• 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

    Serves: 12
    Cooking Time: 1 hr 30 mins + overnight

    Ingredients

    • Filling

    • 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
    • Pastry

    • 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

    Instructions

    1

    Mix the filling ingredients together, cover and leave to stand overnight.

    2

    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.

    3

    Preheat the oven to 190°C.

    4

    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.

    5

    Spoon filling into each pastry case.

    6

    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.

    7

    Lightly brush with the egg white and a sprinkling of castor sugar. Bake until golden brown, about 15 minutes.

    Notes

    Cook's tip: The filling can be made a few months ahead and stored in sterilised glass jars.

     

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