Anne Neary's Luxury Mincemeat & Mince Pies
Anne Neary Recipes

Anne Neary’s Luxury Mincemeat & Mince Pies

The Sue Nunn Show cookery and recipes with Anne Neary

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 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.

 

MINCE PIES

 

Ingredients

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

 

Filling

v ½ jar of mince meat

v egg wash ( egg with a little milk)

 

Method

 

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.

 

 

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