Its December, and for me that means only one thing – its finally mince pie season! But Kate, I hear you cry, mince pies have been in the shops since July – don’t get me started on the ridiculously early appearance of Christmas food, suffice to say that for me part of the joy of the mince pie is that its SEASONAL, a mince pie is for Christmas, not for all year round! (OK, rant over.)
I always look forward to the first mince pie of the year, and I am very strict that I don’t have one until the first of December. Last year Eli and I made a special day of it, by combining the first mince pie with the first festive hot chocolate and a wander around the Christmas market for a spot of retail therapy. This year I decided it would be fun to try to make my own mince pies, and as Eli isn’t actually a fan of mincemeat, I thought I would make some spiced apple pies for her so she didn’t feel left out.
I don’t do a lot of baking, so I think Eli was slightly worried when she was banished so that I could get into that kitchen and rattle them pots and pans.
The beauty of making your own mince pies is you can make them exactly the way you like them – your favourite pastry – shortcrust or puff -tasty filling- with or without alcohol – and even decide on the top – full crust, fancy shapes or even iced!
This is my recipe for mince pies (makes 16):
For the filling:
- 1 large jar mincemeat (about 600g) – or if you are feeling super adventurous you could make your own!
- 2 satsumas, segmented
- 1 apple, finely chopped
- zest 1 lemon
For the pastry
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg
- plus 1 beaten egg for glazing
- Put the flour and butter in a bowl and rub together until they look like breadcrumbs.
- Add the caster sugar and one of the beaten eggs, and mix together.
- Tip the mixture out onto a lightly floured surface and fold until the pastry comes together, but be careful not to over mix or the dough will get too sticky.
- Wrap the pastry in some cling film and put it in the fridge to chill for 10 mins.
- Put the mincemeat into a bowl and add the segmented satsumas, the chopped apple and lemon zest.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to about 3mm thick – a bit thicker than a pound coin.
- Using a round cutter (about 10cm), cut out 16 bases and put them into your baking trays – I used non stick muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops to let the steam out.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool for about 5 mins before releasing them from the muffin trays and then dust with a little more icing sugar before serving. The hardest part is waiting for them to cool before tucking in!
I could have made things easy and just made a double batch of pastry and filled half with mincemeat and the other half with an apple mixture, but I decided to make things harder for myself and so I did a slightly different pastry for the apple pies:
Eli’s little apple pies (makes 16)
For the pastry:
- 350g Plain flour, plus extra to to roll out the pastry
- 200g Cold butter
- 100g Golden caster sugar
- Pinch of salt
- 1 egg yolk
- 2 capfuls of vanilla extract
- 2 tablespoons of water
- 1 tablespoon of milk to glaze
For the filling:
- 3 large apples, chopped thinly
- Juice of one orange
- 1 teaspoon cinnamon
- 2-3 tablespoons of light brown sugar
- Put the flour and butter in a bowl and rub together until you have a mixture like breadcrumbs, then stir in the sugar and salt.
- Separate the egg and put the yolk into the flour, butter and sugar with the vanilla essence. Stir with a knife.
- Add the water a bit at a time and stir with knife until it begins to clump together, then make a ball with it using your hands and knead until smooth you may not need all the water you just have to judge when its holding together without being sticky .
- Put the pastry in the fridge to chill for an hour.
- Peel and chop the apples and squeeze the orange juice over them, then put the sugar and spice and mix together with your hands making sure the apples are all coated evenly.
- Pre-heat the oven to 180 fan and roll out the pastry to about 3 or 4 mm. Cut out circles to fit your muffin tray (about 10cm) and place them in the wells of the tray.
- Divide the apple mix between the pies then re-roll the pastry to make the tops and place them on.
- Glaze them with milk and stab the tops once with a knife.
- Bake for 15-25 minutes or until golden brown.
- Leave to cool for about 5 mins before releasing them from the muffin trays and then dust with a little caster sugar before serving.
All in all I had a fun afternoon in the kitchen doing some baking, and dare I say it, its starting to feel a little bit like Christmas!!