For the fruit mince, process dried fruit and nuts
leave pasrty for 20 minutes to stop from splitting when using.
cut with a round cookie cutter the base for your mince pies.
places in muffin tins and fit to tins.
dollop mincemeat into bases.
cut shapes with another cookie cutter to place on top.
crimp together.
sprinkle with a litle sugar.
re-roll the pastry to keep getting more mince pies.
cook about 25-30 minutes until just starting to brown.
s golden.
Leave the pies to cool in the tin
Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
n both sides of split English muffin halves.
Top each
For the fruit mince, combine all ingredients in a
s achieved.
Add the English mustard and mix well.
8 circles if making traditional pies, or 24 if making uncovered
Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
Tip in the sugar and rum and mix everything together.
Grate in nutmeg to taste, (or mixed spice) and mix again.
Place in a bowl, an earthenware bowl is traditional, then chill until required.
Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.
Make mincemeat 3 days ahead. Combine all ingredients in a bowl and mix well. Transfer mixture to sterilized jar. Store in refrigerator for at least 3 days before using.
Sift flour into a large bowl and stir in almonds; rub in butter. Stir in lemon peel and sifted powdered sugar. Stir in egg yolk and enough milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Grease two 12-cup muffin pans. Roll pastry to 1/8-inch thick. Using 3- ...
dges together to seal. Brush pies with remaining egg and sprinkle
Cook mince in large frypan with oil.
ooked, set aside.
Add mince to pan and cook until
rying pan brown the beef mince. Once browned add the onion
he puff pastry; top the pies with the puff pastry lids
aking you can mark the pies with letter H using a
minutes.
Add the mince, turning the heat up and
fork, if desired. Place pies on prepared baking sheet.
without overstuffing.
Shape the pies, sealing the edges and crimpling
f each of the six pies.
Bake @ 350 for 1