Mince Pies recipe

Scopri la ricetta dei Mince Pies in inglese!

Si ringrazia Apple Tree School of English 

Ingredients
For the filling (mincemeat):
 200g raisins
 100g currants
 100g mixed candied peel (lemon and orange)
 100g apple, peeled and grated
 150g brown sugar
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground ginger
 1 teaspoon ground cloves
 1 teaspoon grated lemon zest
 50ml brandy (optional, for a more traditional taste)
For the shortcrust pastry:
 300g all-purpose flour
 150g cold butter, cubed
 80g sugar
 1 egg
 A pinch of salt

Preparation
1. Prepare the mincemeat: In a large bowl, combine the raisins, currants, candied peel,
grated apple, brown sugar, and all the spices. Add the lemon zest and brandy, if using.
Mix well and let it rest for at least 1 hour (or, even better, overnight in the fridge) to allow
the flavors to blend.
2. Make the pastry: In another bowl, mix the flour and cold butter cubes. Work quickly
with your fingers until the mixture resembles coarse crumbs. Add the sugar, egg, and a
pinch of salt, then knead until it forms a smooth dough. Wrap it in plastic wrap and
refrigerate for 30 minutes.
3. Form the mince pies: Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly
floured surface to about 3-4mm thick. Use a round cookie cutter to cut out circles slightly
larger than the cavities of a muffin tin. Line the cavities with the pastry circles.

4. Fill and top: Fill each pastry base with a generous teaspoon of mincemeat. With the
leftover pastry, create smaller discs or star shapes to place on top as lids.
5. Bake: Bake the mince pies for 15-20 minutes, or until the pastry is golden brown.
6. Serve: Let them cool slightly, then dust with powdered sugar. Mince pies are delicious
warm or at room temperature.
7. If you have any leftover mince pies, store them in an airtight container for a few days.
Enjoy!