Dear Chicago House,
Every household has it’s Christmas delights and one of ours is consuming home-made mince pies. Any Brits reading this will know instantly what these traditional little pies are, but many of you won’t. So I am here today to share the recipe for these very British sumptuous mouthfuls.
British Christmas Mince Pies
For the pastry – this makes enough for a dozen
- 8oz self raising flour
- 4oz margarine
- pinch of salt
- about 4 tablespoons of cold water
In a food processor blend the flour, salt and margarine together until it looks like fine bread crumbs. Slowly add the water until the dough just starts to come together.
For the filling – this makes enough for about 5 dozen pies
- 20 oz raisins
- 4 oz glace cherries
- 1 granny smith apple – peeled, cored and roughly chopped
- 8 oz soft brown sugar
- 8 oz margarine
- good slug of brandy
- 2 tablesp lemon juice
- pinch of mixed spice
Using a food processor pulse the raisins, cherries and apple together until there are nice small pieces, you do not want a puree. Add the sugar, brandy ( the more booze the better!) lemon juice and spice. Melt the margarine and add to the fruit mixture.
Any fruit mixture you don’t use keeps for month in the fridge
Putting the pies together
Roll out the pastry and using a pastry cutter press out 12 circles. Use them to line a greased tart tin. Put about a teaspoon of fruit mixture in each tart. Roll out the remainder of the pastry and using a slightly smaller pastry cutter stamp out another 12 circles -these are your pastry lids. Use a fork to seal them to the bottom pastry layer and use a knofe to make a small vent in the middle of ech pie.
Bake at 400 deg f for 15-20 minutes.
Dust with powdered sugar and enjoy!
Creative in Chicago