Gastronomixs

Mince pie

Mince pie is a traditional English sweet tart. The mince is a mixture of chopped dried fruit that has been soaked in whiskey and prepared with dried pork lard or suet. In England, these little pies are traditionally served around Christmas and are also known as Christmas pies.

Mince pie

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Ingredients

200

g

sultanas

200

g

golden raisins

100

g

dried apricots

100

g

dried currants

50

g

lard or suet

50

ml

whisky

1

 

lemon

375

g

flour

260

g

butter

125

g

white caster sugar

1

 

egg

As needed:

 

egg, beaten

Preparation method

  • Chop the dried apricot to the same size as the rest of the fruit.
  • Mix the dried fruit with the whiskey, lemon zest, and suet or lard.
  • Combine the flour, butter, white caster sugar, and egg to make a shortcrust pastry.
  • Let the dough rest in the refrigerator for at least one hour.
  • Roll out the dough on a work surface dusted with flour to 3mm thick.
  • Use a cutter to cut out sixteen 10cm circles.
  • Place these in a greased muffin tin.
  • Fill the pies with the fruit mix.
  • Roll out the remaining dough again and use a cutter to cut out sixteen 7cm circles.
  • Lightly moisten the open edge of the pie bottoms and stick the circles of dough on top.
  • Brush the tops of the pies with the egg wash.
  • Bake the mince pies in an oven preheated to 200°C for 20 minutes.
  • Cool the pies for two minutes in the muffin tin, then turn out and allow to cool completely on a cooling rack.

Serving suggestions

  • Serve as a sweet treat with coffee.
  • Serve in a smaller version as a sweet item in a venison composition.

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