Ingredients for mince :
175g Currants
175g Raisins
175g Sultanas
175g Dried Cranberries
100g Mixed Peel
1 Small Apple, peeled and cored and chopped
125g Butter , cut into cubes
50g Whole blanched almonds , roughly chopped
225g Light Muscovado Sugar
1/2 tsp Cinnamon
1 tsp Mixed Spice
1 Lemon, rind and juice
200ml Brandy or Rum or Sherry
Ingredients for Pastry :
(yields 12 mince pies)
175g Plain Flour ( not self raising)
75g Butter , cold and cubed
25g Icing Sugar
1 Large Orange , Zest only
1 Large Egg , beaten ( around 50g)
Method for Mince :
Measure all Ingredients, except the alcohol, into a large pan .
Heat gently, allowing the butter to melt, then simmer very gently stirring occasionally for about 10 min.
Allow mixture to cool completely then stir in the alcohol.
Spoon the mince into sterilized Jam Jars, seal tightly , Label and store in a cool place
Make sure to sterilize the Jars to avoid mince to mold.
You can prepare the mince up to six months ahead and store in a cool place
Method for Pastry :
Preheat oven to 200 F / 180 C /Gas Mark 6 and prepare baking pan with a baking sheet
Pulse flour and butter in a stand mixer using a paddle attachment or rub the flour and butter together in a large bowl using your fingertips, until mixture resembles breadcrumbs.
Stir in the icing sugar and orange zest. then stir in the beaten egg and mix until all ingredients just come together as a dough.
Wrap the dough in a cling film and chill in fridge for 10-15min, or until firm.
When Pastry has rested , unwrap and place on lightly dusted surface with icing sugar . Roll Pastry to a thickness of 1-2mm.
Stamp 12 rounds from the pastry using a round cookie cutter. Use the left over pastry to make pastry stars .
Line each whole of a muffin tin with one of the pastry rounds, divide mince mixture equally among the pastry cases, top each tart with the star shaped pastry.
Bake for 12-15min or until golden brown and crisp.
Dust with Icing sugar and serve warm !
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