Delicious UK - (12)December 2020

20-minutemincemeat

MAKESABOUT900G.HANDS-ONTIME

20 MIN,PLUSCOOLING

MAKE

AHEAD

Spoonthewarm

mincemeatintosterilised

jarsandseal.Allowto

coolandstoreforupto1 month.

KNOW-

HOW

Seedeliciousmagazine.

co.uk/how-to-sterilise-

jarsforadvice.

• 500gmixeddriedfruit


• 175gbramleyapples,grated


• 75gyourfavouritenuts,toasted
  androughlychopped(optional)


• 175gsoftbrownsugar


• 1 tbspmixedspice


• Zestandjuice1 orange


• 3 tbspbrandy(optional)

1 Putalltheingredientsexceptthe

brandyina pan,thenstirwelland

gentlyheatuntilthesugarhas

dissolved.Increasetheheatand

bringtotheboil,thenremovefrom

theheatandstirinthebrandy,if

using.If you’replanningtousethe

mincemeatstraightaway,allowto

cool,thenuseintheeasymince

piesbelow(seeMakeAhead).

PER17GSERVING45kcals,0.7g

fat(0.1gsaturated),0.6gprotein,

8.7gcarbs(8.6gsugars),trace

salt,0.3gfibre

Easymincepies

MAKES12.HANDS-ONTIME 30 MIN,

OVENTIME20-25MIN,PLUSCHILLING

MAKE

AHEAD

Freeze the baked and

cooled mince pies in

an airtight container

for up to 1 month. Defrost fully,

then refresh in the oven at

190°C/170°C fan/gas 5 for

5 minutes to serve.

• About 225g mincemeat (see
  recipe above)


• 1 medium free-range egg, beaten
  
  
  • Icing sugar for dusting
  
  
  • Edible gold glitter (optional)
  
  
  
  

FOR THE PASTRY

• 170g plain flour, plus extra to
  dust


• 100g unsalted butter, cubed and
  chilled


• 1 tbsp caster sugar


• 2 medium free-range egg yolks

YOU’LL ALSO NEED...

• 12-hole cupcake tin; 8cm round
  cutter; any shape cutters you’d
  like for the tops – we used trees
  and stars

1 To make the pastry, put the

plain flour in a large bowl with

a pinch of salt. Rub in the butter

with your fingers until you have

a crumble-like mixture. Stir in the

sugar, then add the egg yolks and

mix quickly with a butter knife.

Add 1-2 tbsp cold water, a little

at a time, mixing with the knife

until the mixture begins to come

together to form a dough. Press

into a disc, wrap well and chill for

at least 20 minutes.

2 Roll out the pastry on a lightly

floured surface, then use the 8cm

and festive cutters to make 12

bases and tops, re-rolling as

needed. Press the rounds into the

tin, divide the mincemeat among

the pies, then top with festive

shapes. Brush with beaten egg

and chill for 30 minutes.

3 Heat the oven to 190°C/

170°C fan/gas 5. Bake the mince

pies for 20-25 minutes until

golden, cool in the tin for 5-10

minutes, then transfer to a wire

rack (see Make Ahead). Serve

warm or cold, dusted with icing

sugar and, if using, edible glitter.

PER MINCE PIE 193kcals, 9.3g fat

(4.9g saturated), 3.3g protein,

23.1g carbs (12.2g sugars),

trace salt, 0.9g fibre →

A sweet, simple

and easy treat

108 deliciousmagazine.co.uk