Orange pastry mince pies
Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat
Zesty mincemeat
- Preparation and cooking time
- Prep:
- plus soaking overnight- no cook
- Easy
- Makes 1.3kg
Skip to ingredients
Ingredients
- 500g bag standard mixed dried fruit
- 100g chopped candied peel
- 200g light muscovado sugar
- zest and juice 1 orange and 1 lemon
- 175g coarsley grated Bramley apple and 100g finely grated Bramley apple
- 3 tbsp brandy
- ½ nutmeg, freshly grated
- 100g beef or vegetarian suet
- up to 1 tbsp ground almond, optional
Method
- STEP 1
Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.
- STEP 2
Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.
