Christmas mince pies

This recipe makes between 50 and 60 mince pies depending on the size of your cutter. I use tart tins (kind of shallow muffin tin) with holes the size of my cutter.

Apricot mincemeat

1c currants

1c raisins

1c dried apricots

1½ c sultanas

2 apples

1tsp grated lemon rind

1tbsp lemon juice

1c brown sugar

1tsp ground cinnamon

½ c brandy

125g melted butter

Chop currants, raisins, apricots and sultanas. Place in a bowl. Peel apples and grate. Add apples to bowl with lemon rind, lemon juice, brown sugar and cinnamon. Add brandy and melted butter. Mix well to combine. Store for several weeks to allow the flavour to develop.

This quantity fills about half a 2 litre ice cream container.

 Pastry

This makes the amount you will need for the above quantity of mincemeat. I have a big food processor so can do it all at once. If you can’t, then just divide the amounts in half and make it up one half at a time.

550g plain flour

50g ground almonds

350g butter

150g sugar

Finely grated rind of 1 lemon

2 egg yolks

6 tbsp milk

Filling

1 quantity of mincemeat as above

1-2 tbsp brandy

Sift flour and add ground almonds. Add butter cut into small pieces and whizz for about 10 seconds. Add sugar and lemon rind and whizz for a couple of seconds. Lightly mix together egg yolks and milk and pour into dry ingredients. Whizz until the dough just clings together in a ball. Divide into 4 equal lumps. (You don’t have to but I just find it easier to handle this way.) Cover with plastic and put in fridge to chill for 30 mins.

(Wendy)