Mince pies may be the marmite of the Christmas treat table but for those of us that can’t be without them, chef Emma McGahern has a foolproof recipe.
Pastry:
- 340 g Plain flour
- 225 g Chilled unsalted butter
- 80 g Ground Almonds (replace with plain flour to make nut free)
- 100 g Caster Sugar
- 2 Egg Yolk
- If you have a food processor just chuck everything and give it a few pulses till it starts to look like breadcrumbs take it out and knead the dough briefly till it comes together
- If not then using your fingertips to rub the butter, flour and salt, then add in the remainder of your ingredients and knead the dough briefly till it all comes together
- Wrap the dough in cling film and chill in the fridge for at least 30 mins – can keep in the fridge for a week or freeze it. Defrost at room temperature overnight.
Filling:
- 100 g Dried fruit mix
- 50 g Nuts chopped – lightly toasted
- 200 g Brown Sugar
- 1 Apple Grated
- 25 g Melted Butter
- 3 tbsp Brandy
- 1 lemon zest
- 1 Orange Zest
- 1 tbsp lemon Juice
- 1 tsp Cinnamon
- 1 tsp Mixed spices
- Pinch of nutmeg
- 1 Egg – for brushing
- Finely chop your mixed fruit and nuts then add all your ingredient into a bowl and leave overnight
- Preheat oven to 200c
- Roll out your pastry to about 3 mm thick
- Using a cutter (or glass) cut out your bases and put them into a cupcake tin
- Scoop in your filling then brush the edge with some egg wash and put the lid on top
- Using the top of a knife prick a small hole in the top
- Bake for approximately 15-20 minutes till golden brown – leave cool before removing
