Mince Pies

  1. Make mincemeat 3 days ahead. Combine all ingredients in a bowl and mix well. Transfer mixture to sterilized jar. Store in refrigerator for at least 3 days before using.
  2. Sift flour into a large bowl and stir in almonds; rub in butter. Stir in lemon peel and sifted powdered sugar. Stir in egg yolk and enough milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 30 mins.
  3. Preheat the oven to 400u0b0F. Grease two 12-cup muffin pans. Roll pastry to 1/8-inch thick. Using 3-inch round cutter, cut out 24 rounds. Press into muffin cups. Divide mincemeat among cups.
  4. Roll pastry scraps on floured surface. Using a 2 1/2-inch round cutter, cut out 12 rounds. Using a 1-inch star cutter, cut out stars from center of rounds. (Or cut out desired shapes.) Brush each pastry shape with beaten egg and place, egg-side down, on mincemeat.
  5. Bake for 20 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack. Dust with a little sifted powdered sugar.

mincemeat, apple, golden raisins, mixed candied, glacue cherries, currants, almonds, brown sugar, lemon peel, lemon juice, orange peel, ground cinnamon, mixed spice, ground nutmeg, butter, brandy, flour, ground almonds, cold butter, lemon peel, powdered sugar, egg yolk, milk, egg

Taken from recipes-plus.com/api/v2.0/recipes/35254 (may not work)

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