I am really pleased with this new recipe. It’s going to be my festive go-to recipe for whipping up a last minute sweet treat from now on. Basically, it’s a mince pie in disguise, and one that is even easier to make and store (which is really saying something, since mince pies aren’t exactly the trickiest kitchen task and don’t take up an awfully lot of room in the freezer). This mincemeat-packed pastry is the most efficient use of freezer space and can be put together in a matter of minutes. I used shop-bought puff pastry for this recipe because it’s all about convenience, but if you have time on your hands you can always make yours from scratch.
If you’re organised and already have homemade mincemeat ready to use then it will be perfect in this recipe. If not, then you can buy lovely mincemeat in the supermarkets, and we’ll perk it up with some orange zest, fresh pear and obligatory Christmas spirit anyway.
Ingredients (makes 24 pastries) 300g mincemeat 1 orange Splash of brandy 2 ripe pears 1 lemon
500g all-butter puff pastry
Method 1. Preheat the oven to 180C fan/200C/Gas Mark 6. Measure out the mincemeat into a bowl and add the zest of the orange and a splash of brandy. Mix together.
Traditional mincemeat is a great little recipe to make around this time of year. It’s incredibly simple, keeps well and your homemade jar can be whipped out the cupboard at a moment’s notice if you’re in need of emergency mince pies. If you’ve already made your Christmas pudding (like this one here…) then it’s highly likely that you have leftover dried fruits or chopped peel or even some suet lurking in the cupboards. This is a great way to use them up, and with 18 days left til Christmas (yes, that’s right, EIGHTEEN DAYS) now is the perfect time to do so. If you can resist, it’s best to leave this recipe to infuse for 2 weeks; and if you manage there will be a jar of perfect mincemeat sitting in your cupboard to use in the days leading up to Christmas – and of course, most importantly, on Christmas Day itself.
Before you begin making this recipe make sure you sterilise the jar, or jars, you are using to store the mincemeat in. You can do this in a few different ways. If you have a dishwasher then the easiest method is to put your already clean jars through a hot rinse. If not then you can wash them out with boiling water (or heat with water in them in a microwave until the water boils – I couldn’t do this since my jar has metal on it!) and leave to dry upside down either naturally or in a very low oven.
Ingredients (makes enough mincemeat to fill a 2 litre jar) 600g mixed dried fruit e.g. raisins, currants, sultanas, cranberries, cherries 300g suet 90g chopped peel 250g soft brown sugar ¼ tsp mixed spice ¼ tsp ginger ¼ tsp ground cinnamon ½ fresh nutmeg, grated 1 lemon 1 Bramley apple, peeled and grated 100ml brandy
2 bay leaves
Method 1. Put all the dry ingredients except the bay leaves (so the dried fruit, suet, chopped peel, sugar and spices) in a large bowl. Mix well.
2. Add both the zest and juice of the lemon, along with the apple and brandy, and give everything a really thorough mix.
3. Carefully spoon the mincemeat into your sterilised jar(s) and push one or two bay leaves into the top. Seal and store for a couple of weeks.
Mincemeat will store for a long time provided you have properly sterilised the jars – lots of recipes say up to 6 months, but I’m pretty sure I have used mincemeat from the year before and it tasted delicious.