Mince Pies with Sweet Pastry

Ingredients:

For the mincemeat:

  • 225g/8oz raisins
  • 225g/8oz sultanas
  • 225g/8oz currants
  • 150g/5oz candied peel, chopped
  • 25g/1oz chopped almonds
  • 25g/1oz stem ginger, diced
  • 200g/7oz cooking apple, peeled, cored and diced
  • 8 tbsp SPLENDA® Granulated
  • 2 tsp mixed spice
  • ½ tsp grated nutmeg
  • 1 orange, finely grated zest and juice
  • 1 lemon, finely grated zest and juice
  • 150g/5oz reduced fat shredded vegetable suet
  • 4-7 tbsp water

For the mince pies:

  • 300g/10oz plain flour, plus extra for dusting
  • 150g/5oz polyunsaturated fat spread, chilled and diced
  • 2 tbsp SPLENDA® Granulated
  • 1 egg yolk, lightly beaten
  • 300g/10oz mincemeat
  • 2-3 tbsp cold water

For the mincemeat:

  • Mix all the ingredients together, cover and leave to marinate in a cool place for 12 hours to allow the flavours time to develop. Preheat the oven to its lowest setting.
  • Transfer to an ovenproof dish, mix in 4 tbsp water, cover with foil and cook for 3 hours. Check the consistency, adding 2-3 tbsp more water if you feel it is too dry.
  • Cool and then pack into sterilised jars, cover with a waxed disc and seal. Store in the fridge. This method renders (melts) the suet and coats all the ingredients in fat to help prevent fermentation.

Method:

  • Preheat the oven to 200ºC/190ºC Fan/Gas Mark 6.
  • Sift the flour into a bowl, add the spread and rub in using fingertips until the mixture resembles breadcrumbs. Stir in SPLENDA® Granulated. Add the egg yolk with 2-3 tbsp cold water and bring the mixture together to form a dough.
  • Lightly flour the work surface, roll out the pastry to ½cm/¼in thickness. Cut out fluted circles 7cm/2¾in diameter for pie bases and 6cm/2 ⅜in for tops (or for a more festive touch use a star cutter)rerolling the pastry when necessary.
  • Carefully place the pastry bases in a patty tin and spoon in a dessertspoon of mincemeat. Brush the edges of the tops with water or a little beaten egg, place on top of the mincemeat and seal with the pastry bases. Make a small slit in the top of the pastry to allow the steam out and bake for 12-15 minutes until golden.
  •  Cool in the tin for 5 minutes before carefully transferring to a wire rack.
  •  Serve warm or cold. Can be stored in an airtight container for 2-3 days in the fridge.

One Response to Mince Pies with Sweet Pastry

  1. sheila says:

    try replacing the water with 2-3 tbsp orange squash for a nice change

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