Next-level mince pies recipe | Good Food
Convert mince pie sceptics with our recipe for juicy, zesty mincemeat wrapped in pastry that’s extra-biscuity and rich thanks to a surprise ingredient
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Cooking tools:
- Muffin tin
- Rolling pin
- Cookie cutter
- Pastry brush
- Mason jar
- Cooling rack
- Kitchen scale
- Oven
- Refrigerator
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Grater
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
- Plastic wrap
- Airtight container
Ingredients
- 100g dark muscovado sugar
- 50g butter
- 1 cooking apple peeled, cored and coarsely grated
- 150g currants
- 150g sultanas
- 100g raisins
- 75g mixed peel
- 1 lemon zested and juiced
- 1½ tsp mixed spice
- 1 tsp ground cinnamon
- 100ml Pedro Ximénez sherry brandy, rum or whisky
- 300g self-raising flour plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugar plus extra for the tins and topping
- 1 orange tangerine or clementine, zested
- 175g butter 150g cold and cut into small pieces, 25g melted for the tin
- 150g soft cheese
- 1 egg beaten, to glaze
- icing sugar to serve (optional)
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