Orange pastry mince pies
Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat
Zesty mincemeat
Makes 1.3kg
Easy
Prep:
plus soaking overnight- no cook
This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak
Skip to ingredients
- 500g bag standard mixed dried fruit
- 100g chopped candied peel
- 200g light muscovado sugar
- zest and juice 1 orange and 1 lemon
- 175g coarsley grated Bramley appleand 100g finely grated Bramley apple
- 3 tbsp brandy
- ½ nutmegfreshly grated
- 100g beef or vegetarian suet
- up to 1 tbsp ground almondoptional
Nutrition: per tbsp
- kcal40
- fat1g
- saturates1g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
Method
step 1
Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.
step 2
Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.
