A Christmas classic with a boozy twist! If you want to get stuck into some Christmas baking this festive period, what better baked good to make then our mince pies! Made super simple with ready rolled pastry and mincemeat filling, we’ve add a few more special ingredients to give it that unctuous taste! Pair it with the brandy butter and you’ll be everyone friend at Christmas!
250g good mincemeat Filling
40g dried cranberries
1 small apple finely diced
Zest of ½ Orange
320g pack shortcrust pastry ready rolled (will make 12-15)
2 tbsp good port or fortified wine, or red wine
1 tbsp milk or beaten egg
Icing sugar to dress and dust
- Preheat the oven to 170℃
- Dice the apple into 5 mm squares – add a little lemon juice to prevent them from going brown.
- Turn the mincemeat into a bowl, stir in the cranberries, the diced apple, add the zest of half a clementine.
- Grease the cupcake muffin case with a little butter.
- Unroll the pastry on a clean surface and roll the pastry so that it is just a little thin than the depth of the ready roll.
- Using a 8/9cm fluted cutter, cut out 6-12 rounds and gently press the pastry into the cupcake tray. Avoid handling the pastry too much as the hand from your hands will overheat the pastry.
- Now use a star, round, or any other festive shape cutter to cut out 6-12 tops for the pies. Rest the cut pastries on the parchment paper.
- Put 2 tsp of the filling into each of the lined pastry cases, and then press the tops in position.
- Chill for 20 minutes, time permitting as this will avoid the pastry from shrinking during the bake.
- When ready to bake, brush the tops with the milk or egg wash and then bake for 15-18 minutes until the pastry is golden and crisp.
- Let them cool for a few minutes and settle before removing them onto a wire rack to cool properly.
- Dust with icing sugar when ready to serve.
Homemade Brandy Butter
100g unsalted butter, at room temperature – remove from the fridge the night before
100g Icing sugar – sieved
2 tablespoons brandy
NB: The butter must be kept at room temperature for at least 12 hours before using.
- In a large mixing bowl place 100g of the soft butter and the sieved icing sugar and begin to beat in a whisking fashion in the bowl to integrate the sugar into the butter until the two are thoroughly blended together until pale, soft and creamy. Although it may start off a little difficult It is possible to do this by hand rather than use an electric hand whisk.
- When you have a pale smooth mixture, you can gradually add the brandy a little at a time, beating well after each addition. Taste and add a little at a time
- Then place the butter in a container and chill thoroughly before serving. It is important to serve this very cold, so that it contrasts the hot mince pies. It will keep for 2-3 weeks in the fridge so there is no need to freeze it.