Port Wine & Cranberry Mincemeat Pies

Port Wine & Cranberry Mincemeat Pies

Port Wine & Cranberry Mincemeat Pies

Ingredients for Pastry

350g plain flour plus a little extra for dusting
175g cold butter, diced
85g caster sugar
4-6 tbsp. water, to mix

Ingredients for Mincemeat Filling

225g dessert apples
Zest and juice 1 lemon
Zest and juice 1 orange
225g raisins
225g sultanas
225g currants
115g semi-dried cranberries
55g ground almonds
225g soft brown sugar
220g shredded vegetable suet
2 tsp. cinnamon
1 tsp. mixed spice
2 tsp. vanilla extract
200ml port wine
4 454g jam jars with screw-on lids, sterilized

To make the mince filling:

Peel, core and dice the apples finely. Place into a medium sized bowl and mix with the citrus juice and zest. Add all the remaining mincemeat ingredients and combine well. Spoon mixture into the sterilized glass jam jars, packing down well to remove any air and put on the lids. Store the jars in refrigerator, leaving for a minimum of 12 hours or overnight before using. Stored mince will keep for 2-3 weeks.

To make the pastry:

Sieve the flour into a bowl; add the diced butter and rub the mixture together using your fingertips until it resembles breadcrumbs. Stir in the sugar. Add the water, a little at a time, and bring the ingredients together until a dough ball is formed. Handle the pastry as little as possible or the butter may begin to melt making it difficult to work with. Wrap the pastry in plastic wrap and rest in cool place for 30-45 minutes.

To make the pies:

Pre-heat oven to 395ºF. Dust a work surface and a rolling pin with some flour; roll out the pastry to approximately 4-5mm thick. Cut 12 larger circles with an 88mm and 12 smaller circles with a 78mm fluted edge pastry cutter, re-rolling the pastry for the last few. Line the bun cups of a muffin pan with the larger pastry circle allowing the edged to stand proud. Add 1 tablespoon of mincemeat to each. Brush the edges of the smaller pastry circles with a little water, place them on top of the filling and press the pastry edges together to seal. Make two or three steam holes in each pie top and brush lightly with milk. Bake for 20-25 minutes until lightly golden. Allow to cool for a few minutes before removing from the tin and dusting with some icing sugar.

4 thoughts

  1. The stumbling block here is the vegetable suet. Even beef suet is not easy to get in Australia let alone the veg variety. I’ve looked up substitutes and frozen butter shredded is the best alternative it seems. What are your thoughts?

    1. Hi Sarah,

      Yes, frozen butter shredded or vegetable shortening would be the best alternatives for vegetable suet. Vegetable shortening offers the closest consistency and taste but frozen butter shredded will do the trick too.

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