You asked and we listened: after the run-away success of a video showing nothing but my rather stubby hands making a load of mince pies, we have had people year round asking for the recipe. Ever eager to oblige, here you are – and if it adds to your seasonal stress, we can only apologise. But do give them a try. They’re amazingly easy, and you’ll never go back ….
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 .....
