I have had flu for nearly the best part of a week, the worst part has been I have had to work from home , missing the build up to Christmas and even the work Christmas do . It also means that none of my colleagues will get the Mince Pies I so diligently baked last weekend using my homemade mincemeat. Though on reflection I was probably incubating this virulent form of flu so it’s just as well I could have taken down our whole team.
Today would be my last day in the office before Christmas as it is I am at home awaiting my last teleconference of the year
So this post is for all my work chums of the past year , I love you all , and if I seem a bit chunky in the New Year it’s because I had to eat all 24 of the Mince Pies meant for your lovelinesses.
Merry Christmas , Happy New Year … oh and here’s the recipe in case you want to make your own!
100g cold butter , diced
200g plain flour
25g golden caster sugar
zest and juice of 1 satsuma
50ml of water
100g of mincemeat ( recipe below)
1 small egg , beaten
- Rub the flour into the butter to form crumbs slowly add the water, zest and juice to make a dough
- Form a bowl and leave to rest in the fridge for 20 minutes
- Meanwhile preheat the oven to 180degC
- Roll out the pastry and cut 2inch diameter disks to fill a 12 hole tart tray
- Fill the pies with mincemeat , a heaped teaspoon in each
- Cut out stars or other shapes to cover
- Brush with a little beaten egg
- Bakes for 12 minutes until golden brown and remove to cool
Serve warm with plenty of cream
1kg of Mincemeat
100g seedless raisins
25g cut mixed peel
25g chopped dried prunes
100g soft brown sugar
500g cooking apples – peeled, cored and grated
100g shredded vegetable suet
grated rind and juice of 1 oranges
1 tbsp mixed spice
1/2 tsp freshly grated nutmeg
a good slosh of brandy
- Place all the ingredients except half the brandy in a large ovenproof bowl cover and leave to stand overnight.
- Place in a owen proof lidded dish and place in the oven at 100degC for 1 hour
- Allow to cool, then mix in the rest of the brandy and put into sterilised jars.
- Leave the mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least a year.