In our 10th Yule Calendar entry, we prepare for the Yuletide by baking! Miss Oleander-Rose has sent us her festive mince pies recipe. How many can you eat at once? Let's find out! And be careful with that brandy...
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Hullo Hobbits!
Today I will be sharing a Mince pie recipe. Every year at Yule time I eat these rich fruity delights, which I normally serve with a generous helping of cream. This year I have made some with my tiny hobbit helper. Much fun and mess was made!
Ingredients for the mincemeat:
60ml brandy
1 tsp mixed spice
1 orange - zest and juice
225g currants
175g demerara sugar
225g vegetarian suet
225g bramley apples
125g candied peel
225g sultanas
225g raisins
Method
Mix all of the ingredients together in a large bowl. Cover and let stand overnight, so that the fruit can absorb the brandy and juice. The mincemeat will be ready to use the next day. Any leftovers can be pressed firmly into sterilised jars and kept for up to 3 months.
Ingredients for the mince pie:
100g golden caster sugar
350g plain flour
225g cold butter
280g mincemeat
1 small egg beaten
Icing sugar for dusting
Pinch of salt
Method
1. First of all we make the pastry by rubbing the butter into the flour. Next add a pinch of salt, and mix in the golden caster sugar.
2. This was baby Hobbits favourite part - combining the pastry into a ball. Pick it up squash it together and knead briefly. The dough should be fairly firm.
3. Next turn on your oven 200c/180c fan/gas 6.
Line 18 holes of 2 baking tins, by pressing small balls of pastry into each hole.
4. Get a spoon and pop some mincemeat into the pie cases. Make pie lids by taking small pastry balls and patting them out between your hands to make round lids.
5. Give the pie edges a gentle poke to seal them, then brush with egg
6. Bake for 20 minutes until golden. Once out of the oven leave to cool in the tin for 5 minutes, then transfer to a wire rack.
7. To serve lightly dust with icing sugar
These will keep for 3 days in an airtight container.
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