By general request (except Rider who almost got sick!): the MincePie recipe!

 

1) To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in100g golden caster sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

2) Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.

3) Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

4) Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Ok, I know what you're going to say: what's this Mincemeat involved in the recipe?????


Instant Mincemeat

One cup (250 g)

2/3 cup (90g) coarsely chopped raisins, dark or golden
1/2 cup (60g) chopped candied orange peel
1/4 cup (60ml) brandy, plus more, if necessary
grated zest of one orange (preferably unsprayed)
1 teaspoon freshly squeezed lemon juice
2 tablespoons light or dark brown sugar
1/2 teaspoon (each) ground cinnamon and nutmeg
1/4 teaspoon ground cloves
1. Mix everything together and pack in a jar.
2. Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.
3. Add to apple or pear-based fruit fillings prior to baking.

Note: For those avoiding alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, this mixture should be refrigerated and used within three or four days. Otherwise it will keep for at least two months.

And why, oh why is it called MinceMeat, if there's no meat in it?


Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.
 Originally, mincemeat always contained meat.
 
English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead.
The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes.
The increase of sweetness from added sugars, and those produced from fermentation, made mincemeat less a savoury dinner course and helped to direct its use toward desserts
By the mid-twentieth century the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian.
Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel. Zante currants, candied fruits, citron, and brandy, rum, or other liquor.
Mincemeat is aged to deepen flavours, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins.
Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry.
Commercial preparations, primarily without meat, packaged in jars, foil lined boxes, or tins are commonly available.

Mincemeat is frequently consumed during the Christmas holiday season when mince pies or mincemeat tarts are served.
In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday, sometimes served with a piece of Cheddar cheese.

Source: Wikipedia, the free encyclopedia.

 

Of course, the ones I baked for you were alcohol-free and with no animal fat.  Mrs P.