Merry Christmas!
Just time to squeeze this in for the Mini Pie Revolution. The mincemeat is really easy to make and so much nicer than the shop-bought stuff. Use regular shortcrust pastry or a sweet one.
Here is the Mini Pie Revolution round-up.
Mincemeat
Adapted from a Waitrose recipe
500g dried, ready-to-eat apricots
150g almonds, coarsely chopped
500g luxury dried mixed fruit
½ x 250g pack 'Atora' vegetable suet
Finely grated zest and juice of 2 oranges
Finely grated zest and juice of 2 lemons
250ml Grand Marnier or brandy
275g dark brown muscovado sugar
Finely chop the apricots and place in a large mixing bowl with the chopped almonds.
Stir in all the remaining ingredients and mix well Cover with cling film and leave to stand, stirring occasionally, for at least 2 hours or overnight.Spoon into sterilised jars, pressing down well with the back of the spoon to ensure there are no air gaps. Cover with wax paper discs, seal with lid and store in a cool, dark place until ready to use.
(Printable Recipe)
10 comments:
Your mince pies are exceptional. Love the decoration. Have a wonderful holiday!!
Tasty looking pies Nic. Looking forward to getting the recipe. I love the star topping! They look wonderful, as does your tree!
Thank you Valli!
Thanks Marie - it's supposed to be a snowflake on the top!
Great looking mince pies & the snowflakes look beautiful. Great pic looks as if I could pluck one from the page and eat it *giggle*
Rosie x
You know, I've never made a mince pie. It just wasn't part of our culinary tradition. I feel like I've missed out somehow looking at these beauties.
It isn't Christmas without mince pies - these look grand!
Lovely! Thank you for joining The Mini Pie Revolution!
Ann
Nic, these look beautiful. I don't think I've ever had mincemeat pie, but I bet yours are delicious. How can you go wrong with dried fruit, nuts and citrus? Happy New Year!
Thank you everyone!
Thanks so much! All the shops had sold out and I desperatly needed some. This recipe was amazing
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