Mince Pies.

November 24th, 2011

These traditional minces pies are a must have on any christmas table.

Makes 24.

Method.

To make the mince roughly chop the raisins, sultanas and cherries. Grate the apple. Combine all the ingredients together in a bowl. The mixture needs to sit for at least 2 days in the fridge before it can be used. To keep it for a few months put the mixture in a sterile jar and pour a little extra brandy on top.

To make the pastry put the flour and icing sugar in a food processor. Pulse for a few seconds until they are combined. Add the margarine (make sure it is nice and cold when it goes in). Pulse the food processor until you have the consistency of fine bread crumbs.

Unless the mixture is starting to come together into a dough you will need to add some cold water. Start with a teaspoon and then pulse for 10 seconds. If the dough isn’t coming together, add another teaspoon of water and pulse again. Repeat until the mixture balls up into a dough.

Wrap the dough in plastic and place in the freezer for 15 minutes.

Heat the oven to 180C / 360F.

Take the dough from the freezer and cut it in half. Roll it out and cut out 24 discs and place in the bases of your pies. Spoon the mixture into each pie tin and then brush the edges with a little non dairy milk.

Roll out the other half of the dough and cut another 24 discs for the tops. Press the tops on and brush with a little non dairy milk.

Bake in the oven for 30 minutes until lightly brown. Cool for 20 minutes and the serve.