Who can resist buttery, crisp pastry, filled with soft and scented vine fruits, all served up with a good dollop of clotted cream..? Not ME!
And really, why would I want to?
A Potted History of the Pie...
Mince pies have been around since the 13th century, when European Crusaders returned from the Middle Eastern with the recipe, originally containing minced meat, fruit and spices... 13 ingredients in total, said to represent Christ and the 12 apostles.
Fortunately, someone along the way thought it might be better without the meat! So we have today the utterly indulgent Christmas treat that we know and love.
For the Mincemeat
I use Delia Smith's Mincemeat recipe - good ol' Delia - but I substitute the suet with with same amount of butter; a) Because its tastes nicer, and b) Because means its vegetarian friendly.
When I come to make a batch of mince pies (x12) I take 400g and add to it;
For the Pastry
Don't they look pretty!
A Little Note...
You will have some pastry left over...
Make a simple Individual Apple Tart with the other half of the chopped apple.
Slice it thinly, place in layers on the pastry and sprinkle with sugar and nutmeg.
Bake 20 mins.
Tis the Season to be Jolly
Tra la la lala,
La la la la...
In addition to