LUXURY MINCEMEAT MAKES 2.25KG (5LBS) Ø 350gr (12oz) sultanas Ø 250g (9oz) Raisins Ø 125g Currants Ø 150g (5oz) pitted prunes Ø 250gr (8oz butter melted Ø 100g (4oz ) mixed peel Ø 100g (4oz) pecans Ø 75g (3oz) dried blueberries Ø 350g (12oz) muscovado sugar Ø 4tsp ground mixed spice Ø 1 […]
MAKES 2.25KG (5LBS)
- Ø 350gr (12oz) sultanas
- Ø 250g (9oz) Raisins
- Ø 125g Currants
- Ø 150g (5oz) pitted prunes
- Ø 250gr (8oz butter melted
- Ø 100g (4oz ) mixed peel
- Ø 100g (4oz) pecans
- Ø 75g (3oz) dried blueberries
- Ø 350g (12oz) muscovado sugar
- Ø 4tsp ground mixed spice
- Ø 1 tsp cinnamon
- Ø Juice and rind 2 of 2 oranges
- Ø Juice and rind 2 lemons
- Ø 300ml (½ pt) brandy
- Ø 2 apples peeled and stewed
Finely chop the nuts. Tip the fruit and nuts into a bowl and mix with the remaining ingredients. Spoon into sterilised, airtight jars and store in a cool, dry place for up to 1 month.
v 8oz / 225g of flour
v 5ozs / 125g butter / margarine
v 1oz / 25g of ground almonds
v 1oz / 25g of icing sugar
v 1 egg yolk – mixed with 1 tbsp of water
v ½ jar of mince meat
v egg wash ( egg with a little milk)
Preheat oven 200C/180C fan-oven/Gas mark 6
Sieve the flour into a bowl and rub in the butter / margarine.
Add the ground almonds and icing sugar.
Add the egg and water mixture and bring to a soft dough.
Turn out on a floured board and knead lightly. Wrap in cling film and place in the fridge for 20 mins.
Remove from fridge and roll out the pastry. Grease a 12 – muffin tin and cut 24 pieces of pastry. Fill with mincemeat. Place pastry lid on top. Brush with egg wash. Bake for 20 mins.