- Fruit mincemeat pies I think of these as very British – but we all love them and they have become part of our Christmas Day and New Year celebrations.
- I use my mother’s recipe for the pastry – kruche ciasto – shortcrust pastry.
- I like the size and proportions of little mince pies, which seem to just jump of the plate into my hand!
- However they are time consuming to make so I have come up with this easier version, which I make after the holidays.
- Poles would say the mincemeat is a version of bakalie and this recipe is a placek – flat cake.
I always make my own mincemeat using the recipe in Delia Smith’s Christmas cookery book but without the chopped almonds (I do not like the crunch of the nuts).
When using the mincemeat I add a little extra brandy or sherry and stir it in.
Ingredients – Pastry
- 225g plain flour
- 110g butter
- 1 tablespoon of granulated sugar
- 2 egg yolks
- 5 tablespoons of water
- 1 tablespoon of caster sugar to sprinkle
Method – Pastry
- Rub the butter into the flour to make “breadcrumbs”.
- Mix in the granulated sugar.
- First with a knife and then with your fingertips mix in the yolks and some of the water – until it comes together.
- You are aiming to get a dough which is not wet.
- Chill the pastry for around 30 minutes.
- Pre-heat the oven to GM 5 – 190°C.
- Grease and line a shallow tray 21cm x 26cm.
- Divide the pastry into two.
- Roll out one piece to line the bottom of the tin.
- Spread the mincemeat evenly over the pastry – not quite to the edges.
- Roll the second piece of pastry out and use to cover the filling.
- Press the edges down to seal.
- Bake for around 30 minutes until golden.
- Remove from the oven and sprinkle with the caster sugar.
- Leave to cool in the tin.
- Cut into squares when cold.
Tea plates by Queen Anne – unknown pattern name