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Mince Pies


Since I was in London at Harrod´s I am craving mince pies. They looked so good in there, but in Austria they aren´t really common and you can´t get the mincemeat anywhere, so I had to make  my own mince pies. And they tasted really really nice, so I had to share them with you!

Serves 24

For the mincemeat:img_8823

  • 250g raisin
  • 375g currant
  • 100ml brandy
  • zest of 1 Lemon, juice of ½
  • 300g shredded suet
  • 250g dark Brown sugar
  • 85g chopped mixed peel
  • ½ small nutmeg, grated
  • 1 large bramley apple, fine chopped

For the pastry:img_8820

  • 600g flour
  • 200g sugar
  • 2 eggs
  • 400g butter
  • zest of a lemon
  1. Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Leave the mixture in a cool place for 12 hours or at least 6 hours. Put the mixture in the oven for 3 hours at 120C°. Spoon and press into sterilised jars, to exclude any air . Will keep in the fridge for up to 6 months.
  2. For the pastry mix all the ingredients together until it forms a dough.Grease 24 Muffin tins with butter, then put in the dough and make Little “cases”. Spoon in some mincemeat mixture. Roll out the left dough and cut out 24 stars. Lay them on the mixture and bake for 20 minutes at 180C°.
  3. Sprinkle with some icing sugar and serve with a good cup of tea,

I hope you enjoyed them as much as I did!img_8822

Love, Sophie

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