From Peyton & Byrne

Ingredients

Mincemeat:

225g Bramley apples, cored and chopped small
110g shredded suet
175g raisins
110g sultanas
110g currents
110g mixed candied peel, chopped finely
175g dark brown sugar
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
25g blanched almonds, chopped
2 tsp ground mixed spice
1tsp cinnamon
Pinch grated nutmeg
3 tbsp brandy

Pies:

* 450g (350ml jar) Mincemeat – see previous recipe

For the shortcrust pastry:

220g plain flour
pinch of salt
100g unsalted butter, cut into rough 1cm cubes
3 tbsp cold water

For the glaze:

milk for brushing the tops
icing sugar for dusting

Method

Mincemeat:

1. In a bowl large enough to hold all the ingredients, mix everything together and stir well. Cover and set aside overnight

2. The next day sterilise your jars by washing them in warm soapy water, rinsing thoroughly and placing them upside down in a medium oven (180°C / gas 4) for 5 minutes

3. Pour the mincemeat mixture into a large pan and gently heat, stirring, until the fat has melted and the mincemeat is heated through

4. Pack the hot mincemeat into the sterilised, warm jars and seal tightly. Mincemeat tastes best if it is left for a week or so after it is made to allow the flavours to really mingle. It will keep for up to a year in a cook dark place

Pies:

1. To make the pastry in a food processor, sift the flour and salt into the processor and add the butter. Mix gently until the mixture resembles coarse sand. Sprinkle the water over the mixture and whiz until the mixture forms a cohesive ball of dough. To make by hand, sift the flour and salt into a bowl and add the pieces of cold buter and work them into the flour with the back of a fork until the mixture resembles coarse sand. Sprinkle the water and use your fingertips to bring the dough together in a ball

2. Wrap the dough in cling film and allow to rest in the fridge for at least 30 minutes before using.

3. Pre-heat the oven to 200°C / gas 6. Grease your patty tins

4. Roll out the pastry dough and cut ou t18 circles measuring 6cm across and 18 circles measuring 8cm across

5. Press the larger circles into the base of the patty cases and fill with the mincemeat, taking care not to overfill the cases so that the mincemeat doesn’t leak out

6. Dampen the edges of the pies and place the smaller circles on top. Pinch the pie edges together to seal

7. Brush the tops with milk and bake for 25-30 minutes or until golden brown

8. Remove from the oven and leave to cool in the tin before dusting with icing sugar. The pies will keep for about 10 days in an airtight tin

Decadent Christmas desserts