Christmas is about spending time with family and friends, along with eating great food! My Nana was an amazing baker, and her Christmas mince pies are the best! I have been given the go ahead to share her recipe, so please enjoy!!
Mince Filling
- 1 cup currants
- 1 cup sultanas
- 1 cup raisins
- ¾ cup brown sugar
- ½ cup lemon juice + rind
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp ground ginger
- 1 Tbsp brandy
- 1½ Tbsp cornflour
Instructions
- Simmer all ingredients in a pot, except cornflour and brandy.
- Thicken with cornflour mixed with some lemon juice.
- Add brandy once thickened and stir.
- Leave to cool and can be refrigerated until needed.
Short Pastry
- 4 oz butter (110g)
- 4 oz sugar (110g)
- 1 egg
- 9 oz flour (250g), sifted
- 1 tsp baking powder, sifted
- Pinch of salt
Note: Double pastry recipe needed for one batch of mince.
Instructions
- Cream butter and sugar, then add egg and mix until combined.
- Add flour and baking powder. Mix in.
- Roll into a ball, cover in glad wrap and put in fridge to firm up for 30 minutes.
- Use round cookie cutters to fit a small muffin tin tray. Lightly grease the muffin tin.
- Take a 3rd of the pastry (at a time) and roll it out on a lightly floured surface. Use the cookie cutter to make circles and push gently into the muffin tins. Cut smaller circles for the lids
- Place a small amount of Christmas mince into each pastry case and then put a lid on each one. Don’t over fill them with the mince. Make a small cut in the mince pie lid.
- Bake at 180°C for 15 minutes, until slightly brown
- Remove from tray after a few minutes and cool on a rack.
- Once cooled completely, dust with icing sugar to serve or can be frozen (without icing sugar).
Left over ingredients can be kept in fridge or frozen.
