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.

FOTO – Adele Berndt

PORK FILLING FOR PIES
545  g ground pork
5 g fennel seed, or to taste
7 g crushed red pepper flakes, or to taste
(optional)
5 g salt
4 eggs
130 g grated cheese
45 g bread crumbs
pastry for a 9-inch double crust pie (i.e with a base and top) (see the hot water pastry recipe  http://www.foodloversrecipes.com/2015/02/hot-water-pastry/

Preheat an oven to 400 degrees F (200 degrees C).
Place a skillet over medium heat; cook the ground pork in the skillet with the fennel seed, red pepper flakes, and salt until completely browned, breaking the pork into small pieces as it cooks. Remove from heat and allow to cool completely.
Combine the ground pork, eggs, cheese, and bread crumbs in a large bowl; use your hands to mix thoroughly.
Line a 9-inch pie plate (springform) with 2/3 of the prepared pastry. Fill the pie with the pork mixture. Place the remaining pastry over the pie and press the edges together to seal. Be sure to cut steam vents into the top pastry.
The pie is better the next day and is served cold.

Pictures:  Adele Berndt‎

INGREDIENTS:
155 g shortening
3 ml distilled white vinegar
15 ml milk
60 ml hot water
250 g all-purpose flour
6 g salt
4 g cornstarch

DIRECTIONS:
In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth.
In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.
Use 2 thirds for the base and the remaining 1/3 for the topping. Enough for 1 9 inch pie (springform pan works the best).
Source: Allrecipes.com
Pictures: Adele Berndt‎

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.

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