Mince Pies

So in one of my previous posts I showed you to make the mincemeat. Now we make the pastry and bake some mince pies. Grab your brandy butter, you're in for a treat.

Makes 18-20 Pies

350g Plain Flour, extra for dusting
250g Butter, cubed
150g Light Brown Sugar, bit extra for the topping
2 Eggs, one for the mix and one for glazing
Jar of Mincemeat (make your own here)


1, Preheat the oven to 200c/180c fan assisted. Get a mixing bowl and add the flour with the butter. Get your hands stuck in and begin to rub between your fingers til the mixture resembles crumbs. Once it looks like crumbs add the sugar and mix well with your hands (why create more washing up).

2. Add a beaten the egg and mix in. The mixture should be able to stay together. Knead it for a few seconds and mold to a ball shape and wrap in cling film. Put in the fridge for about 10 minutes.

3. Dust the work surface and rolling pin with flour. Take out the dough. I split the dough in half as I have a small work surface. One for the base and the other for the tops. Roll out the dough til you get thickness like £1 coin.

4. I used a 12 holed shallow baking tray (see below). I used a 7cm circular cutter to make the base and tops. Cut the dough and line the tray. Spoon about two teaspoons into each pastry. Brush the edges of the base of the pastry with the egg wash.  Then top with the pastry and press lightly. Then apply another egg wash on the top and sprinkle with some light brown sugar. Put a couple of slices on the top so the filling doesn't explode.

5. Bake for 16-18 minutes until golden brown. Serve with Brandy butter, cream or munch as a naughty snack.


TRY SOMETHING DIFFERENT: If you have any rolling icing left, use that as the top to wow your friends.

Iced Mince Pies

This will be my final recipe for the year. Will be back on the 8th January. You can follow me on twitter @PsychGamerFood or follow me on Instagram at bakingwizard.

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here:

Mincemeat

Seriously its simple to make your own mincemeat. Kind of got bored making a Christmas cake every year so this year im going to make those small bits of Christmas. Starting off making the Mince for the pies. Yes you could get the ready made stuff but I find it too sugary. So give this a go. For the vegetarian option use vegetarian suet instead of the original.

Makes 1 litre jar

500g Mixed Dry Fruit
100g Suet
1 Bramley Apple, peeled and grated
2 tsp Mixed Spices
80ml Brandy
150g Brown Sugar
Juice and Zest of an Orange
Juice and Zest of a Lemon

1. Put all the ingredients in a bowl and give it a good mix.

2. Sterilize the jar before putting the mincemeat in the jar. Do this by cleaning with warm soap water and placing in the oven for 5 minutes at 150c.

3. Once the jar has cooled down, spoon the mixture into the jar. I would advise leaving the mixture to absorb the flavours for about 2 weeks before putting in the pies.

I will do the mince pies recipes in a couple of weeks. Watch this space