Homemade Mince Pie Recipe by Fiona Burrell

ENTCS Mince Pies Landscape

 

 

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.

 

Mince Pies Portrait_small

 

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 flour
140g/5oz butter, cut into cubes
Pinch of salt
For the mincemeat:
1 apple
85g/3oz sultanas
85g/3oz raisins
45g/1½ oz currants
85g/3oz dried cranberries
45g/1½ oz flaked almonds
Grated zest of 1 lemon
Grated zest ½ orange
1 ½ tsp mixed spice
2 tbsp whisky or brandy
55g/2oz melted butter
1 ripe banana
To 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.
 
Share it...Share on FacebookTweet about this on TwitterPin on PinterestShare on StumbleUponShare on Google+Share on RedditShare on LinkedInDigg thisShare on TumblrPrint this pageEmail this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>