Jean's Homemade Mince Pies

Summary

Servings: 
12
Prep time: 
15 minutes

Description

These really are delicious, the vegan shortening needs chilling before rolling but this gives it a nice flaky and crisp case. The mincemeat can be left for a couple months, but then the alcohol will become tart. Don't be put off by all the ingredients, it's still a simple 3 step recipe!

Ingredients

  • 75g candied peel
  • 250g apples, peeled and grated
  • 125g sultanas
  • 125g currants
  • 125g raisins
  • 125g vegetable suet
  • 1 orange, grated peel and juice
  • 1 teaspoon nutmeg
  • 125g brown sugar
  • 2 tablespoon brandy
  • 2 tablespoon orange liquer
  • 375g plain flour
  • 185g vegetable shortening
  • pinch of salt
  • water to bind

Instructions

  1. Combine all the mincemeat ingredients (everything BUT the flour, shortening, salt and water), mix and put in air tight jars
  2. Make the pastry; rub veg shortening into the flour and add enough water to bind. Chill for 1 hour before using.
  3. Roll out the dough. Make 12 deep mince pies, using a large circular cutter for the bottom. Jean uses a star cutter for her lid.
  4. Place dough into a deep muffin tin and fill with the mincemeat mixture. Top with your pastry lid. Cook for 15 to 20 minutes or until golden brown.

Notes