Deep Mince Pies

Prep Time: 0:15

Cook Time: 0:15

Makes: 12

Ingredients / Shopping List

Pastry:

250g Plain white flour

130g butter

Water

Filling:

100g currants

50g dried cranberries

Pinch ground cinnamon

1 lemon and juice

I jar mince meat

2 eating apples – Cox’s orange pippins or similar

20g sugar

Topping:

Icing sugar for serving

Prep to Cook: Deep bun tray, mixing bowls, knife, rolling pin, cutter, teaspoon, wooden spoon.

Prep: 1. Prep the filling:

Put the currants in a mixing bowl

Add the cranberries

Grate the apples – skin and all until only the core is left

Add grated lemon zest and squeeze the juice

Stir in pinch of cinnamon and the sugar

Mix well

2. Prep the pastry:

Use a food processor or rub in the butter to the flour

Add water – about 3 tablespoons to make the pastry dough

Roll out on a floured table top

Roll thinly and then cut circles with a cutter that is just larger than the bun tray hollows

3. Prep the pies:

Place the pastry in the hollows

Fill each pie with the fruit mixture

Cut more circles for tops – a little smaller than the base

Place the tops over the filling and press firmly round the edge

Snip a hole in the top of each pie to allow steam to escape

Bake for 17 minutes in a hot over 200ºC or Gas 6

Take out of the baking tray whilst hot and sift with icing sugar

Check it out!

Deep mince pies really are moist and bursting with fruit. I think they are 'Better than Bought!' Although they are traditionally seasonal they can be made all year round. They can be served as a pudding with custard or ice cream or for celebration try Baileys!

Recipe Science

Cooks Know How: These pies are a triumph. Make the filling in advance and store it in the fridge for about 1 week to 10 days. You will see how you are improving a bought mincemeat. You will notice that the food processor will speed up the making of of the pastry by rubbing in the fat to the flour. You can enjoy the rolling out and cutting the pastry pieces for the pies and putting the tops on. Shortcrust pastry becomes crisp in the oven as the flour starch browns and the butter is absorbed. The dried fruits swell and absorb the flavours of the spice and lemons zest.