I never used to like mince pies. But this year I’ve warmed to them considerably, for whatever reason. The shop bought ones we had in work were suddenly moderately enjoyable. But then I came home and had some of my mum’s. And they’re AMAZING. I know Christmas day has been and gone, but I recently learned in a Christmas quiz that apparently you’re meant to eat one mince pie on each of the twelve days of Christmas for good luck. But feel free not to limit yourself to one a day. In fact if you make these, I challenge you to limit yourself to one a day. Oh, and the crowning glory of a good mince pie has to be brandy butter. So I’ve included my mum’s recipe for that as well. She is, after all, the Queen of Baking herself. (Step aside, Mary Berry).
The amounts here make a lot of pies (six dozen i.e. 60, to be precise) so you might want to halve the amount if you’re not confident you’ll get through them all. Although they do freeze really well, and make lovely presents. Am I overselling? Never.
For the pastry
1lb/450g plain flour
4oz/110g icing sugar
Grated zest and juice of one orange
For the mincemeat
1lb/450g cooking apples – peeled, cored and finely chopped
2 stewed apples*
8oz/225g shredded suet
12oz/350g soft dark brown sugar
Rind and juice of two oranges
Rind and juice of two lemons
4 tspn mixed spice
½ tsp cinnamon
½ tsp nutmeg
*I don’t know if this is a universally recognised ingredient, or a Daley family thing. It’s just cooking apples which have been cut into chunks and cooked on a low heat with a bit of sugar or syrup until they’re really mushy. You might need a tiny bit of water if they start to look like they’re drying out before they’ve reached a decent mush.
– The day before you want to bake your mince pies, you’ll need to make your mincemeat. I know this is a time-consuming process, but that’s a big part of its beauty.
– Mix all of the ingredients together in a large bowl until thoroughly combined.
– Cover with a cloth and leave for at least twelve hours, covered with a tea towel.
– If you intend to make all of the mincemeat into pies straight away, or within the next week, then it’ll keep fine in an airtight container in the fridge.
– If you want to store it for longer, then you’ll need to place it a baking dish loosely covered with foil, and warm it in a cool oven at 120c for about three hours. This slowly melts the suet and allows it to coat the rest of the ingredients, which prevents fermentation from taking place if too much juice seeps from the apples while you’re storing it.
-Then allow it to get cold and spoon into clean, dry jars. Cover with waxed discs and seal.
– On the day selected for mince pie making, preheat the oven to 180c.
– To make the pastry, rub the fat into the flour and icing sugar
– Add the grated rind and enough juice to make a pastry consistency
(If you’re a pastry newbie, then check out this tutorial from Delia Smith for a better guide.)
– Wrap in cling film, then rest in the fridge for at least half an hour
– Roll out the pastry (again, the tutorial from Delia above has a few tips)
– Now use a circular cutter to make the discs that’ll hold the mincemeat, and stars for the tops of the pies (or you could use another disc if you prefer, but I like the less- pastry approach since it’s lighter and more interesting to look at).
– Place the discs in the bottoms of the cupcake tray, and push down gently so that they mould to the ‘cup’ shape. You don’t need to grease the trays since there’s a lot of fat in the pastry that’ll stop the pies from sticking.
– Divide the mincemeat equally between the cups, then top each with a pastry star.
– Brush the top of each star with a little milk, then bake for 10- 12 minutes or until the pastry is golden brown.
To serve, whip up some brandy butter. It’s very easy- in fact, it’s barely a recipe.
You need to make some buttercream by creaming together butter/ margarine and icing sugar. I don’t use a recipe for this, I just tend to start with some butter, then gradually add icing sugar until it’s quite a stiff buttercream. Then I add brandy to taste. To quote my mum directly, there’s only enough brandy when it ‘catches at the back of your throat’. So er, that amount. Beat it all together until lovely and smooth, and dollop generously on top of whatever you feel like; it goes well with anything Christmassy- Christmas pudding and Christmas cake as well as mince pies.
And now you can officially scorn shop bought mince pies. And forever wear the smug smile of somebody who ‘handcrafts their own mince pies, actually.’*
*I don’t actually recommend saying this out loud. It would make you an unbearable Christmas guest…
In terms of credit, the pastry recipe came from a family friend who was an amazing cook- she recently passed away, so it’s nice to make these and think of her and how she used to care for people by cooking for them. The mincemeat recipe is the one my mum has used for over twenty years, which she cut out of a supermarket recipe magazine, and has since adapted a little.
All content is © Rebecca Daley and ohtogoawandering, 2014.