Labels

Blogmas (Day 18) | Cherry Mince Pies


I almost felt obliged to write a mince pie recipe. This one is slightly different to the recipe I published a couple of years ago, which you can read here. That one included mincemeat that contained apples and satsumas with all spice mix, made up of cinnamon, ginger, nutmeg etc. So I thought I'd do another variation of the old classic that loads of people seem to love! You could even add some grated chocolate into the mix, it would go perfectly. I'd opt for dark chocolate, 70% cocoa minimum. Either way, have fun and let me know if you give these a try.

Prep Time: 45 mins
Cook Time: 15 mins
Serves: 14-16 (depending on pastry and cutters)

Ingredients

For the pastry...

*375g plain flour
*260g unsalted butter
*125g caster sugar
*1 large egg (plus 1 for glazing)
*Icing sugar (for dusting)

For the mince mixture...

*1 large jar of mincemeat (approx. 600g)
*1 tin of pitted cherries
*2 tbsp. cinnamon
*1 tbsp. ginger

Method

1) Put the butter and flour into a bowl and rub together with your hands until it resembles a crumbs.
2) Add the sugar and egg and mix until the mixture stiffens into a soft dough.
3) Tip the stiff mixture out onto a floured surface and fold until it forms into a creamy raw pastry. Be careful not to over mix or over fold it.
4) Roll the pastry into a ball and wrap it in fling film. Place in the fridge for 10 minutes.
5) Tip the mincemeat out into a large bowl and add the spices.
6) Open the tin of cherries and chop them into quarters, afterwards, throw them all into the mincemeat mix.
7) At this point, set the oven to 22C/200F/Gas Mark 7.
8) When the 10 minutes are up, take the pastry out of the fridge and roll to approx. 3mm thick.
9) Grab a round cutter, roughly 10cm and cut out 16 bases.
10) Push the bases into a cupcake or muffin tray.
11) Take a tablespoon and scoop some mincemeat out of the bowl and into the bases you've pressed.
12) Re roll what is left of your pastry and cut out 16 lids. You can choose any shape for this.
13) Lay the lids onto, pushing them down at the sides so the base and lid bind.
14) Glaze with beaten egg and sprinkle some caster sugar.
15) Place in oven for 15-20 mins or until golden brown.
16) Once they're done, leave to cool completely in the tray before removing them from the tray.
17) When out, sprinkle them with icing sugar and serve with brandy/Bailey's/double/clotted cream and mulled wine.

Can be eaten hot or cold, they're also suitable for freezing before cooking.

***

I hope you enjoyed this post, let me know if you gave it a go and what you thought. See you tomorrow with another post!

***

WHERE TO FIND ME

BLOGMAS SO FAR

COPYRIGHT INFORMATION

Labels:

Comments

Post a Comment