AuthorLilyDifficultyIntermediateCut the boiled and cooled lemon in half and discard the seeds.
Blend the lemon, mixed peel, sultanas, chopped apple, mixed fruit, and raisins in a food processor to a paste.
Transfer the lemon mixture to a large mixing bowl and add the suet, brown sugar, currants, cinnamon, cherries, nutmeg, mixed spice, ground ginger, brandy and sherry. Stir until well combined, cover with a plastic wrap and then set aside overnight.
Start making the pastry by creaming the sugar, butter, or margarine.
Sift in the flour, baking powder, and salt.
Gradually add the lemon/orange juice.
The mixture should come together as a soft dough.
Then, turn out the dough onto a lightly floured surface, knead lightly to make it smooth, then wrap in cling wrap/food wrap/ plastic wrap and place in the fridge for 30 minutes.
Preheat the oven 160°C / 325 °F
Roll out the pastry to 3cm in thickness. Using an 8.5cm-diameter round pastry cutter cut out 14-16 discs and placed them into greased muffin pans.
Put 1 tablespoon fruit mincemeat mixture into each.
Re-roll out the pastry mix to cut the top covers and press them on top to seal.
Brush each pastry with a beaten egg to get a nice color.
Bake mince pies for 15-20 mins until light golden brown.
Remove from tray and set aside for 1 hour to cool.
You can even sprinkle white sugar on top.
Serve with whipped cream/thickened cream or even ice cream.
Ingredients
Directions
Cut the boiled and cooled lemon in half and discard the seeds.
Blend the lemon, mixed peel, sultanas, chopped apple, mixed fruit, and raisins in a food processor to a paste.
Transfer the lemon mixture to a large mixing bowl and add the suet, brown sugar, currants, cinnamon, cherries, nutmeg, mixed spice, ground ginger, brandy and sherry. Stir until well combined, cover with a plastic wrap and then set aside overnight.
Start making the pastry by creaming the sugar, butter, or margarine.
Sift in the flour, baking powder, and salt.
Gradually add the lemon/orange juice.
The mixture should come together as a soft dough.
Then, turn out the dough onto a lightly floured surface, knead lightly to make it smooth, then wrap in cling wrap/food wrap/ plastic wrap and place in the fridge for 30 minutes.
Preheat the oven 160°C / 325 °F
Roll out the pastry to 3cm in thickness. Using an 8.5cm-diameter round pastry cutter cut out 14-16 discs and placed them into greased muffin pans.
Put 1 tablespoon fruit mincemeat mixture into each.
Re-roll out the pastry mix to cut the top covers and press them on top to seal.
Brush each pastry with a beaten egg to get a nice color.
Bake mince pies for 15-20 mins until light golden brown.
Remove from tray and set aside for 1 hour to cool.
You can even sprinkle white sugar on top.
Serve with whipped cream/thickened cream or even ice cream.
Conclusion
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