MINCE PIES WITH HOMEMADE CHRISTMAS MINCE

Christmas mince
450g apples cored and chopped up small
350 g raisins
225 g sultanas
225 g currants
350 g soft dark brown sugar
grated zest and juice of 2 oranges
grated zest and juice of 2 lemons
50 g whole almonds chopped
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy

Combine all the ingredients in a large mixing bowl and mix well together. This makes 2.75 kg of mincemeat. Store the mincemeat in jars and use as you need.

You just mix them and put them in an airtight bottle and store it. The longer you store it, the more the brandy soaks in. It keeps for a year also

Mince pies

Pastry:
500ml flour
180ml marge (175g)
35ml castor sugar
1 egg yolk
25-30ml cold water

Sift flour and rub in marge
Mix in the castor sugar
Stir in the egg yolk and enough cold water to make a s
oft dough
Roll out thinly and place in the bottom of a muffin pan. Also cut a lid (do this by using 2 different sizes of cookie cutters)
Fill with 1 tsp fruit mince and place the lids on top
Bake for 10 mins at 220C until golden
Sprinkle with castor sugar

Tip: try and keep the pastry as cold as possible – it makes it easier to roll
The pastry can also be made in a food processor

photo: Adele Berndt