Christmas Mince Pies, or 'Post Christmas Snacks'Friday, December 30, 2011
So, Christmas came and went and we had a fabulous time in Ye Olde Faringdon. There was turkey and roast potatoes and vegetables, trifle and Yule Log and Christmas treats aplenty. But, like most people, it seems, I had a severe case of Christmas Treat Withdrawal when we got back home.
So I made these: Christmas Mince Pies.
We made mince pie filling up in Faringdon, so I came home with a jar of ready-made mince pie deliciousness all ready to bake into pies. I used ready-made shortcrust pastry (oh the horrors, I know!) and figured I was half-way there with the home-madeness and nobody would notice because of the sheer delectable tastiness of the filling.
The pies turned out rather well, I cut out scalloped circles that were larger than the shallow muffin tin, and filled each one with mince pie filling. I topped it with a sugared pastry cut-out (those are snowflakes, don't you know) and baked for 15 minutes until lightly golden.
I used my newly-acquired snowflake cutter set which I got in the Lakeland sale, aren't they pretty? The biggest cutter is about 20cm wide - who has cookies that big? I think they'd be rather nice with a cut-out middle, but all the pointy bits could come off so you'd have to be extra careful. I'm sure I'll find a use for it... even if I have to make enormous shortbread snowflakes, or chocolate-dipped wintery cookies.
Here's Granny's Mince Pie Filling Recipe:
4oz suet (beef, or vegetarian)
8 oz raisins
8 oz currants
6 oz sultanas
6 oz apple, peeled and cored
4oz mixed peel
8 oz soft brown sugar
2 oz almonds, blanched
Juice and grated rind of 1 lemon
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
4oz brandy or rum
Using coarse screen on your mincer, mice suet, raisins, currants, sultanas, apple, peel, nuts into bowl. Add other ingredients and mix well on a low speed. Once mixed, pot or use as required.