Posh Mince Pie Recipe:
Love ’em or hate ’em they’re a Christmas staple and they aren’t going anywhere fast!
I admit, all my childhood, I DESPISED mince pies until I came across ones topped with brandy butter and a shortbread star at my local bakery, and I’ve been hooked ever since!
Since said bakery only exists in Yorkshire, I missed them greatly in London so set myself the task of recreating them (from scratch! No jars of mincemeat over here).
- 600g Dried Mixed Fruit
- 100g Dried Mixed Berries
- 200g Mixed Peel
- 1 Cooking Apple (peeled, cored and finely chopped)
- 125g Butter
- 50g Blanched Almonds
- 225g Light Brown Muscovado Sugar
- 1/2 tsp Ground Cinnamon
- 1 tsp Mixed Spice
- Rind and Juice of a Lemon
- 100ml Brandy
- 50ml Amaretto
- 375g Plain Flour
- 260g Butter
- 125g Caster Sugar
- 1 egg
- 150g Plain Flour
- 100g Butter
- 50g Caster Sugar
- 1/2 tsp Vanilla Extract
Brandy Butter frosting:
- 150g Butter
- 300g Icing Sugar
- 1 tsp Brandy
- 1 tsp Amaretto
You can easily find these ingredients on Amazon.com
METHOD TO MAKE POSH MINCE PIES:
- For the mincemeat, add all the ingredients to a large pan and simmer gently for around half an hour, occasionally stirring to coat all the fruit in the butter and sugar- then set aside and allow to cool before mixing in the Brandy and Amaretto and leave to soak while you prepare everything else!.
- For the shortbread, mix the butter and flour until it resembles crumbs (like the pastry!), then add the sugar and vanilla until it forms a dough (if it’s not combining, add a splash of water/milk) and then wrap in cling film and refrigerate for half an hour.
- For the pastry, mix the butter and flour until they resemble breadcrumbs, then add the sugar and egg and mix- finally, tip it out onto a floured surface and fold it together, then wrap it in cling film and chill.
- Preheat the oven to 180°C/160°C fan, and grease, line a baking tray and muffin tray, then set aside.
- After half an hour, remove the shortbread dough from the fridge and roll it out on a floured surface until it is around half a centimeter thick, then cut out as many small stars as possible and cook for 10 minutes, or until golden- then set aside.
- Remove the pastry from the oven and also roll it out onto a floured surface until it is also around half a centimeter thick- then cut out circles to fill the muffin tray, fill it with the mincemeat and cook for 15-20 minutes until golden (you will have to do this three or four times depending on how thick your pastry is/ how full your pies are).
- While your mince pies are cooling, add the butter for the brandy butter frosting to a bowl and whip with a hand mixer until fluffy, then add the icing sugar and continue to whisk. Once combined, add the brandy and amaretto (to taste, 1 tsp is a rough guide, but you can use more/less as you fancy!).
- Once your mince pies are cool (this is very important- I was too rushed to leave mine, so the frosting melted!), add a dollop of frosting to the top, then a shortbread star and finally sprinkle with icing sugar!.
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