Glen's Yummy Mince Pies

Today is my birthday and my yearly marker for "OMG Christmas is only 2 months away - I need to start baking" . . .
 
So as Christmas is rapidly heading our way there are some things a girl (or guy) must get on with in preparation. This recipe I got from my sister Glenys - baker and cook extraordinaire!!

They are simply amazing and the best I have ever tasted. They will blow your mind and if you have more than two - do not drive . . . . for at least 2 hours . . .

You need to make up the filling well in advance of using it to really fill the fruit with full flavour. (Put enough alcohol in it and it will keep for YEARS - I am still using some I made over a year ago.) 



MINCEMEAT FILLING

INGREDIENTS:
1 lb. finely chopped suet
1 lb. currants
1 lb. raisins
1 lb. chopped apples
1 lb. castor sugar 
(I use 1/2 lb. castor and 1/2 lb. soft brown sugar)
1/2 lb. sultanas
1/4 lb. mixed candied peel
2 lemons (grated rind and juice)
4oz chopped almonds
3 fl. oz whiskey
10 fl oz. Guinness
17 fl oz Cider
2 teaspoon nutmeg, mace and cinnamon
1 level tsp. mixed spice

Stir it every week and make sure all the fruit is coated,  adding a drop more whiskey and Guinness “as you feel is right” . . . .

MAKING THE MINCE PIES

Make these a day or two before Christmas and keep in an airtight tin - they can be warmed before serving

SWEET SHORTCRUST PASTRY

INGREDIENTS:
400gms plain flour
200gms butter
2 beaten eggs
2 tablespoon icing sugar

Cut butter into small cubes and rub into flour with fingers to make ‘breadcrumbs’.  Add sugar, then use 3/4 of the beaten egg to bind the pastry. Place between 2 sheets of clingfilm and flatten slightly.  Place in the fridge for 30 minutes to firm.

Heat oven to 180 ˚C (160˚C Fan oven). Roll out pastry on a lightly floured board or between sheets of cling film and line a greased and floured Muffin tin with pastry for individual pies. Place in the oven and blind bake for 15/20 minutes. Brush with remaining egg and put back in the oven for 5 minutes to seal. With the remaining pastry cut tops for the cases and set aside.

Fill the pastry cases 3/4 full and seal with tops. Pop back into the oven for 15 -18 minutes. Allow to cool in tins for about 15 minutes. Serve with a dollop of cream or ice cream.