Mince Pies are Christmas essentials. There's loads of choice out there in the shops; deep fill, luxury, shortcrust, puff, lattice, big, small... However, they just aren't ever quite the same as ones you make yourself. This year I felt inspired to give homemade mincemeat a go, and turned to Delia for a recipe.I was pleasanty surprised how simple it is, and so tasty too! Everyone should give it a go, you'll never look back.
Mincemeat: I followed Delia's recipe, except using pre-ground nutmeg as I couldn't get hold of fresh. Can't see this being a problem.
I've got some thoughts for variation below though.
This recipe makes LOADS of mince pies, so you'll have them coming out of your ears.
Pastry:
200g Plain Flour
100g Butter
1 Egg
2tbsp Icing Sugar
• Blend (by hand or mixer) the flour, icing sugar and butter to the breadcrumb stage.
• Add the egg to bind it together.
• Chill for an hour or so then roll out, cut into rounds and line a tart tin.
• Fill with a small teaspoon of mincemeat and top with smaller circles or christmassy shapes.
• Bake in a preheated oven (180°C) for 15-20 mins until golden brown.
• Cool on a rack and dust with icing sugar.
(makes at least 20)
Notes:
Potential variation ideas for the mincemeat...
• Add cranberries, should sharpen it up a bit.
• Add chopped dried apricot and use Amaretto liquer instead of brandy.