Lemon & Ginger Mince Pies
This is our very special, really easy recipe for lemon and ginger mince pies...
Mince - 200g sultanas - 100g raisins - 200g cranberries - 200g crystallised ginger(finely chopped) - 1 jar ginger in syrup - 1 large glass brandy - 1 large bunch lemon thyme - 2 apples - 2 pears - 100g brown sugar - 1 cinnamon stick - Half a grated nutmeg - Juice of 2 lemons & 2 clementines
Pastry - 100g salted butter - 175g plain flour - 50g caster sugar - 1 egg yolk - zest of 2 lemons
This is a super simple recipe for anyone who thinks mince pie making is a palaver, and perhaps even people who don't really like mince pies...!
Firstly, put all of your mince ingredients in to a pan with enough water to cover, put the lid on, and cook at a low heat for a couple of hours... Yes, that's how simple the filling is.
Once the filing has reduced to a sticky consistency and there is a small amount of syrupy liquid left, take it off the heat and leave to cool completely before filling the cases - at this stage the mixture should have left a glorious festive aroma around the house - YUM!
Bring together the cold butter and flour in a bowl until crumbly, then add the sugar and lemon zest. Once everything is throughly mixed, add the yolk of one egg with a little bit of water and start binding the pastry together, make a ball and refrigerate. Once the pastry is cool, roll it out, cut and line your pastry tins.
Finally, add a spoon of filling in to the lined tins, and cut another circle for the top. We glazed ours with a bit of egg wash, and a scattering of lemon thyme leaves.
Makes 20 - 30 pies