We aren’t going to be making the pastry for this recipe. We have all got enough to worry about with Christmas coming up and so you’ll need to buy two 320g Jus-RolTM All Butter Pastry Sheets (you should be able to pick these up from your local supermarket).
Ingredients for the mincemeat:
50g unsalted butter for greasing 125g sultanas 100g dried currants 4 apples – peeled, cored and sliced 1 tablespoon orange zest 5 tablespoons orange juice 125ml apple juice 150g caster sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 260ml sloe gin – either shop bought or homemade.
Preheat the oven to 220C/ 428F/ gas mark 7. Take the pastry out of the packet and set aside. Meanwhile, stir the sultanas, currants, apples, orange zest, sloe gin, orange and apple juice together in a pan and simmer over a medium heat, stirring occasionally until the apples are very soft. This should take approximately 20 minutes, then stir in the caster sugar, cinnamon and cloves until well mixed. Transfer into a large bowl, cover and refrigerate until ready to use.
Now you need to prepare the pastry, unroll and cut into 12 circles, using a crinkle cutter, these will be your base and will line your tins. Remove the mincemeat from the fridge and using a teaspoon, fill each pie with approximately two spoonfuls of mincemeat. Then, roll out the second sheet of pastry and cut a further 12 circles for the lids. (You can get creative here and cut out different shapes like the stars seen in the picture opposite). Top the pies with the pastry circles and pinch and crimp the edges to seal and pierce top layer with a fork.
Bake in the preheated oven for approximately 15 minutes and then reduce the temperature to 180C/350F/ gas mark 4 and bake until top is golden brown. Allow to cool before serving.
Move over Nigella – there’s a new domestic goddess in town this Christmas!