Nonnas pastry made with self raising flour makes the mince pies very crumbly. If you don’t want to make them at home the team at The Scottish Cafe will happily do for you.
Makes 1 – 2 small jars
1/2 unwaxed lemon, juice and zest
1/2 unwaxed orange, juice and zest
40g candied citrus peel or chopped glace fruits
1/2 teaspoon ground spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
100g soft brown sugar
100g Bramley cooking apples, peeled and grated
100g unsalted butter, melted
Mix all the ingredients together in a large bowl, adding the freshly grated apple at the end to stop them discolouring and then finish with the melted butter. Transfer to sterilise jars and store in the fridge for up to 4-6 weeks.
Mince pies would have used a flaky puff pastry but this shortcrust pastry is light and perfect to have more than one. It’s delicate so needs a little more careful handling but it’s worth it.
250g self-raising flour, plus extra for dusting
Pinch of salt
125g unsalted butter, chilled
100g caster sugar
1 egg yolk
1 tbsp lemon juice
First make the pastry by grating the butter into the flour and then gently combining the ingredients to a dough. Refrigerate for about 30 minutes.
Preheat the oven to 180C/350F/Gas 4 and brush a shallow pie tray oven proof glass pie dish with melted butter. Remove the pastry from the fridge and allow it to come to room temperature. Cut the pastry in half. On a floured surface, roll out to about 3mm. Cut circles that are larger than the tin holes as you need to make sure the whole tin is lined with pastry and holds the filling. Spoon a dessert spoonful of mixture on top. Roll out the remaining pastry and use a slightly smaller cutter to cover the pies. Use an egg wash to make sure they stick. Make one slit in the top to let the air escape and brush with egg wash. (The TSC team cut little stars, very cute)
Bake in the pre-heated oven for 20-25 minutes until golden. Cool only for a few minutes and then gently transfer to a wire rack to cool and sprinkle with caster sugar.