Christmas Food Styling Christmas Mince Pies

Minced Pies

125g Raisins

180g Currents

Zest of 1 Lemon

150g Shredded Suet

125g Dark Brown Sugar

40g chopped Mixed Peel

½ grated Nutmeg

½ Bramley Apple, grated

50ml Brandy

Soak Raisins, Lemon Zest and Brandy in a bowel for 2 hours. Add the rest of the ingredients, stir well and place into an airtight container. Store for 2 weeks for the flavour to develop.

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Pastry

250g Plain Flour or Doves Gluten Free Flour

Pinch of Salt

110g cold Butter

3tbsp cold Water

 

Method

In a food processor place the flour, salt and butter until it forms a crumb-like mixture. Add the water slowly and mix together until the pastry binds together and forms a dough. Wrap in clingfilm and place into the fridge until ready to use.

Roll out the readymade pastry ½cm thick and lightly dust with flour. Using a pastry cutter, cut out circles and push into a greased baking tray. Fill each cup of pastry with some of the minced meat, making sure they're not too full so they don't leak. Cut out more circles to fit the top of the pies, create a small hole in the centre to let out any steam. Brush over some egg wash and bake at 200ºc for 15-20 minutes until golden brown. Leave to cool before removing from the tin. 

Mulled Wine

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