Every year around this time, our tiny kitchen goes into full mince pie production mode. We make and sell 100’s of hand crafted pies weekly on the lead up to Christmas Day. Buy in boxes of six for friends and family or treat yourself to a warm pie with our homemade chai ice-cream.
300g plain flour
pinch Maldon sea salt
190g very cold cubed unsalted butter
100g seived icing sugar
75ml double cream
To make the pastry – rub the old butter into the flour salt and icing sugar until the mixture resembles fine breadcrumbs or rubble. Add the cream, knead until just combined and roll into two logs. Cling film and chill for four hours or overnight.
500g mixed vine fruits – currants, sultanas, raisins, mixed peel
250g chopped dried figs/apricots
250g sour cherries, cranberries and golden berries
4 x brambly apples – grated
2 x orange zest
200g vegetarian suet
large lug of brandy/rum/whisky or Amaretto
2 x tsp mixed sweet spice
Leave the mincemeat to marinate overnight or even for a few days…
Butter and flour a large fluted tart tin or a 12 hole muffin tin. Cut out one large round or twelve smaller ones to line the bottom and sides of your tins. Press into the sides. Fill this generously with mincemeat. Cut out a circle to fit over the top of your one large pie or 12 smaller ones. Use a mixture of egg yolk and water to brush the edges and stick them together. Use a fork or your finger and thumb to pinch the edges together and crimp as you go along. Chill the pies for an hour and then bake at 180′ until golden and puffed up. Serve warm with lashings of brandy cream, ice-cream or a sea of cold custard.