It’s not really Christmas without mince pies is it? Mince pies go waaaay back, but they weren’t what we think of them today. Minced pies. Minced. MINCED. Yep, they were literally full of meat! Pretty sure they don’t taste too good with a scoop of baileys ice cream, do you? Fast forward to the 21st century and mince pies are an absolute staple during the festive period. Enjoyed by young and old, they come in many varieties, shapes and flavours.
These mince pies are easy to make but with a extra special twist – all ingredients are easily accessible and you don’t need all different types of equipment to make the perfect pie… rustic is better? Don’t you agree?
So what do you need?
• 200g self raising flour
• 125g butter
• 50g caster sugar
• 1 small egg
• 1 jar / 400g mincemeat
• 1 orange, zested and flesh chopped
• 1 small apple, chopped
• 1/4 cup red wine
• 1/4 cup light brown sugar
• 1 tsp cinnamon
You can always make your own mincemeat – however I wanted to keep this as simple as possible for keen and avid bakers!
So, shall we get started?
Weight out the butter into a large mixing bowl. Make sure it’s nice and soft!
Add the sugar then “cream” together until they look like this….
Crack and beat the egg into the butter and sugar mix.
(Apologise about the hand, I’m in the midst of an eczema flare up!!)
Time to add the flour and beat well until the mix comes together to form a dough.
Wrap the dough in cling film and leave to chill for 30 minutes in the freezer.
Whilst the dough is chilling, now it’s time to prepare the filling!
Pop the jar of mincemeat into a saucepan and turn up the heat.
Get your orange and zest it baby! The finest grater size on your standard grater will do! Then chop up the flesh.
Pop both the zest and flesh of the orange into the pan.
Now time to chop the apple! I do it in little squares but leave the skin on for extra fibre (and tastiness).
Pop in the pan.
Now it’s time for the red wine! Pop this into your pan, stir well and then allow the mix to simmer by popping it on a low heat.
Mix in the sugar….
And then the cinnamon….
And leave to cook for about an hour or until the mix is thick and sticky.
Once the mincemeat filling is made and the dough is chilled, time to make the pies! I spray my tins with a little bit of Frylight…
….and then a small dusting of flour to ensure the pies don’t stick.
Roll out your dough to about 5mm (half a 1cm) thick on a floured surface (I put flour on my dough as well to stop the rolling pin sticking too).
Cut out 6 bases using a slightly bigger round cutter (or if you’re a poor student like me, a drinking glass) and a smaller one for the kids (for me, a champagne flute hahaha… don’t laugh, they worked perfectly!)
And pop in the tin (look at that butter marble!!! Extra rustic flaky goodness)
Add the filling into the cases (if you have filling left over, just pop it in a sealed jar for up to a week in the fridge!)
Seal the lids with a little bit of water around the rim.
Then piece the tips to let the air out so they don’t burst in the oven.
Then bake! 200c or gas mark 6 for around 15-20 minutes or until golden brown.
Then serve!! I love mine with baileys ice cream (honestly, it’s the best) or some nice fresh custard!
Enjoy and happy baking!