Traditional Homemade Mince Pies (and mincemeat)

December is here, so time to legitimately eat our own bodyweight in mince pies! I’ve been thinking about making mince pies for a long time – my gran used to do so, as did my mother but over time that changed. Home made mincemeat was replaced with shop bought, and ultimately my mum started buying her mince pies rather than buying them.

I wanted to have a go at making my own, but my mum was unable to track down my gran’s recipe for mincemeat. I was then going to have a go at making Nigella’s cranberry and port mincemeat but couldn’t find any fresh cranberries, so I decided to have a go at making up my own recipe! Fortunately, it was a success.

There are a lot of recipes out there for mincemeat, but they vary widely. Many use suet, although Mary Berry prefers the taste of butter. There’s usually cinnamon, but after that the spices vary from recipe to recipe. There’s usually some nutmeg and either some allspice or some mixed spice. After a bit of thought and indecision I came up with the following recipe, which makes enough to fill two jam jars with mincemeat, or 24 mince pies:

  • 75g of unsalted butter
  • 125g of soft brown sugar
  • Zest and juice of a clementine
  • 75g dried cranberries
  • 400g seedless raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • About 1/2 of a nutmeg, grated
  • 4 or 5 tablespoons of port
  • 1 tablespoon of brandy

The method is really simple. Melt the butter and sugar in a pan over a low heat. When they’re well mixed, add the spices and the dried fruit and stir well – I cooked this for about 10 or 15 minutes. Finally, add the alcohol and mix in. If it seems a little too wet, you can always leave the heat on for a little longer – but as the butter cools the mixture will thicken up.

I then made a batch of sweet shortcrust pastry (125g unsalted butter, 50g caster sugar, 1 large egg, 200g plain flour, 2g salt) which was enough for 18 small mince pies using half the mincemeat, and 12 slightly larger pies using the other half.

Delicious! I definitely recommend making your own mincemeat – it’s surprisingly easy and the above recipe seems to work really well!

Double Apple Pie

With autumn here, it seems an appropriate time to make an apple pie so we dug out our copy of How to be a Domestic Goddess and got cracking. The recipe is a bit unusual, in that it includes a special recipe for pastry which includes cheese! I can understand the logic here – cheese can go well with apple, but I can’t say I fancied the idea for this pie, and Mark isn’t a big fan of cheese either, so instead we went with the tried and tested sweet shortcrust recipe which I got from John Whaite’s Kitchen.

http://instagram.com/p/BMMkEhihGHL/

There are two types of apple used here – Bramley and Coxes. The Bramley apples are diced and fried in butter until they start to turn to mush. This is then blitzed in a food processor along with some spices, egg and sugar.

The coxes are cooked in a similar way – fried in butter – but are kept in larger chunks. The pastry is then used to line a springform cake tin and the Bramley mush is added first, followed by the Cox chunks which get “pushed” into it. The whole thing is topped with pastry and then put in the oven.

The recipe makes a really big, really satisfying pie – and regular sweet shortcrust pastry works really well. If I were to make it again though, I’d swap the spices – Nigella calls for ground cloves and grated nutmeg; I’d probably go with a more traditional cinnamon next time.

Thai Noodles with Cinnamon and Prawns

The first episode of Simply Nigella was on TV. There were a few recipes in it, including the cake we made recently. It also featured this recipe, which conveniently I’d already bought the ingredients for before the show aired.

I had to make a few substitutions (black pepper for white pepper) but nothing too major. Nigella describes this meal as “reassuringly unfamiliar” and that’s a strangely appropriate description. There’s nothing too unusual in this, but the combination of flavours really is something else.

Sparky wasn’t a fan though – he thought that the flavour of cinnamon was too much. Not me though… I lapped up every last drop of the delicious liquor.