In our fifth and final day of A Homemade English Christmas, I bake mince pies for Santa Claus (and inevitably any member of my family who happens to walk past them in the 17th Century Hall at Mapperton).
Here's the recipe for the pastry:
- 125g cold butter, cubed
- 50g icing sugar (plus a bit for dusting)
- orange zest
- 1/2 teaspoon vanilla extract
- one egg
- 250g plain flour
And for those who are curious, a pound coin is 0.28cm thick!
And here is the recipe for the vegetarian mincemeat:
I found using this recipe online [ Ссылка ]
Ingredients
175 g currants
175 g raisins
175 g sultanas
175 g dried cranberries
100 g mixed peel
120 g butter cubed
220 g light brown soft sugar
50 g almonds chopped
1 large bramley apple peeled, cored and grated
1 ½ tsp mixed spice
½ tsp cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
1 orange finely grated zest and juice
200 ml ruby port
Instructions
Sterilise 4 370g jars and lids (or 5 slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.
Place all of the ingredients apart from the port into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.
Remove from the heat and leave to cool until just warm then stir in the port. Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months.
Notes
Adapted from a recipe by Mary Berry.
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The mince pies should be bakes for 10 minutes at 180C / 350F
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