If you’ve been playing along on Instagram you’ll know that I have been obsessed with mince pies this Christmas. I’ve been eating my way through Melbourne’s best mince pies and all that sampling got me thinking about what would constitute my ultimate mince pie.
Lots of fruit for the mince mixture plumped up with a splash of booze. This works best if you can steep the fruit for a few weeks but even if you just go for overnight or a few hours it will help. I also like to add a bit of texture in my mince pies through the addition of some slivered almonds for crunch.
Buttery, slightly crumbly pastry is best but easier said than done. My pastry erred a little on the thick side so next time I make them I’ll try to roll it out a bit more thinly. Then a festive dusting of icing sugar adds just the right amount of sweetness.
- 1 apple, peeled, cored and grated
- 1/3 cup sultanas
- 1/3 cup currants
- 1/3 cup slivered almonds
- 1/2 cup brown sugar
- 1 tbsp orange juice
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp ground ginger
- pinch freshly grated nutmeg
- 2 tbs brandy
- 2 cups plain flour
- 3 tbs caster sugar
- 150g cold butter
- 2-3 tbs iced water
- 1 egg, lightly beaten
- 1 tb caster sugar to sprinkle
- 1 tb icing sugar to sprinkle
- 1. Mix mince ingredients together, cover and refrigerate overnight or for as long as possible. I left mine for two weeks.
- 2. Mix the flour, sugar and butter using a food processor until the mixture looks like flaky and crumbly. While the motor is running add enough iced water to form smooth dough and mix until just combined in a ball around the blade. Knead the dough lightly, wrap in cling film and refrigerate for 30 mins.
- 3. Preheat oven to 180c.
- 4. Roll out the pastry on a lightly floured surface as thin as you can make it while still holding together.
- 5. Cut out the pastry using a round cookie cutter and place gently in mini cup cake tins.
- 6. Place a few teaspoons of mince in each pie base.
- 7. Cut stars from the remaining pastry (you may need to reroll it) and place on top of the mince mixture as lids. Brush with egg, sprinkle with sugar and bake for 12-15 mins or until the pastry is golden.
- 8. Remove from the tins and cool on a cake tray. Sprinkle with icing sugar to serve. You can eat them straight away slightly warm or keep them for a week in an air tight container.