Christmas is not complete without mince pies.
Ingredients:
220g mix peel
300g raisins
200g currant
200g sultanas
60g flaked almonds
50ml brandy
The peel of 2 lemons and 2 oranges
1tsp Mix spice
1/4tsp cinnamon
1/4tsp nutmeg
225g suet
50g plain flour
300g brown sugar
400g bramley apple
Pastry:
250g plain flour
125g butter
125g caster sugar
1 egg
Directions:
Mix all the mince ingredients in an ovenproof bowl, cover and leave overnight.
The next morning bake in oven 100º for 2 hours covered with foil.
Stir from time to time while cooling down.
Once cold add a splash of brandy and and stir again.
For the pastry:
Mix the ingredients together and make a dough.
Cover with cling film and refrigerate overnight.
Preheat the oven to 180C.
Roll the pastry into tartlet moulds and cut the remaining pastry into circles for the lids.
Bake for 15 minutes or until golden brown.
Remove and cool on a wire tray.
Assemble the pies:
Once cool, add the mince mixture to the pie.
Place the lids on top.
Sprinkle with icing sugar.