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.
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About Delicious Magazine
Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!