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5 Dec 2011

TRADITIONAL HOME MADE MINCE MEAT MINCE PIES WITH OLD FASHIONED SHORT PASTRY


TRADITIONAL MINCE PIE


I LOVE MAKING FOOD GIFTS FOR CHRISTMAS


THE PASTRY
450g plain flour
100g stork or butter
110g lard
Pinch of salt
175ml water

THE METHOD:
Season the flour and rub in 1/4 of the lard, grate the rest in to the flour and grate the butter or stork.  Using a knife cut in to the four.  Add the water and bring together to form a ball and knead gently.  Wrap in parchment paper and leave in the fridge for approx 1 hour to chill and relax.  This method gives the cooked pastry a light crumbly texture.

Roll out the pastry and cut out circles, egg wash the edge of one circle, place a dollop of homemade mince meat in the centre and top with the other pastry circle, pinch the edges together and brush the top with egg wash, dust with golden caster sugar and bake for approx 15 minutes at 180 degrees.

HOMEMADE MINCE MEAT FILLING
100g currents
75g raisins
75g sultanas
100g cranberries
100g mixed peel
1 orange zested
2 orange juiced
1 lemon zested/juice
2 tsp mixed spice
1/4 tsp cloves ground
1/4 tsp ground ginger
100ml brandy
100ml orange liquor
100g muscadavo sugar
100g veg suet

Put all the ingredients in a saucepan except the sugar and suet.  Bring up to a gently simmer and cook for approx 30 minutes.  Leave to cool, then add the sugar and suet, mix well.  Sterilise jars in the oven and fill, these will keep for 6months on the shelf maturing the flavour.



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