Grannymar

Mincemeat for Mince Pies

Makes 2-3lbs.

12oz Mixed Fruit

4oz Suet

2oz Mixed peel

2oz Cherries

2oz Nuts

8oz Demerara Sugar

4tablespoons Lemon Juice

½tablespoon Mixed Spice

1 Orange, Rind & Juice

Wine, Rum or Brandy

4 Cooking Apples, peeled, cored and chopped

Clean and prepare the fruit and put into a large bowl. Add chopped apples, suet, peel, cherries, nuts, sugar and spices and mix well. Add lemon juice, rind and juice of the orange and selected booze. Mix thoroughly, cover and leave for 2-3 days.

Bottle and leave for 2 weeks in a cool place before using.

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Pastry for Mince Pies

8oz Plain Flour

¼ teaspoon Salt

5oz Butter

½oz Ground Almonds

½oz Caster Sugar

1-2 tablespoons Water

Beaten egg or milk to glaze

Sift the flour and salt into a bowl, add the butter and rub in until the mixture looks like fine breadcrumbs. Stir in the sugar and almonds. Add 1 tablespoon of water and with a knife mix to a stiff dough, adding more water if necessary. Draw the dough together with the fingertips and turn onto a floured board. Knead lightly for 1 minute then wrap in foil and chill in the fridge for 30 minutes before rolling out.

Roll out the pastry very thinly, cut out 15 small rounds and 15 larger rounds, re-rolling the trimmings as required. Line patty tins with the large pastry rounds; place a spoonful of filling in each. Damp the edges with the egg/milk and cover with the smaller rounds, sealing well. Brush the tops with the beaten egg or milk, make a small hole in the top and bake for 15 minutes. Cool on a wire rack. Sprinkle with icing sugar while still warm.

Now you are all set for Carol Singing!