An experiment so far, it seems to work well, even though it has a number of foods that can trigger reactions in large quantities.
150g preserved mixed peel, or the same weight of fresh peel soaked overnight then rinsed thoroughly at least half a dozen times in boiling water before having plenty of granulated sugar stirred though.
50g crystalised ginger, chopped finely, or the same weight of peeled fresh ginger having the same treatment as the fresh peel, above
100g cooking apples, cored and chopped finely, or, if you cannot tolerate apples extra pear
100g shredded suet
100g fresh eating pears, cored and chopped finely
100g soft light brown sugar
100g chopped mixed nuts
50g sunflower and/or pumpkin seeds
Grated rind and juice of 1 lemon and ½ an orange
1 heaped teaspoon or level tablespoon treacle
1 level teaspoon ground ginger
½ teaspoon vanilla extract
- Ensure all ingredients are chopped or shredded to a similar size. Combine everything and mix well.
Pastry for mince pies
250g plain flour
Pinch of salt
3 – 5 tbsp cold water
- Sift flour into a bowl and add salt
- Rub butter into the flour, preferably with cold hands!
- When butter/flour mixture resembles breadcrumbs, add water a tiny drop at a time and mix to form a dough. (If your hands are warm, use iced water for mixing)
- Wrap and leave in the fridge for at least 30 minutes before using
To make mince pies
- Quickly roll out your chilled pastry to about half a centimetre/quarter of an inch thick, and cut sufficient bottoms and tops to fill your tin(s)
- Place pastry bottoms in tin and quickly fill with your mincemeat mixture. Don’t add too much or it will overflow and bubble through – 1 to 2 heaped teaspoons full is sufficient for a normal sized mince pie.
- Using a little water, moisten the rim of the pastry base and press the top on, pinching the edges firmly
- Make a small slit on the top of each pie with a knife to enable steam to escape,
- Optional step – brush pie top with milk or beaten egg to glaze and give it a shiny finish
- Bake pies in a medium oven until the pastry is golden.
- The pies can be eaten whilst warm but don’t bite down too quickly or else the hot filling will burn your mouth – leave them for about 20 minutes at least!