Mince Pie Recipe

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If you cannot get candied peel just leave it out. Use all butter if you can’t get suet – or if you prefer the taste. Mixed spice is made from approximately equal amounts of ground allspice, ginger, cinnamon, cloves and nutmeg.

  • 1/2 lb sultanas
  • 1/2 lb raisins
  • 1/4 lb currants
  • 2 oz candied peel
  • 2 oz chopped almonds
  • 1/4 lb shredded suet
  • 1/4 lb Irish butter
  • 1/2 lb soft brown sugar
  • 1/2 teaspoon mixed spice
  • grated zest & juice of 1 lemon
  • grated zest & juice of 1 orange
  • 3 tablespoons brandy (cognac)
  • You will also need more brandy for later.

*American butter is lower in fat and higher in water content than Irish butter. Kerrygold Irish butter <http://www.kerrygold.com/&gt; is available in some places in the USA, if you can find it use that.

To prepare the butter for this recipe, put it into the freezer for about half an hour before you start, then remove and finely grate it.

Utensils/Equipment
Sterilized glass jars with a tight sealing lid.

How to Make
This is the easiest thing to make! Just mix all the ingredients well in a bowl. Cover the bowl loosely with a cloth and leave it somewhere cool for 4 days. Every day, twice or three times a day, give it a good stir, and if it seems to be getting dry add a couple of tablespoons of brandy.

After the 4 days, pot it into sterilized glass jars, top with a circle of wax paper and seal the jar well, just as you would for jam. It lasts for ages, up to a year anyway. You may need to add more brandy from time to time to keep it moist.

Making the Pies
This recipe will make about 15-18 pies.

Ingredients
1 lb prepared short crust pastry
Mincemeat as required
I egg beaten with a dessertspoon of milk (to glaze)
Fine sugar for dusting

How to Make
Preheat the oven to 200°C (400°F).

Roll out about 2/3 of the pastry to about 1/8 inch thick. Keep the left over trimmings.

Cut the pastry into rounds large enough to line your cake cases. Spoon about a dessertspoon of mincemeat into each pastry case – don’t overfill.

Now roll out the remaining pastry to about 1/8 inch thick. Again keep the trimmings. Now cut rounds large enough to cover each little pie.

Use the pastry trimmings to cut small decorations – Christmas tree or holly leaf shapes maybe. Place one on top of each pie. Brush the entire surface of each pie with the egg/milk glaze.

Place in the oven for 30 minutes, until the pies are golden brown on top. Remove and shake a little fine sugar over them while they are still warm.

Serve now, or store and reheat in the microwave when needed. Mince pies freeze very well so can be stored for quite a long time.

They are usually served hot with cold whipped cream. Yum!!

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