Christmas isn’t Christmas without mince pies and Make It Shabby is delighted to share with you this mince pie recipe by the former principal of Prue Leith’s School of Food and Wine in London, Fiona Burrell. Fiona then decided to set up on her own and is now the principal of Edinburgh New Town Cookery School which won Cookery School of the Year at this year’s Food Awards Scotland.
Homemade mincemeat is absolutely delicious and this version is very quick and simple to make. The mincemeat and pastry recipe can also be used to make a large tart, which works very well as a Christmas dessert served with ginger ice cream or brandy flavoured crème anglaise.
Ingredients:For the pastry:225g/8oz plain flour140g/5oz butter, cut into cubesPinch of saltFor the mincemeat:1 apple85g/3oz sultanas85g/3oz raisins45g/1½ oz currants85g/3oz dried cranberries45g/1½ oz flaked almondsGrated zest of 1 lemonGrated zest ½ orange1 ½ tsp mixed spice2 tbsp whisky or brandy55g/2oz melted butter1 ripe bananaTo serve:Icing sugar
Method:Make the pastry by sifting the flour into a large bowl. Add the butter and salt and rub in until it resembles coarse breadcrumbs.Add approximately 5 tablespoons of ice cold water. Bring together to a ball of dough adding a little more water if necessary. Flatten into a circle and wrap in cling film. Chill for 15-20 minutes.Wash and grate the apple, including the skin. Put into a bowl and add the sultanas, raisins, cranberries, almonds, lemon zest, orange zest, mixed spice, whisky and melted butter.Mash the banana and add to the mincemeat.Roll out two thirds of the pastry and cut into medium sized circles using a pastry cutter. Line a 12 hole patty tin with the pastry.Place a spoonful of mincemeat into each pastry case. Roll out the rest of the pastry and cut into stars. Top each open pie with a star lid.Chill in the refrigerator for 10 minutes.Preheat the oven to 190˚C/Fan oven 170˚C/gas mark 5.Bake in the centre of the preheated oven for 15-20. Cool slightly and remove carefully from the tin. Dust with icing sugar just before serving.