#CookWithLou: Mince Pies

#CookWithLou was born of the Covid-19 pandemic in the spring of 2020. Since then, we’ve had a great year of togetherness, fun, and cooking. #CookWithLou will be back in 2021 for more fun. In the meantime, as Christmas approaches, here’s my favourite mince pie recipe for you to try at home.

You can register for 2021 #CookWithLou events here.

Equipment You Will Need

• A muffin tray or bun tin to make the mince pies.
• A cutter to shape the pastry.
• A rolling pin to roll the pastry.
• A two litre bowl or tub of similar size for mixing the pastry.
• A butter knife.
• A dessert spoon

Mincemeat Recipe 

• 1 apple, grated 
• 25g mixed peel
• 100g sultanas
• 50g raisins
• 50g cranberries
• 25g butter or dairy-free alternative 
• 50g light muscovado sugar
• 1 tsp mixed spice
• 50ml sherry or brandy 

Method

1. Make the mincemeat by placing all the ingredients apart from the alcohol into a pan. 
2. Heat them gently melting the butter and bringing together all the flavours. 
3. Simmer for 10 minutes or until all the fruit is softened. Allow to cool then stir in the alcohol. Reserve until needed. 
4. If you want to store your mincemeat for more than a few days, place it into a sterilised jar, seal tightly, and store in a cool place. 

Sweet Pastry Recipe 

• 250g plain flour 
• 85g icing sugar
• 125g butter or dairy-free alternative
• 1 egg (optional – can be omitted if you want to make egg-free pastry)
• 50g almonds or other nuts for topping (optional)

Method

1. Pre-heat the oven to 180C, 350F, gas mark 4.
2. Sift the flour and the sugar into a mixing bowl. Cut the butter into cubes and rub in gently with your fingers until the mixture resembles breadcrumbs. Stir in the egg and a little cold water (if needed) and bring together to form a dough. Wrap in cling film and chill for 30 minutes. 
3. Roll the pastry out, using a cutter, line the muffin tray with the pastry bases, then place ¾ fill with mincemeat in, then top with the almonds
4. Bake in the oven for 12-14 minutes or until the pastry is golden and cooked through. Leave in the tin for a few minutes before turning out. Cool on a wire rack. 

For a gluten free pastry use 250g plain gluten free flour and 1tsp Xanthan Gum to replace the standard flour. The rest of the recipe remains the same.

Thanks to James Kennedy of James Kennedy Photography for the images.