What better way to get into festive spirit than with delicious, homemade mince pies? Oliver and Rosie from Stones Bakery in Falmouth have kindly shared their wonderful recipe.
This recipe makes approximately 40 mince pies – perfect for parties!
Stones Bakery Mincemeat
450g Bramley apples, cored and hand chopped small (no need to peel them)
100g shredded vegetable suet
225g mixed chopped peel
350g soft dark brown sugar
Grated zest and the juice of two oranges
Grated zest and the juice of two lemons
50g whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons of rum (optional)
Mix all the ingredients together. Spread out on to greaseproof lined trays and pop them into the oven for 20 mins at 180⁰C. Allow to cool.
Sweet Shortcrust Pastry
750g plain white flour
180g caster sugar
Combine the flour, cold butter (diced in to small cubes) and sugar in a large mixing bowl using your fingertips until the mix becomes a breadcrumb-like consistency.
Break the eggs into a bowl and lightly whisk, then add to the mix and combine until dough-like.
Leave to rest in the fridge for 20-30 mins.
Heat your oven to 200˚C and lightly butter a muffin tin.
Roll out the pastry and cut circles big enough to line the muffin tin – about 10 cm each.
Fill your pastry cases with your cooled filling. Be generous, but take care not to overfill – one spoonful should be enough.
With the leftover pastry, cut another set of smaller circles using a 7cm-8cm cutter, these will form your pie lids. Place onto your pies and gently press the edges together.
Make a small hole in the lid using a skewer or sharp knife so the steam can escape when they bake.
Finally, brush with egg wash and bake for around 20 minutes.
If you fancy something a little different, why not cut out shapes in the pastry and use these as lids instead?
You could personalise your mince pies with a different festive creation for each member of the family.
Sprinkle your baked pies with icing sugar for a final festive touch, and enjoy!