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Christmas Baking: Mincemeat for Mince Pies

Mince Pies with Homemade Mincemeat are Fabulous

Mince Pies

Mince pies gently cooling

When you taste a mince pie made with homemade mincemeat, you are in for a taste sensation. The flavour is so superior to those you buy in the supermarket. The texture of the mincemeat filling is chunkier, the pastry more buttery and thin. I challenge you. You will become a fan. Transform your Christmas table, with home made mince pies.

Mincemeat is really easy to make. As you need to leave it to mature for a few weeks, now is the perfect time to make it.

Dried Fruit

If you have a willing helper (a child is ideal) the task of picking through the dried fruit will pass quickly. Don’t be tempted to miss that step, who wants to chomp on stalks that you’ll find in any pack of raisins, sultanas and currants? Of course, you can buy the dried fruit from the supermarket, but it is worth seeking out other suppliers too – I am a big fan of Real Foods in Edinburgh. Some dried fruit is coated in vegetable oil avoid that. For the peel, used mixed or pieces of orange or lemon peel chopped small.

Suet

Mincemeat ingredients

Mincemeat ingredients

Traditionally suet is made with beef fat. More recently vegetable versions have become available and work really well. Do watch out if you’re baking for someone following a gluten free diet, as most are dusted in wheat flour. It is possible to source gluten free vegetable suet eg Suma and use gluten free flour for the pastry.

Apples

Taynton Codlin Apple

The Taynton Codline Gloucestershire Mincemeat Apple

Recently, I was so excited to find some local Gloucestershire apples, Taynton Codlins, that are known as the “Mincemeat Apple”. This beautiful apple doesn’t brown when grated. Helen from Day’s Cottage showed me the juice that is made from the apple, it is as pale as white wine. If you are lucky enough to have windfalls, use those. If not, use cooking apples such as Bramleys.  I am seriously thinking of growing the Tayntons, they are delicious!

apples added to mincemeat

The grated apple is added to the mincemeat mixture

Lemons

If at all possible, look for organic unwaxed lemons available from many supermarkets so that you are not grating in anything added to keep the lemons fresh.

Sugar

Granulated or caster sugar are both fine. Brown sugar is too dominant a flavour.

whole spices

Whole mace, nutmeg and allspice

Spices

The amount of spice may seem small. All that’s needed is a subtle hint. If you don’t have one of those mentioned, use more of another.

Storage

The mincemeat needs to be kept in a well sealed container in a cool spot. It lasts for ages – a least a year!

Brandy

The brandy used does not need to be anything special. I use the cheapest on offer. The brandy helps preserve the mincemeat, so it is an important ingredient.

Maturing

Allow 2-3 weeks (if possible) for all the flavours to meld together before using.

Mincemeat in jar

The smell of the mincemeat is devine!

Pastry, tins and cutters

When making the tarts, roll out the pastry as thin as possible. Cut out large rounds (fluted or smooth shaped) for the bottoms (I use my muffin tin). I then cut smaller shapes for the top to reduce the amount of pastry (use whatever cutters you have – starts, hearts, snowflakes …). When adding the filling, press down lightly. I like to egg wash the top so they are golden when baked.

It’s not just for mince pies

Try baking apples with a few spoonfuls of mincemeat or try Mary Berry’s Mincemeat Loaf

Traditional Mincemeat

Mincemeat in jar

Traditional Mincemeat for Mince Pies

Danielle Ellis
Create your own mincemeat for mince pies - a traditional British Christmas favourite. This recipe is easy to make, just leave it for a few weeks to mature before using. This makes about 1.7 kg of mincemeat. Make a half quantity if you wish.
Prep Time 1 hr
Soaking time 3 hrs
Course Afternoon Tea, Dessert
Cuisine British

Equipment

  • Grater or grating disk for a food processor
  • Lemon squeezer
  • Large bowl
  • Storage jars

Ingredients
  

  • 250 gr vegetable suet
  • 250 gr currants
  • 250 gr raisins
  • 50 gr mixed peel chopped
  • 250 gr apple grated use a cooking apple for preference
  • 250 gr sugar caster or granulated
  • 1 lemon, zest grated preferably untreated
  • 50 ml brandy
  • 5 gr nutmeg, mace and allspice total amount

Instructions
 

Prepare the fruit

  • Measure out and pick over all the dried fruit (except the peel) and remove any stalks. This is time consuming but worth it.
    Mixed fruit
  • Zest the lemons with a zesting tool. Squeeze the juice into a medium bowl
  • Place the dried fruit, peel, zest, suet and spice in a large bowl and mix to combine.
    Mincemeat ingredients
  • Peel, core and grate the apples. A food processor is ideal for this. Place the apples in the bowl with the lemon juice and mix well. This will stop the apples going brown too quickly.
    Taynton codlin apples
  • Add the apples to the fruit, suet and spice mixture and mix well. Add the brandy. Mix well and leave a few hours or overnight. Mix again, then put in jars.
    apples added to mincemeat
  • Leave for 2-3 weeks before using.
    Store the mincemeat in jars

Notes

This mincemeat stores really well in sealed jars. Leave for a few weeks before using to allow the flavours to mix together. 
If you use a gluten free flour, you may need to add some water so that the pastry forms a ball. 
Keyword Christmas, Mincemeat
Share this recipe!Mention @breadbakerdani or tag #breadbakerdani!

Mince Pie Pastry

Use your favourite shortcrust pastry for your mince pies. This is my favourite recipe, based on one by Ottolenghi. There is no water in the recipe, just egg. However, if you are using gluten free flour you might need to add a little water

Storing mincemeat

Pastry for Mince Pies

Danielle Ellis
This is a great all round pastry that I use for both sweet and savoury items. Always chill for 10 to 15 minutes before using so it is easy to roll out. There is no added water in this recipe
Prep Time 10 mins
Chilling 15 mins
Course Dessert, Main Course
Cuisine British

Equipment

  • Food processor (optional)
  • Rolling pin
  • Pastry Brush
  • Pastry cutters (you might like to add stars or snowflakes to the top of your pies)
  • Muffin tin or similar
  • Cake release spray (optional)

Ingredients
  

  • 160 gr plain flour
  • 90 gr butter
  • 1 egg medium
  • pinch salt

For brushing the pastry

    Instructions
     

    Food Mixer

    • Put the flour, butter and salt into the food processor bowl and process until the texture looks like breadcrumbs
    • Add the egg and mix until it forms a ball. Chill for 10 to 15 minutes before using.

    By Hand

    • Put the flour and salt into a bowl. Rub in the butter until the texture looks like breadcrumbs.
    • Add the egg and mix until there is no flour left and it forms a ball. Chill for 10 to 15 minutes before using.

    Making Mince Pies

    • Roll out the pastry thinly and cut an even number of tops and bottoms.
    • Grease the tin liberally with butter or cake release spray
    • Place the bottoms in the tin and fill with mincemeat
    • Top with the tops and brush with egg
      unbaked mince pies
    • Bake at 180°C for approximately 15 minutes or until golden.
    Keyword Enriched pastry, French pastry, Shortcrust pastry
    Share this recipe!Mention @breadbakerdani or tag #breadbakerdani!

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