I’m not even going to try and insist on the importance of mince pies at christmas. These though are simply the best. Not only is the mincemeat sensationally light and full of flavour, but what really makes these is the method of rolling the puff pastry in icing.
This makes enough mincemeat for 24 pies, but the following recipe only makes 12. It can be kept for weeks in a sterilised jar in the fridge.
The method with the pastry is exceedingly simple, though sounds a little tricky. This instagram video makes is perfectly clear: http://instagram.com/p/gsbeAgJfSo/
For the Mincemeat
- 200g dried prunes, finely chopped
- 200g dried apricots, finely chopped
- 200g jumbo raisins
- 150g dried morello cherries
- 150g unrefined dark muscovado sugar
- 1/4tsp ground clove
- 1/4tsp ground nutmeg
- 1tsp ground ginger
- 1tsp ground cinnamon
- Zest and juice of 1 orange
- Zest of 1 lemon
- 6tbsp malt whisky
- 200g pecans, roughly chopped
- Pinch sea salt flakes
For the Pastry
- 500g all butter puff pastry
- 150g icing sugar
- 12 deep hole muffin tin
- Preheat the oven to 200C/180C fan/gas mark 6. To make the mincemeat place the prunes, apricots, raisins, cherries, sugar, spices, juice and zest into a saucepan and set over a high heat. Stirring constantly, warm the contents of the pan until the sugar dissolves and everything is fairly sticky - just a few minutes. Remove from the heat and allow to cool, then stir in the whisky, pecans and salt.
- Dust the countertop very liberally with icing sugar, then roll out the pastry - moving it frequently so it doesn’t stick - into a large square of pastry, about 3mm thick. Tightly roll the pastry up into a spiral, then cut this into 12. Dusting the counter again, take a piece of pastry and place it spiral-side-down onto the counter. Flatten it into a rough disk, then roll out until it is big enough to line one of the holes in the tin with a few millimetres poking out of the tin. Repeat with the remaining pastry portions.
- Fill the pastry cases with the mincemeat, leaving just a few millimetres at the top, then bake in the preheated oven for 12-15 minutes, or until the pastry is puffed up, beautifully bronzed and flaky.
- These should be removed from the tins immediately and set on a wire rack to cool before the sugar hardens and sticks them into the tin.