Recipe for the filling adapted from Joy of baking and for the pastry from Preppy kitchen
Ingredients
For the mince pie filling - (To make about 20 pies)
Butter - 25 gm
Apple juice - 1/2 cup
1 apple - cored and grated
Mixed dry fruits (sultanas, raisins, currants) - 3/4 cup
Dried cranberries - 1/4 cup
Dates - 1/4 cup
Cherries - 1/4 cup
Candied citrus peels - 1/4 cup
Orange zest - 1/2 tsp
Orange juice from half of an orange
Dark brown sugar - 70 gm
Rum - 50 ml
Brandy - 50 ml
Ground cinnamon - 1 /2 tsp
Ground nutmeg - 1/2 tsp
Ground ginger - 1/2 tsp
Ground cloves - 1/4 tsp
Salt - a pinch
Egg white - For brushing
For the short crust pastry (to make 8 pies)
Plain flour - 150 gm
Softened unsalted butter - 115 gm
Sugar - 40 gm
Egg yolk - 1
Milk - 2 tablespoon
salt - a pinch
Method
Minced pie filling
To make the mince pie filling place all the ingredients in a thick bottomed pan and heat on a medium flame until it boils.
Reduce it to simmer and cook for further 30 minutes until it thickens. Add more rum/brandy if required.
Let the mix cool completely and then transfer it into a glass jar and keep it refrigerated at least a day before making the pie. It can stay in the fridge for about one month.
You might be about to make about 20 minced pies with this mix.
Make pastry dough
Take flour, salt in a bowl.
Add butter and rub it with your finger until it resembles bread crumbs.
Add egg yolks, milk and bring everything together until it becomes a dough. Do not overwork the dough.
Chill the dough for about 30 minutes.
Make the pie
Roll the dough with a rolling pin on a floured surface and using a 10 cm circle cutter cut about 8 circles. Save the remaining dough and keep it aside for the lids.
Line a cupcake tin with the circles.
Scoop a tablespoon of the mincemeat filling into the pie cups and spread it evenly.
Reroll the remaining dough and cut out stars to make the top of the mince pie.
Bake the mince pie in a preheated oven at 175 degree C for about 17-20 minutes until golden brown.
