For just a little extra holiday cheer, why not whip up a batch of spiced mince pies? You can’t go wrong with this festive favourite, especially since they have more flavour than the store-bought ones. Spicy, flaky, and divine. Happy holidays!
Spiced mince pies
- 500g raisins, finely chopped
- 500g sultanas, finely chopped
- 500g currants
- 125g mixed peel
- 250g beef or vegetable suet, finely chopped
- 500g Granny Smith apples, peeled, cored and finely chopped
- 300g castor sugar
- juice and rind of 1 large lemon
- 10ml (2 tsp) mixed spice
- 125ml (½ cup) brandy
- 500g butter, at room temperature
- 160g (¾ cup) castor sugar, plus extra for sprinkling
- 10ml (2 tsp) vanilla extract
- 540g cake flour, sifted
- 1 large egg white, lightly beaten, for brushing
Mix the filling ingredients together, cover and leave to stand overnight.
For the pastry, cream the butter and sugar until light and fluffy. Add the vanilla and flour and mix until you have a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 190°C.
Roll the dough into little balls and press into the openings of small muffin tins. Cut off any excess with a round biscuit cutter to neaten the edges.
Spoon filling into each pastry case.
Roll a smaller ball of pastry for the top and press gently in the palm of your hand until it covers the filling. Decorate as desired with any excess dough.
Lightly brush with the egg white and a sprinkling of castor sugar. Bake until golden brown, about 15 minutes.
Cook's tip: The filling can be made a few months ahead and stored in sterilised glass jars.