North West

Mighty Mince Pies and a bribe for “Santa”

It is one more day until Christmas. Rapholo and I decorated the tree last week. As you can see I was trying to help him with his numbers and letters so our tree is quite educational.

Educational???

It is also covered in baubles filled with sweets. Mainly Quality Street. Rapholo seemed more interested in the sweets than the numbers and letters. He went to Limpopo two days ago with three chocolates in his pockets. He left with a big smile on his face but apparently he fell asleep in the car and the chocolates melted. His trousers were quite tight. He woke up and his pocket was lined with chocolate.

Mainly I have been playing a bunch of different Five Nights at Freddy’s games and Halo since he left but yesterday I decided to make mince pies using an amazing, spectacular recipe from a land far, far away. By which I mean Durban. Well, not quite Durban. The recipe comes from Chef Jackie Cameron who lives in Hilton.

The first thing I did was make the mixture of innards that make up a mighty mince pie.

Innards

I will put the recipe at the end so you can make and enjoy these tasty pies as I have – but basically the mixture is suet, raisins, currants, grated apple, marmalade, lemon and orange juice and zest and brandy and Van der Hum liqueur.

I am not a fan of grating apple and it is not a fan of me. It is a tedious job that takes a long time but maybe that is just because I am not very good at it. And then the marmalade bit me when I had to open it with the tin opener. I needed a plaster. Tin openers are not my friends either. But I persevered.

The mixture of innards (which is what I call the mincemeat) had to sit for twenty-four hours. Absorbing the juices.

The next day I returned on a mission to make the pastry. I made the pastry with butter and sugar and flour and eggs again the recipe is below so you can enjoy.

After letting the innards sit for 24 hours then I put the mixture in the oven to cook through.

Oven time!

Then I made little pastry cases and baked them. Then I filled them with the mincemeat innards.

Currently filling

I covered the tops with grated pastry and baked again. It was all quite easy and definitely worth the effort and the wounds that I sustained in my battle with the tin opener. They are very, very delicious.

Delicious indeed

I would strongly recommend them to anyone feeling Christmassy – and yes that is a word in my book.

P.S Check out the giant mince pie I made to leave for “Santa”.

Giant mince pie in construction.

If presents aren’t good after this giant Santa bribe there is no justice in the world.

Santa you better enjoy. Check out how big it is in relation to the apple!

 Jackie Cameron’s Mince Pies (this recipe will make about 20 mince pies)

Pastry

  • 250g salted Butter
  • ½ cup White Sugar
  • 1 whole Egg
  • 3 cups Cake Flour
  • 5ml Baking Powder
  1. Beat butter, sugar and eggs.
  2. Add the rest of the sifted ingredients.
  3. Line small cupcake molds pushing in the pastry gently with your fingers. Prick with a fork and oven bake at 160°C for 5-10 minutes or until cooked, cool, add below mincemeat, grate left over pastry over mincemeat. Place back in the oven at 180°C until pastry is cooked about ten minutes.

Orange Marmalade and Van der Hum Mince Meat (this makes much more filling than I needed next time I might half it but I am glad to have a lot because I will make more pies!)

  • 300g Granny Smith apples, peeled, cored and grated
  • 150g Suet, shredded
  • 360g Raisins
  • 200g Currants
  • 100g Candied Peel
  • 216g Treacle Brown Sugar
  • 120ml freshly squeezed Orange Juice
  • 1 Orange, zest
  • 65ml Lemon Juice
  • 1 Lemon, zest
  • 30ml Marmalade Jam
  • 50g Almonds – blanched, whole
  • 100ml Van Der Hum
  • 50ml Brandy
  • 20ml Mixed Spice
  • ½ Nutmeg, grated
  • ¼t Cinnamon, ground
  1. Mix all the above ingredients together, leave overnight, place into the oven the next morning in a tray – covered with tinfoil at 130°C for 1½ hour – 2 hours or until the suet is melted and coating the fruit mix.

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