SPICED RUM MINCE PIES

Around this time of year, everywhere you look you can find a mince pie. All sorts of shapes and sizes and different varieties too. They wont beat these spiced rum mince pies with a little hint of  dark chocolate! Perfect served hot with cream or even cold as nice bite to eat with a cup of tea.

Now, you can either buy a sweet short crust pastry ready rolled or make your own. It’s always going to be better if you make your own with lots of butter. A real easy recipe that tastes great, you can find on Jamie Oliver’s website “Old-fashioned sweet short crust pastry”.

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Ideally you want to make your ‘mince meat’ a day before to really soak up the juices. I don’t bother to cook it at all. Once you have given it a good mix with the sugar and alcohol, it becomes a lovely consistency the next day and cooks up great in the pies.

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This recipe will be more than enough for a few batches, so make sure you store the mince in sterilized  jars in a cool, dark place!

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Ingredients 24 mini pies

Note: These ingredients are enough to do at least two batches of mince pies for over the Christmas period. If you only plan on doing a small batch then halve each ingredient.

Mincemeat

  • 500g mixed dried fruit
  • 200ml spiced rum
  • 300g soft brown sugar
  • Juice of one lemon
  • Zest of one lime
  • Zest of one clementine (or one of its citrus brothers!)
  • 50g dark chocolate (broken up)

Pastry

  • 320g sweet shortcrust pastry (rolled out as thin as you can)
  • 320g sweet shortcrust pastry for lids (optional)

Method

  1. In a large bowl, add all the ingredients  (except the dark chocolate) and stir well.
  2. Set aside the mixture you are going to use in the fridge in a container then add the rest to a sterilized jar, storing in a cool dark place ready to use again!
  3. Preheat your oven to gas mark 6/200°C/400°F.
  4. Roll out the pastry as thin as you can, then using a small tumbler, cut circles ready to line your tin holes (If you are using a larger cake tin than mine in the picture, you will need a larger glass)
  5. Lightly oil your tin holes then add your bottoms, carefully pushing the pastry to fit perfectly.
  6. Break up your dark chocolate into tiny pieces and add a little to each pie right before you fill them up with your mincemeat.
  7. Add the mincemeat you made the day before, then its up to you what lid you use. I used a little decorative shape cutter for mine.
  8. Bake in the oven for around 15-18 minutes until the bottom is cooked through.
  9. Bite!

 

 

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