These mince pies are little festive bites of Christmas heaven! Perfect for wowing guests at your Christmas dinner party, or tucking into,  whilst curled up on the sofa, with a glass of sherry!

Mince Pie Recipe

Makes 2.75kg

Ingredients:

450g cooking apples peeled, cored and finely chopped
225g shredded suet
350g raisins
225g sultanas
225g currants
225g whole mixed peel
350g soft brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50g almonds chopped roughly
4 tsp mixed spice
½ tsp cinnamon
½ nutmeg grated
140ml brandy

For the short crust pastry (optional)
110g flour
25g butter
25g lard
2tbs water
Egg –for the glaze

Method:

Put everything into the saucepan except the brandy and bring to the boil stirring  well .

Take off the heat and add the brandy.

You can either store your mincemeat, or go ahead and make your mince pies straight away. 

Pre-heat your oven to 200c.

Rub the fat into the flour  to the breadcrumb stage and stir in the water to form a dough.

You can either make your short crust pastry for your mince pies buy it. Our head chef Diana actually prefers bought as homemade is so short that it breaks up when stored in tins!!-Ridiculous I know as we are a cookery school!)

Butter  your patty tins and roll out your pastry. Use a pastry cutter that’s slightly bigger than your circumference of your case. Press down with your fingers and put a good blob of mince pie mixture into the case. Top with a star shape or a solid top. Brush with the egg wash.

Bake for 200c for 10-20 minutes or until golden brown.

Enjoy warm from the oven, served with a Brandy Creme Anglais:

 

Brandy Creme Anglais Recipe

Ingredients:

250ml milk
250ml double cream
50g caster sugar
2 vanilla pods or vanilla essence
yolks of 6 large eggs

Method:

Put the milk, cream and vanilla pods or essence into a pan and gently bring to boiling point.

Meanwhile, whisk the egg yolks and sugar together with a balloon whisk until pale and creamy.

Once the milk is almost boiling, pour about half over the egg mixture, whisking all the time. Return this to the remaining milk and, over a gentle heat, stir continuously with a wooden spoon until it thickens (enough to coat the back of the spoon).

Remove the pan from the heat and strain the custard through a fine sieve into a bowl or jug

 

Delicious! Want more festive recipes? Book now onto our Festive Dinner Party Dining Class