Not only are these mincemeat and rum butter pies bursting with dried and fresh fruits and spices - they've got rum butter actually inside them. How good is that? You need to set aside a bit of time to make these, but they are so special it's worth it.
Makes 24 pies, serves 8-12
Takes 1 3/4 hours to make
Per serving:
268kcals
15.6g fat (8.7g saturated)
2.4g protein
30.3g carbs
15.5g sugar
0.2g salt
1. First, make the mincemeat. Combine everything except the muscovado sugar, suet, egg and icing sugar in a large flameproof casserole or saucepan and cook over a low heat, stirring now and then, for 45 minutes to 1 hour, until the fruit has plumped up, the apples have broken down and the excess liquid has evaporated. Set aside to cool, then mix in the muscovado sugar and suet. Reserve 500g of the mincemeat and spoon the rest into cooled sterilised jars. Press a waxed disc firmly onto the surface of the mixture in each jar and seal.
You can store the mincemeat in a sterilised jar in a cool place for up to 3 months. The mince pies cook just as well from fresh in 20 minutes.
2. Meanwhile, make the pastry. Put the flour, butter, lard or shortening and a pinch of salt into a processor. Whizz briefly until the mixture looks like fine breadcrumbs. Add the orange zest and juice and whizz again until it just comes together into a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 15 minutes.
3. Make the rum butter. Cream the butter and sugar together until pale and fluffy, then gradually beat in the rum. Set aside in the fridge.
4. Preheat the oven to 190°C/ fan 170°C/gas 5. Cut the pastry into 2 pieces, about two-thirds to one-third. On a lightly floured surface, roll out the larger piece of pastry to about 3mm thick. Using a 7cm round fluted cutter, cut out 24 pie bases (you'll need to re-roll the trimmings). Use to line 2 x 12-hole patty tins. Roll out the smaller piece of pastry as before and use a 6cm fluted cutter to cut out 24 pie lids, re-rolling as necessary. Set aside, discarding any pastry trimmings.
5. Spoon 1 tablespoon mincemeat into each pastry base, then spoon ½ teaspoon rum butter on top. Brush the edges of the pastry lids with water and press water-side down onto the bases, sealing well. Using a sharp knife, make 3 cuts in the top of each mince pie. Brush the tops with a little beaten egg and bake for 20 minutes, or until golden and piping hot. Set aside to cool in the tin for 10 minutes. Remove and if cool on a wire rack.
Dredge with icing sugar and serve warm or cold.
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