My family has used the same recipe for decades, probably. Lots of fatty goodness, this will make about 4 dozen pies, depending on how thin you roll your pastry.
Christmas Mince Pies
Fruit mince meat
1x large tin pie apples
225g currants
225g sultanas
225g raisins
120g mixed peel
675g sugar
1 tsp mixed spice
1 tsp nutmeg
225g melted butter
Brandy to taste (about 1 wine glass)
Mince all fruit together. Add
sugar. Mix well with melted butter. Add
spices and brandy.
Make this a few months in advance and store in the fridge. It should keep for a couple of years, if you keep the jars sealed.
Sugar free mince meat
Instead of adding sugar add sugar
substitute. Melt with butter.
Make fruit mince meat ahead of time. Place in airtight container and
keep in fridge.
Pastry
250g margarine/butter
250g Holsum (vegetable fat)
500g flour
1 cup boiling water
Sieve flour. Cut up
butter/Holsum. Mix well with water. Will result in a sloppy consistency. Place in wax proof paper and cool in fridge.
Roll out pastry on floured surface. Using a glass cut out pie “bottoms”
and place in cookie baking tray; place teaspoon of mince meat on top of “bottom. Use a slightly smaller glass to cut out
“tops”; brush underneath with water and place on top of mince meat. Seal edges.
Use a sharp knife to make 2 small vents in the top.
Cooking
Bake at 220° for 15 – 18
minutes in a pre-heated oven. Watch
carefully – don’t overcook.
