Angela's mince pies recipe | delicious. magazine

Name: Angela's mince pies recipe | delicious. magazine
Ingredients: For the mincemeat; 2 bramley apples, peeled, cored and chopped; 200g suet; 350g raisins; 230g sultanas; 230g currants; 230g light brown sugar; zest and juice of 2 oranges and 2 lemons; 50g whole, blanched almonds, roughly chopped; 4 tsp mixed spice; ½ tsp ground cinnamon; ½ tsp ground nutmeg; 6 tbsp port; 4 tbsp brandy; For the pastry; 220g flour; generous pinch fine sea salt; 110g butter; 1 medium free range egg yolk, plus 1 whole egg, beaten, for glazing; You will also need waxed discs (from lakeland.co.uk) and sterilised jars (see know-how) for the leftover mincemeat.

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Our 2014 mince pie challenge winner Angela Perkins shares her homemade, traditional recipe full of zesty orange.

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Ingredients

For the mincemeat
2 bramley apples, peeled, cored and chopped
200g suet
350g raisins
230g sultanas
230g currants
230g light brown sugar
zest and juice of 2 oranges and 2 lemons
50g whole, blanched almonds, roughly chopped
4 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground nutmeg
6 tbsp port
4 tbsp brandy
For the pastry
220g flour
generous pinch fine sea salt
110g butter
1 medium free range egg yolk, plus 1 whole egg, beaten, for glazing
You will also need waxed discs (from lakeland.co.uk) and sterilised jars (see know-how) for the leftover mincemeat.