The recipe hall of fame MINCE PIES
They’ve been around for centuries and they’re a bolted-on Christmas essential, but is there a definitive version? If there is, you can guarantee food writer Debbie Major has it nailed
THE MASTER RECIPE Mince pies
MAKES 24. HANDS-ON TIME 1 HOUR 15 MIN, SIMMERING TIME 45 MIN, OVEN TIME 25 MIN, PLUS CHILLING
MAKE AHEAD
The mincemeat will keep in sterilised jars (see video link, below) in the fridge for up to a month. If you want a longer shelf life, omit the butter in step 1 and stir in 150g shredded suet with the sugar and almonds, then store in a cool dark place for up to 1 year. Freeze the pastry well wrapped in a layer of cling film, then in foil, for up to a month.
DEBBIE’S TIPS
This recipe makes 1kg mincemeat (enough to make 48 mince pies or 24 mince pies plus the royal mincemeat pie, p100). Double the pastry recipe to make 48 mince pies.
FOOD TEAM’S TIP
Freeze uncooked mince pies in their trays, then pop out and pack into containers, between sheets of baking paper. Return to the freezer. Bake from frozen in buttered tins for the same amount of time as in step 5. Watch how to sterilise jars at deliciousmagazine.co.uk/videos/ how-to-sterilise-jars.
FOR THE BUTTERY APPLE MINCEMEAT
• Finely grated zest and juice 1½ large oranges
• Finely grated zest and juice 1½ large lemons