Classic Mince Pies

It's no secret. Christmas is my favourite time of year. Today we bought the tree, put the lights up and started burning the Christmas candles so I thought it was the perfect time to make mince pies. Of course you can use mincemeat from a jar but every year my nan makes Delia's mincemeat which is amazing.

For the mincemeat:

• 250g bramley apples
• 2oz shredded suet
• 3oz raisins 
• 2oz sultanas
• 2oz currants 
• 2oz mixed candied peel
• 3oz soft dark brown sugar
• Half an orange, juice and zest
• Half a lemon, juice and zest 
• 1 tsp mixed spice
• Half tsp cinnamon
• Quarter tsp grated nutmeg
• 1 and a half tbsp brandy
• 2 sterilised jars and wax discs

(Makes 2 jars - roughly 650g)

Combine all the ingredients except the brandy in a large bowl and stir until well combined. Cover the bowl with a clean tea towel and leave the mixture in a cool place overnight so the flavours have a chance to mingle and develop.

The next day pre-heat your oven to 110c. Cover the bowl loosely with foil and place in the oven for 3 hours. When you take it out the oven it will look like it is swimming in fat but don't worry, as it cools this will encase all the other ingredients (err Christmas food contains no calories right?). Stir from time to time as it is cooling and then add the brandy when the mincemeat is cold. 

To sterilise your jars, wash them in warm soapy water, rinse and then dry. Place on a baking tray in pop in the oven at 180c for 5 minutes.

Spoon your mincemeat into your jars while they are still warm, cover with a wax disc and seal tight. This should keep for up to 3 years.

For the pies:

• 4oz plain flour
• 4oz self raising flour
• 4oz butter, cut into cubes
• 1 tbsp caster sugar
• 4 tbsp cold water
• Half an orange, zest only
• Half a lemon, zest only
• 9oz mincemeat

(Makes 12)

Pre-heat the oven to 180c. Blitz both flours and the butter in a food processor until you have fine breadcrumbs. Add the sugar and half the lemon and orange zest and blitz again. 

Add 4 tablespoons of cold water and whizz until combined in a ball. Roll the dough thinly on a floured surface and stamp 8cm circles. 

Grease a 12-hole cupcake tin and pop a circle in each hole. Add a spoon of mincemeat to each one and then sprinkle over the remaining zest. 

Roll your remaining pastry into a ball, re-roll flat and cut 12 stars. Place one on top of each pie, pushing them down slightly. 

Bake for 15 minutes and dust with icing sugar. 

Serve with cream or brandy butter. x