Nothing is more delicious, and traditional, than perfectly baked mince pies! Here’s how to do it.
Prepared by: 1 000 Hills Chef School
Pictures: Fresh Image Photography
Props: Kloof Florist
Pastry: 250g flour; 100g icing sugar; pinch of salt; 1ml cinnamon, optional; 200g butter; 2 egg yolks.
200g sultanas; 450g raisins; 450g currants; 450g beef fat, suet or vegetarian fat, finely minced; 1 large green apple, grated; 100g mixed peel; 350g brown sugar; 5ml nutmeg; 5ml mace; 5ml cloves; 5ml cinnamon; 100ml brandy; 1 vanilla pod; 1 orange, juice and zest.
Pastry: In a bowl mix together the flour, icing sugar, salt and cinnamon. Rub in the butter. Mix in the eggs. Using your hands knead the dough for about 4 minutes until smooth. Chill for at least 30 minutes before using.
Fruit mince: Place all ingredients in a pot, heat, and allow the sugar to melt. Place in an airtight container and macerate for at least 24 hours. Can last for a year!
Assembly: Cut the pastry into 48 larger discs for the bases, and 48 discs – 1cm smaller than these – for the lids. Put pastry bases into moulds, prick with a fork, and allow to rest for 20 minutes. When the mince is ready, spoon into the pastry cases. Place a lid on top, allow to rest for 10 more minutes. Egg wash and bake until golden brown in a 200º C oven. Sprinkle with castor sugar immediately when taken from the oven.