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A staple of Christmas, these mince pies will make the perfect addition to all your seasonal baking. The secret to our recipe is adding a few drops of tawny into the mincemeat.
For the pastry:
75 g caster sugar
175 g butter
1 tsp vanilla extract
Zest of 1 lemon
175 g plain flour
icing sugar (for dusting)
For the mincemeat:
35g soft dark brown sugar
1 small apple, grated
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
30g dried cranberries
Zest and juice of 1 clementine/orange
½ teaspoon vanilla extract
Step 1: In a large pan, dissolve the sugar in the Tawny over a gentle heat. Add the sultanas and apple, and stir. Add the cinnamon, ginger and cloves, dried cranberries and the zest and juice of the clementine. Bring to a gentle simmer and cook for 10 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. Remove from the heat and allow to cool a little. Add the vanilla extract and stir well with a wooden spoon to mash the mixture down into a paste.
Step 2: Pre-heat the oven to 180 degrees and line a cupcake tray with some butter and a little flour. Mix all of the pastry ingredients in a large bowl with an electric food mixer for a couple of minutes, until a soft dough is formed.
Step 3: Roll the dough out on a floured surface, and using the rim of a medium-sized wine glass, cut the dough into circles and place into the holes of the cupcake tray. Remember to leave enough at the end for the lattice tops.
Step 4: Spoon about 1-2 teaspoons of the mincemeat into the pastry circles. Cut strips in the remaining pastry and place on top for a woven lattice. Alternatively, cut stars in the remaining pastry and place on top.
Step 5: Bake for 12-15 minutes, dust with icing sugar and serve warm, with a glass of Hanwood Estate 10 year old Grand Tawny.
Making mulled wine this Christmas? Read more: Mulled Wine, Two Ways
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