Some may think it’s a little bit early for mince pies but who doesn’t love mince pie and to be honest you’ve got to make the most of the Christmas period and all the wonderful baking that comes with it so here is the first instalment of #Willeyschristmasbake for #Willeysweeklybake , personally it is my favourite time of year to bake as I love all the Christmas spices. So look forward to some more to come!
I made a large amount of mincemeat as it will keep and the flavours develop and get better with the mincemeat being kept. To store just place in a sterilised jar.
The frangipane filling will keep fresh in the fridge for about a week if you don’t use it all up in one go.
Ingredients for mincemeat (Enough to fill about 4 average size jam jars)
- 100g of Currants
- 110g of Rasins
- 100g of Sultanas
- 85g Dates (Chopped)
- 100g of Mixed Peel
- Zest and juice of 1 Orange
- Zest and juice of 1 Lemon
- 50g of Soft dark brown sugar
- 4 Tbsp of Ameretto
- 200g of Cooking Apple
- 80g of Vegetable suet
Ingredients for Frangipane (Enough for 40 small mince pies)
- 1 Egg
- 125g Butter
- 125g Caster sugar
- 25g Plain flour
- 125g Ground Almonds
Ingredients for shortcrust pastry (Enough for 20 small mince pies)
- 125g Butter
- 225g Plain flour
- Water to bind
Method
- To start make the mince meat by grating the Apple into a large bowl, then add all the other ingredients and mix well and leave to rest for the fruit to soak in the Amertto.
- Make the pasty by rubbing the cold butter into the flour until resembles bread crumbs.
- Add water slowly to using your hands to bring the pastry together into a ball.
- Make the frangipane by creaming together softened butter and caster sugar, then beat in the egg. Add the flour and ground almonds and mix until well combined.
- Pre heat your oven to 180 degrees celecius and greese your shallow fairy cake tin.
- Roll out the pastry until about thickness of a 1 pound coin, using cutters cut out circles and stars for the tops of pies.
- Place the circles into the cake tray, then add a small dollop of frangipane and spread thinly.
- Add the mincemeat on top of the frangipane and fill to the top, then place the star on top and secure the points to edges.
- Brush the mince pies with egg or milk as a glaze and bake in the oven for 15 minutes or until golden brown.
Now I just had to include this picture of Mischief the cat trying to get her way into the weekly bake photo shoot or maybe it was just the mince pies?
Willey's Weekly Bake 