Traditional Mince Pies
Traditional Mince Pies is a recipe that harps back to a bygone era. It has all the typical trimmings, including the mixed fruit and spices and a little bit of brandy. I love this dish because it is so rich with colour and texture. The crust is not traditional, I like to add oats to add a little texture to my pastry. I had to hold off from eating these pies as I was doing the photography. It is lush with some simple vanilla ice cream. This recipe will make about four medium flute tarts so you may or may not wish to double the recipe quantities if catering for more.
Author: Edward Daniel
Recipe type: Dessert, Tarts
- For mincemeat
- 150g eating apples
- 100ml brandy
- 100g raisins
- 60g sultanas
- 60g currents
- 80g unrefined sugar
- ½ tsp cinnamon, ground
- ½ tsp mixed spice, ground
- ½ tsp mace, ground
- ½ tsp nutmeg, ground
- 25g almonds, blanched and halved
- For the crust
- 200g “00” doppio flour
- 90ml filtered water
- 20ml olive oil
- 35g oats
- In a large ceramic or wooden bowl place all the mince pie ingredients together – save for the almonds. Combine well and cover with a cloth. Leave overnight or a couple of days. Typically, you would place in sterilised jars with the cap on top to let the fruit ferment for about a month but if you are short on time I normally leave the mincemeat for a few days to the elements covered.
- When ready, make the crust by adding water and oil to the flour. Knead into a dough. Then add the oats and continue kneading. Place the dough covered and leave in the fridge for about 30 minutes.
- Pre-heat the oven to gas mark 180 degrees Celsius.
- Flour your surface before rolling the dough and shaping it for your tart tins. Fold the dough into the space.
- Mix the almonds into the mince pie mixture.
- Spoon the mince pie mixture into the tins.
- Bake in the oven for about 10 to 15 minutes until the crust turns into a light golden colour.
- Remove from heat and set to one side.
- Serve warm with some ice cream or vegan cream.