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Recipe

Micah’s Mince Pies

Micah is our Head of Taste, the guy behind all of our delicious soft drinks, he’s also a whizz in the kitchen.

Micah’s delicious mince pie recipe is actually based on an Eccles cake recipe but with a few additions to make it more mince pie-y. It’s best to make the mincemeat the day before to give it time to cool and for all the bits – fruit, spices and booze – to get to know each other.

The pastry is sturdy, moist and rich. We like to make small ones, approx. 5cm diameter, for the perfect fruity, spicy, Christmas mouthful.

 

Ingredients for the mincemeat

  • 75g unsalted butter
  • 110g soft dark brown sugar
  • 220g currants
  • 1 tsp ground allspice (not mixed spice)
  • 1 tsp ground nutmeg
  • 2 large apples (our preference is Cox), peeled, cored and chopped into currant-sized pieces
  • 1 orange, zest & juice
  • 1 lemon, zest & juice
  • 80ml brandy

Ingredients for the pastry

  • 200g plain flour, plus extra for dusting
  • Pinch of salt
  • ½ tsp baking powder
  • 75g caster sugar
  • 100g unsalted butter, chilled, cut into small cubes
  • 85g full-fat cream cheese
  • 50g ground almonds
  • 1 egg yolk
  • Mincemeat (see above)
Method

Method

Micah’s Mince Pies

For the mincemeat

  • In a pan, melt the butter with the sugar
  • Add the currants, spices, chopped apple, and the juice and zest of the citrus fruits
  • Bring to the boil and cook at a steady simmer for approx. 15 mins
  • Take off the heat and allow to cool before adding the brandy (you don’t want the alcohol to drift off giving the angels their undeserved share)

For the pastry

  • Measure the first four ingredients into a bowl and stir together
  • Add the butter and rub into the drys with your fingertips until the mix resembles breadcrumbs
  • Add the cream cheese, ground almonds and the egg yolk and knead lightly until you have a smooth dough, adding a splash of milk or water if need be to bring together
  • Wrap in clingfilm and chill for at least half an hour
  • Dust a surface with plain flour and roll out the dough to approx. 3mm thick
  • Grease your mince pie tray with butter and cut pastry discs to fit (larger ones for the bottoms, smaller ones for the lids)
  • Put the dough bottoms in the tray(s) and fill with mincemeat
  • Brush the rims of the bottoms with water (a small glass of water and an index finger work best) then place the lid on top, pressing to seal
  • Make a little hole in the centre of each lid with a small, sharp knife
  • Bake at 180°C for approx. 15 mins or until golden brown (larger ones make take a little longer)
  • Remove from the oven, place on a rack and allow to cool before carefully easing the pies from the tin

 

We suggest eating with a glass of fine Amontillado or Oloroso sherry, or a tasty Madeira.

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