... so named, because they are! The key here is the mincemeat:pastry ratio, and the lack of lid. Traditionally I do a star for each, and I will draw a veil over the behaviour of some of my family - you know who you are - when one year I deviated and used hearts instead. So far in 2023 I've made about 150 of these and believe me, they've all gone already, with two days to go. Enjoy!
INGREDIENTS
For the mincemeat:
- 450g Cooking apples
- 225g shredded suet
- 225g sultanas
- 225g currants
- 225g mixed candied peel
- zest & juice 2 oranges
- zest & juice 2 lemons
- 1 tsp of cinnamon, mixed spice & nutmeg
For the pastry:
- 200g plain flour
- 100g salted butter
- pinch of salt
- cold water
METHOD
1. Put all the mincemeat ingredients into a bowl and mix, then set aside.
2. Place the mincemeat into a cool oven (120°C) for three hours, loosely covered with foil.
3. Rub the butter into the flour, until it looks like bread crumbs.
4. Add a pinch of salt and cut the cold water into the mixture with a knife, then wrap in clingfilm and chill in the fridge for at least 20 mins.
5. Bring the pastry to room temperature and roll out thinly on a floured surface.
6. Using cutters, cut out circles and assemble in tins with Polly's signature pastry star on the top. Bake at 180°C for approx 20 minutes.
7. Cool on a rack then serve with a sprinkling of icing sugar and A LOT of brandy butter!
8. Make more .....
