Mulled wine, eggnog, Christmas carols and of course those boozy homemade mince pies go down a treat at Christmas time. This year we made our own mincemeat…simply delicious. To do this, we washed raisins, sultanas, currents, then added suet, grated apple, orange zest, brown sugar and spices. We then soaked the mixture for a couple of days prior to use, in locally brewed vino campo – very similar to sherry ! – it was stirred regularly to ensure the fruit had well and truly soaked up all the alcohol. After 3 to 4 days the mincemeat was ready for use.
To make the mince pies we made a sweet pastry base and filled each with a spoonful of our home made mincemeat. We topped our pies off with a star shaped sweet pastry lid, but there are many other ‘lid’ designs that you may choose from. such as;– glazed apple, crumble topping, oat crunch, royal icing or even a pretty lattice design.
Once prepared, bake in the oven for 15 / 20 mins at 170 degrees fan. You can eat mince pies cold or warm with a helping of fresh cream..yummy! However, before consuming it may be wise to issue a health warning: Do not eat these before getting behind the wheel of a car…they are deliciously dangerous!