Recipe of the month – December 2018

Mince Pies

With Christmas fast approaching, we have the perfect excuse to curl up on the sofa with a cup of tea and a mince pie and these are so much nicer than any you can buy!

Pastry Ingredients:
Makes 24 mince pies

350g “00” flour – this flour gives a good elastic texture
1 tablespoon icing sugar
Pinch of salt
150g cold, diced butter
2 tablespoons ice cold water
A little milk or egg to glaze

Mince Meat Ingredients:
1 orange, zested and juiced
75g soft dark or light brown sugar
125g fresh cranberries
75g currants
75g raisins
30g dried cranberries
1 small teaspoon vanilla paste
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves

To make the mince meat:

  1. Grate then halve and juice the orange.
  2. Place in a saucepan with all the other mince meat ingredients.
  3. Bring to a gentle simmer and cook for 12 minutes, or until the fruit has broken down.

To make the mince pies:

  1. Put the flour, icing sugar and salt into a bowl.
  2. Rub in the cold butter until you have a sandy mixture.
  3. Sprinkle over the water and work quickly to bring the pastry together.
  4. Shape the pastry into two flat discs, wrap in clingfilm and leave in the fridge for 30 minutes.
  5. Roll out the first half and use it to fill a non stick tray of 24 mince pie size moulds.
  6. Roll out the second disc and use a star shaped cutter for the lids
  7. Place a small mound of mince meat in each case. Top with a lid and brush very lightly with a little milk or egg.
  8. Bake at 180C for 20-25 minutes depending on size.

Don’t forget our fun Parent and Children Panettone and Mince Pies classes in December. You will find details of all our classes here.