MINCE PIES

For those of you thinking I'm completely mad if I think you have time to make your own mincemeat at the busiest time of the year, you can use shop bought ...…..although I do think this one is good & much lower in sugar than most shop bought! And for those of you thinking I'm completely mad if I think you have time to make your own mince pies at the busiest time of the year, they freeze well for up to 3 months. :)

MINCEMEAT

75g raisins
75g sultanas
50g chopped apricots
Juice & rind of 1 organic orange
Juice of half a lemon
1 teaspoon mixed spice
2 tablespoons brandy
1 tablespoon maple syrup
1 tablespoon soft brown sugar

PASTRY

225g doves farm gluten free plain flour or alternative plain flour mix
100g unsalted butter or dairy free alternative (I use Naturli vegan block)
2 tablespoons icing sugar
2 egg yolks, 1 egg white

1. For the mincemeat. Place the lemon juice, orange juice & rind in a saucepan. Add the maple syrup, brandy, sugar & mixed spice. Turn the heat to medium high & stir well.
2.  Add the dried fruit & mix in well.
3.  Leave to simmer for about 10 mins until the fruit has absorbed most of the liquid & is plump & juicy. Take the pan off the heat, cover with a lid & leave to cool whilst you make the pastry.
4.  Combine the flour & icing sugar in a mixing bowl. Rub the butter into the flour using your fingers until the mixture resembles coarse sand.
5. Beat the egg & egg white together in a bowl. Add the egg to the pastry to bind. You may need a spoonful of water as well if the mixture is too dry to come together in a ball of dough.
6.  Squish the pastry into a ball, cover with clingfilm/ beeswax wrap & leave in the fridge for at least  30 minutes. Meanwhile pre heat the oven to 180c.
7.  Lightly grease a cup cake tin.
8.  Roll out the pastry to the desired consistency. Cut into circles - slightly bigger than the holes in the tin.
9.  Press the pastry rounds into the tin. If the pastry cracks, just fill in any gaps using your fingers.
10.  Bake in the oven for 10 minutes. Remove from the oven & place a spoonful of mincemeat into each mince pie.
11. Return to the oven for about 13 mins until the pastry starts to turn golden brown.
12. Leave to cool a bit, as they'll be easier to get out. I use a blunt knife round the edge to pop them out.

                        Serve with brandy butter, cream or ice cream (as shown).