Christmas Mince Pies

 

Making your own fruit mince is the key to melt in your mouth Christmas mince pies that everyone will love. Ready made mince from the supermarket often has bits of red and green jelly pieces which are artificially coloured and are meant to imitate cherries, instead this recipe uses pineapple and apricots to sweeten and bind the ingredients together.

My favourite Christmas pies are those without a sealed lid, cutting out a wee star or circle and placing on top is so pretty and festive, especially with a sprinkle of icing sugar before serving.

This recipe is Wendyl’s version of former Woman’s Weekly food editor Tui Flower’s wonderful creation. Hope you enjoy them as much as we do.

Christmas Mince Pies

1 cup currants

1 ¼ cup raisins

1 cup sultanas

1 cup chopped dried apricots

1 small (234g) tin well-drained pineapple pieces

¼ cup blanched almonds

1 granny smith apple

1 tsp finely grated lemon rind

1 tbsp lemon juice

1 cup brown sugar

¼ tsp mixed spice

½ tsp ground ginger

½ tsp freshly grated nutmeg

½ tsp cinnamon

¼ cup brandy or rum

125g clarified butter or plant based spread

Chop the currants, raisins, sultanas and apricots and place in a bowl. Chop the pineapple and almonds coarsely and add to the fruit. Peel and core the apple and chop finely. Add prepared apple, lemon rind and juice to the bowl, together with the sugar, spices, brandy or rum. Mix together well.

Melt the butter over a low heat and pour into the fruit mixture. Stir until the butter is blended into the mixture. Spoon into dry jars and seal. Allow to mature for a couple of weeks before using.

To make mince pies make (this recipe is pretty easy) or buy some sweet short pastry and line your tins with it. Add the fruit mince and leave uncovered or cut out a star and place on top of each one. Brush with a little milk. Bake at 180 degrees C for 10 to 15 minutes until golden.