by Raechel Harris, Head Pastry Chef at Fawsley Hall Hotel & Spa
I am Raechel Harris, Head Pastry Chef at Fawsley Hall Hotel & Spa. We have been filling the kitchen with such wonderful aromas over the past few weeks as the production of afternoon teas is in full swing over the festive period.
This recipe is easy to make, absolutely delicious and could not get more festive than this. We hope you enjoy creating your own mince pies to share with your family and friends!
You could give your Christmas fruit mince as gifts in sterelised kilner jars with Christmas ribbon. It would be lovely.
Makes approx. 18 pies.
For the Christmas fruit mince
- 563g raisins
- 438g currants
- 280g sultanas
- 188g butter
- 13g ground cinnamon
- 13g ground nutmeg
- 6g ground cloves
- 625g peeled, diced apple (we recommend Bramley's)
- 175g cider
- 2.5 lemons, juice and zest
- 75g golden syrup
- 150g brandy or rum
- 180g hazelnuts, roasted or chopped
For the pastry
- 450g plain flour
- 150g icing sugar
- 225g soft butter
- 1 egg
- 15g milk
- pinch of salt
- zest of 1 lemon
Place the dried fruit, sugar, butter, spices, apple, cider, lemons and golden syrup in a large pan, cover and simmer for approximately 45 minutes, stirring often.
Remove the lid and cook until the liquid has reduced, leaving a moist, but not runny product.
Add, brandy or rum and hazelnuts.
Put the mince to one side and begin on the pastry. Sieve the flour and icing sugar into a mixing bowl. Add the salt, lemon zest and soft butter.
By hand or machine gently mix until a fine crumb like texture is achieved.
Add the egg and milk. Mix until a soft dough is formed. Over mixing will cause the pastry to be tough.
Shape into a block and cover in cling-film. Place in the fridge and rest.
Prepare a bun tin, by greasing each of the 12-holes.
Roll onto a floured surface and cut with a round cookie cutter. Gently, push each circle into one of the holes and top with a slightly smaller circle of pastry for the lid, or even a star shape.
Set the oven to 165 degrees and bake for approximately 12 minutes, or until golden.
Dust with icing sugar and enjoy!