Subj : St. Angela 09
To   : All
From : Dave Drum
Date : Thu Mar 11 2021 09:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angela's Mince Pies
 Categories: Pies, Pastry, Fruits, Booze, Nuts
      Yield: 12 Servings
 
MMMMM-------------------------MINCEMEAT------------------------------
      2    Bramley apples; peeled,
           - cored, chopped
    200 g  Suet
    350 g  Raisins
    230 g  Sultanas
    230 g  Currants
    230 g  Light brown sugar
      2    Oranges; zest & juice
      2    Lemons; zest & juice
     50 g  Whole, blanched almonds;
           - rough chopped
      4 ts Mixed spice
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      6 tb Port
      4 tb Brandy

MMMMM---------------------------PASTRY--------------------------------
    220 g  Flour
        pn (generous) fine sea salt
    110 g  Butter
      1 md Egg yolk
           +=PLUSE=+
      1 lg Egg; beaten, for glazing
 
  You will also need waxed discs and sterilised jars for
  the leftover mincemeat.
  
  Mix all the mincemeat ingredients together apart from
  the brandy in a large bowl, cover with a cloth and leave
  to infuse for 12 hours.
  
  Set the oven @ 120ºC/250ºF/gas ½.
  
  After infusing, spread the mincemeat on a large tray and
  cover with foil, in a cool oven for 3 hours to allow the
  suet to melt. When cool stir in the 4 tablespoons of
  brandy. Spoon mixture into sterilised jars, cover with
  wax discs and seal.
  
  For the pastry, mix the flour and salt in a large bowl.
  Rub in the butter with your fingertips until the mixture
  resembles breadcrumbs.
  
  Mix in the egg yolk and just enough cold water to form a
  smooth, but not damp, dough. Bring the pastry together
  then shape into a disc and wrap in cling film. Chill for
       30    minutes.
  
  Set the oven to 180ºC/350ºF/gas 4.
  
  Roll out the pastry on a lightly floured surface to 1/4
  mm thick and punch 12 x 8cm circles, and 12 x 7cm
  circles with a serrated-edged cookie cutter out of the
  pastry. Line a 12 hole mince pie tin with the larger
  circles. Spoon in roughly 35g/2 tbsp mincemeat and push
  down then top with the smaller circles. Brush with the
  beaten eggs and bake for 17-20 min or until golden,
  crisp and bubbling.
  
  The mincemeat will keep for up to a year in a sterilised
  jar.
  
  Freeze the baked mince pies for up to 3 months; defrost,
  then warm in the oven at 180ºC/350ºF/gas 4 for 7 minutes
  to serve.
  
  To sterilise jars, wash them in warm soapy water then
  heat in an oven at 120ºC/250ºF/gas ½ for 30 minutes.
  
  RECIPE FROM: https://www.deliciousmagazine.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Take pride in your pain. You are stronger than those who have none.
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