Preserving Meats: Mincemeat 19 by Recipe Cottage

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	Mincemeat 19

		English Christmas Mince Pies Makes 5 450g jars. 225 g currants 225 g raisins 225 g sultanas 115 g glace cherries 115 g cut mixed peel 225 g sour apples, peeled and cored 115 g chopped walnuts 225 g shredded suet 450 g Demarara sugar 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon Brandy or Cognac to mix Finely chop the dried fruit and peel - you can use a food processor, but be careful not to puree the mixture. Coarsely grate the apples and mix with the fruit. Add the nuts. Stir in the sugar and spices and enough brandy to give a moist texture. Stir the grated suet into the fruit mixture, cover well and leave to stand for 2 days. Stir well again and put into very clean screw top jars. Leave it to mature for at least 2 weeks before using. Mince pies: You need a patty or muffin tin and 2 round pastry cutters 7 cm and 5 cm. Make a shortcrust pastry. Roll out the pastry to 3 mm thickness and cut out an equal number of large and small circles. Use the large circles to line the tin and put a teaspoon of mincemeat into each shell. Cover with a small circle, and brush with beaten egg if you want. Bake in a hot oven for about 15 - 20 mins until light golden. Serve warm with whipped cream or Brandy Butter. For Brandy, (or rum), Butter, cream 125g room temperature butter with powdered sugar and brandy (or rum), and then chill in the refrigerator. The degree of sweetness and alcohol content is more or less up to you ! Put a generous teaspoon on top of a hot mince pie.