Brandy Soaked Christmas Mince Pies
Brandy Soaked Christmas Mince Pies are a perfect accompaniment to my Christmas Day and parties too. This recipe has come about through years of trial and error to reach a stage where I can finally say hand on heart – I love this pie and I can share this recipe. I think this is a testimony to life – we try and we don’t quite hit the mark, something doesn’t feel right. Keep persevering, I say. For a richer more full-bodied mince pie – I soak the mincemeat in brandy for about a year – until the next Christmas. Pack in jars that have been sterilised (see below) and then seal for best results. I will get to write my own mincemeat recipe - I have a full life and I will come to that all in good time. For this recipe I am not prescriptive about the mixed fruit.
Author: Edward Daniel
Recipe type: Dessert, Snacks, Party Pieces
- For mincemeat
- 1kg mixed fruit (mixture of dried raisins, sultanas, currents, cranberries and orange and lemon peel – use what you have here)
- 1 bottle of good brandy
- 1tsp mixed spice
- For the pastry
- 600g flour
- 280ml water
- 150g coconut oil, firm
- 150g olive oil
- pinch of salt
- flour for rolling
- Placed the mixed fruit in a large using a large sterlised jar. Drizzle in mixed spice Pour the brandy over and ensure that the fruit is covered in the alcohol. Give the jar a stir with a sterilised spoon. Seal and leave in a dark space for at least a week or when required.
- Place both oils in a mixer with the flour and salt. Combine and add the water. Once a dough has formed, remove and place in the fridge for a couple of hours.
- When ready to make the mince pies, preheat the oven to gas mark 180g Celsius. Line a tart tray with olive oil using a pastry brush.
- Take a chunk of the dough and pat into a ball. Roll the dough until thin. Use a 3-inch pastry cutter to shape circles.
- Place the cut pastry into the tart trays. Add a tablespoon full of the mincemeat on the base. Repeat.
- With the excess pastry shape into whatever shapes desired – I have a heart shaped pastry cutter that does me well. Place such shapes onto the meatmeat.
- Over the trays with aluminium foil and place in the oven for 10 minutes. Remove and leave to dry.
- Serve warm or cold.