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Recipes
Mince pies

Mince pies recipe

The taste of Christmas

Serves30
Preparation20 Mins
Cooking Time25 Mins

The mince pie is a British tradition but, although I am a Frenchman, I cannot resist trying to improve on a classic! Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. It was in Victorian times that it changed from being a meat-based pie to being the sweet version we love today. It's easy to get ahead with mince pies in advance of Christmas as the mincemeat mixture may be made a month in advance and the pies may be made and frozen, then cooked when needed. Or, once cooked, they will keep in an air-tight tin for 5 days; just pass them through the oven to freshen the pastry before serving.

Ingredients Required

For the mincemeat:

225g (1 x large)
Bramley apple, finely diced
110g
Suet
110g
Currants
175g
Mixed peel, chopped
110g
Sugar, dark brown
5g
Sweet mixed spice
2 x rasps
Nutmeg
1
Lemon, zest and juice
1
Orange, zest and juice
2 tbsp
Cognac

For the sweet shortcrust pastry

215g
Butter, unsalted
60g
icing sugar
1
Egg, medium, organic or free range
250g
Plain flour
1
Egg, medium, organic or free range, beaten (to finish)
Icing sugar (to finish)

Cooking Method

Voila!

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