- 1/2 lb sultanas
- 1/2 lb raisins
- 1/4 lb currants
- 2 oz candied peel
- 2 oz chopped almonds
- 1/4 lb shredded suet (Use all butter if you can’t get suet)
- *1/4 lb Irish butter
- 1/2 lb soft brown sugar
- 1/2 teaspoon mixed spice (made from approx equal amounts of ground allspice, ginger, cinnamon, cloves and nutmeg)
- grated zest & juice of 1 lemon
- grated zest & juice of 1 orange
- 3 tablespoons brandy (cognac)
1. Preheat the oven to 200°C (400°F).
2. Roll out about 2/3 of the pastry to about 1/8 inch thick. Keep the left over trimmings.
3. Cut the pastry into rounds large enough to line your cake cases. Spoon about a dessertspoon of mincemeat into each pastry case – don’t overfill.
4. Now roll out the remaining pastry to about 1/8 inch thick. Again keep the trimmings. Now cut rounds large enough to cover each little pie.
5. Use the pastry trimmings to cut small decorations – Christmas tree or holly leaf shapes maybe. Place one on top of each pie. Brush the entire surface of each pie with the egg/milk glaze.
6. Place in the oven for 30 minutes, until the pies are golden brown on top.
7. Remove and shake a little fine sugar over them while they are still warm.
8. Serve now, or store and reheat in the microwave when needed. Mince pies freeze very well so can be stored for quite a long time.
9. They are usually served hot with cold whipped cream.