This recipe is best with
Recipe Ingredient
- 100 g green apple, cored, peeled and chopped fine
- 100 g suet chopped fine
- 50 g raisins
- 100 g black currents
- 50 g orange peel, chopped
- 25 g lemon peel, chopped
- 10 g sultanas
- 6 g brown sugar
- 1 tsp nutmeg powder
- Pinch of salt
- 1 tbsp brandy
- 1 tbsp dark rum
- 50 g honey
- Pastry:
- 250 g plain flour
- 114 g sugar
- 114 g unsalted butter
- Pinch of salt
- 2 eggs, beaten
- A little milk
Instructions
- Mix all the ingredients together in a bowl, cover and refrigerate for at least one to two weeks.
- Pastry: Sieve the flour and salt together and then mix in the sugar.
- Make a well in the centre of the flour and cut in the butter. Rub the mixture with fingertips until well mixed.
- Add the beaten egg a little at a time and mix to a smooth dough. Let it rest in the fridge for about 10-15 minutes if it gets too soft to handle.
- Roll out dough 1/2cm thick on a floured board and cut out 'lids' for individual pies. Then fold up excess pastry and roll out again and cut rounds to fit pie or patty tins.
- Line the patty tins with this pastry and fill with mincepie filling.
- Brush some milk on the pie edges and seal with the lids.
- Bake in the centre of a hot oven 190-200 deg.C for 20 minutes or until golden.
- Remove from oven when done, cool slightly and sprinkle with extra icing sugar.
