Festive Mince Pies
Christmas just wouldn’t be Christmas without mince pies. I’ll show you how to make your own mincemeat filling, but if you prefer you can always use a jar of ready-made mincemeat.
4 people
150 minutes
60 minutes
Ingredients
- 175 g Currants
- 5 tbsp Irish Whiskey
- 110 g Mixed Peel
- 300 g Raisins
- 200 g Shredded Suet
- 175 g Sultanas
- 250 g SuperValu Brown Sugar
- 2 large SuperValu Cooking Apple grated
- 1 - SuperValu Lemon zest and juice
- 1 - SuperValu Orange zest and juice
Additional Requirements
-
1
-
Fresh Egg
lightly beaten, to glaze
Sweet Pastry
-
110
g
Caster Sugar
-
1
-
Fresh Egg
-
300
g
Plain Flour
-
150
g
SuperValu Butter
Method
Sweet Pastry
- Cream butter and sugar until light and fluffy. Add in the egg and flour and bring the mixture together.
- Wrap in cling film and allow to rest.
Mincemeat
- Place mincemeat ingredients into a large mixing bowl and mix well. Cover with a dry cloth and leave overnight to let flavours mature.
- The next day preheat the oven to 120°C/240°F/Gas mark ½
- Place the fruit mixture into a deep baking tray and cover tightly with tinfoil and place in the oven. Cook in the oven for approximately 2 hours, stirring occasionally until all of the suet has dissolved. Transfer to sterile jars and use as required.
To make your Mince Pies
- Preheat the oven to180°C/350°F/Gas Mark 4.
- Grease and line a 12-cup bun tray. On a lightly floured work surface, roll out pastry into a large piece. Using a round biscuit cutter cut 12 pastry discs and use these to line the bun tray.
- Using a star-shaped biscuit cutter cut out 12 pastry stars for the top of the pies.
- ¾ fill pastry-lined tins with mincemeat and place pastry star on top. Brush lightly with a beaten egg and bake in the oven for 20-25 minutes or until golden brown. Serve immediately.
