THE Best Mince Pies!

The BEST Mince Pies!

Photography By Ctrlaltdelete Design Soltion (copyright 2016)

Hip-hip hooray its December 1st-Oh my how time flies, I can’t actually believe where 2016 has gone!? Apparently it’s snuck past us at amazing lightning speed! One minute we’re sunning ourselves in some exotic country (OR in my case, North Devon which was sadly a bit of a wash out), then we’re all wrapped up in what appears to be a mightily cold November; then dare I say it, Christmas (sorry) is practically knocking at our doors! Which is what brings me to share with you this next recipe, and a traditional one at that. Crisp, fruity, sweet & comforting, the delectable pastry treat that our beloved childhood hero was said to guzzle down at every house he graced with his cheery presence, yep you guessed it, MINCE PIES!!

Now, I’m not normally one to stick to traditional flavours, but I do feel that with a treat such as the humble Mince Pie, that it would be sacrilege not too! However, I may be using traditional flavours but when it comes down to that all important Pastry case, I like to use a slight alternative to a plain short-crust, for me it has to be a whole-meal and buckwheat pastry as the depth of flavour is just superb, and really compliments all those wonderful fruits and spices.

So, get your festive tunes on, your pinny at the ready and lets; Get baking!!

What Will I Need?

2 x Large Mixing bowl

1 x Rolling Pin

1 x 12 Multiple Pie Tray OR 2 x 6 Pie Tray

1 x Cooking Pan

Wooden Spoon

Measuring Spoons

1 Metal Teaspoon

Juicer (the glass kind unless you have one of those fancy electric ones)

Pastry Brush

Round Cookie Cutter

Star Cookie Cutter

2 tbsp. Non-Dairy Milk (I like to use Almond)

Medium Mixing Bowl

Small Metal Spoon

Ingredients

Makes 12 Pies

Whole-meal & Buckwheat Pastry (click here)

Good quality Vegetarian Sweet Mince OR make your own.

1 Very large Bramley apple roughly chopped

2 tbsp. Fresh Cold Water

1 x Cinnamon Stick

250g dried Cranberries

375g Sultanas

100g pitted dates (finely chopped)

100g Soft dark brown Sugar

Zest  & Juice 1 Large Orange

300g Vegetarian/Vegan friendly Shredded Suet

2 tsp Sweet Mixed Spice

¼ tsp.Nutmeg grated

Pinch Demerara Sugar

100ml Good quality Rum OR Brandy (optional).

Lemon & Vanilla Icing (optional)

4 tbsp golden OR regular egg & dairy-free Icing sugar

1 tsp. Fresh Lemon Juice

½ tsp. Vanilla extract (NOT Essence)

Method

Preheat you oven to 180 degrees C (160 degrees C fan assisted).

1. First make your Pastry using a large mixing bowl (click here to see recipe).
2. Whilst your pastry is happily chilling in the fridge, Bring the water to a boil in a medium cooking pan, then bring down to a simmer; add your cinnamon stick, cover and leave to cook for 5-8 minutes OR until the apple is cooked through but still holding it’s shape. Set aside and let cool.
3. Meanwhile, in another large mixing bowl, put the remainder of all your ingredients and mix well with a wooden spoon, then set aside for 1 hour until all the dried fruit has plumped up.
4. Finally, Scrape your apple mixture in (don’t forget to remove your Cinnamon Stick beforehand).

 Constructing Your Pies

1. Divide your pastry in half, then roll out the first half so it’s about 2mm in thickness; cut out as many discs as possible. Roll out any remaining pastry and cut more discs if you can.NOTE: The more you work your pastry, the more elastic it will become so you want to aim for minimum handling to keep a good crisp and crumbly texture.
2. Next, Place each pastry disk into each separate pie insert.
3. Take a generous teaspoon of the sweet mince mixture and place in each of the pastry cases.
   
   
   
   
   
4. Roll out your remaining pastry and cut the same amount of lids to cases using your star OR round cookie cutter.
5. Brush the edges of each filled pastry case with a little milk before placing the lid over the top.NOTE: Make sure the lid of your pies is the same circumference as the cases so they overlap, this will ensure your filling stays intact.
   
   
   
   
   
6. Brush over the pies with a little milk and sprinkle with a good pinch of Demerara sugar OR if you would prefer to make the lemon & vanilla drizzle; leave off the Demerara.

        

Chill in the fridge for 30 minutes, then let bake for 20 minutes OR until the pastry is beautifully golden and the filling is bubbling a little. Allow to cool for 10-15 minutes before attempting to remove from the tin; then place on a wire rack to cool completely.

     

    

To Make the Lemon & Vanilla Drizzle

1. In a medium size bowl, mix all the ingredients together with a wooden spoon;  you should have a consistency that is not too runny and will gradually drop off the spoon.
2. With a small metal spoon, simply drizzle the icing in a zigzag motion over the cold pies, then leave to one side for the drizzle to set (see video below)

Serve and enjoy!

Serving Suggestions

These delightful pastry treats are so versatile; they’re amazing served warm with lashings of almond/Soya Custard OR Cream (if with the Demerara sprinkle). For me though, they’re just perfect as they are with a cup of Earl Grey Tea sat in front of a log fire in my fluffy slippers and a good festive film…and I’m daydreaming!