53gr
Fibre
3gr
Protein
7gr
Salt
0.8gr
Ingredients
- a knob of butter, for greasing
- 250g shortcrust pastry
- a dusting of plain flour, for dusting
- 250g ready-made puff pastry
- 1 medium egg, lightly beaten
- 1 tbsp light muscovado sugar
For the mincemeat
- 250g golden sultanas
- 200g natural glacé cherries, halved
- 250g raisins
- 100g mixed peel
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- finely grated zest of 1 orange
- finely grated zest of 1 lemon
- 125g unsalted butter
- 250g dark muscovado sugar
- 250ml amaretto liqueur
Step by step
Get ahead
Make the mincemeat up to a month ahead; store in a cool, dark place
- For the mincemeat, tip the dried fruit and spices into a bowl and mix well. Put the orange and lemon zest, butter, sugar and amaretto in a small pan and heat gently until the sugar has dissolved – don't let the mixture boil. Pour this over the dried fruit mixture and stir gently, without breaking up the fruit.
- Cover the bowl with clingfilm and leave for 48 hours. If not using straightaway, pack the mincemeat into sterilised jars and seal.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 6 x 10cm loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and use it to line the tartlet tins.
- Generously fill the pastry cases with the mincemeat – you will use about 500g. Roll out the puff pastry thinly on a lightly floured surface. Using a star cutter (or a different shaped cutter, if you like), cut out 6 stars and place on the mincemeat. Brush the stars with beaten egg and sprinkle with the light muscovado sugar.
- Bake in the preheated oven for 25–30 minutes or until the pastry is golden and the stars have puffed up. Dust with icing sugar.
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Watch this...
Eric Lanlard's mince pie tips
Tradition gets a continental twist with Eric Lanlard's extra-special mince pies
