Mincemeat and Mince Pies....

Hands up who likes mince pies!!

Home made mincemeat tastes worlds apart from shop bought, this recipe is naturally sweetened with Sweet Freedom syrup (made 100% from fruit) and has no other added sugar.

Mincemeat

Makes just over 1kg:

• 200g Sultanas
• 175g Raisins
• 150g Currants
• 100g Shredded Vegetable Suet
• Zest and Juice of 1 Orange
• Zest and Juice of 1 Lemon
• 2 Tsp Mixed Spice
• ½ Tsp Ground Cloves
• ½ Tsp Ground Cinnamon
• ½ Tsp Ground Nutmeg
• 175g Sweet Freedom Dark
• 300g Bramley Apples, peeled, cored and cut into small dice (prepared weight)
• 50ml Brandy

Method:

1. Mix together all the ingredients, apart from the brandy, in an oven-proof dish, cover with foil and leave overnight in a cool place.
2. Preheat the oven to 110C/Fan 90C.
3. The next day, place the dish in the preheated oven for 3 hours. 
4.  Remove from the oven, add the brandy and then leave to cool, stirring every now and again. 
5. When the mincemeat is cold pack into sterilised jars and store in a cool place until required.

Mince pies:

Makes 24

Pastry:

• 225g Butter, at room temperature but not soft
• 75g Sweet Freedom Original
• 375g Plain Flour
• 3 Medium Free Range Egg Yolks
• 600g Mincemeat

You will need two 12 hole bun trays and two round fluted cutters measuring 8cm (3”) and 6.5cm (2½”)

Method:

1. Preheat the oven to 180C/Fan 160C.
2. Dice the butter and add to a mixing bowl with the Sweet Freedom. 
3. Beat together the butter and Sweet Freedom and then add the plain flour and egg yolks. 
4. Mix until a soft dough forms. 
5. Tip the dough out onto a lightly floured surface and knead into a ball. 
6. Chill until firm enough to roll.
7. Take two thirds of the pastry and roll out thinly, cut out rounds with the larger cutter and use them to line the bun trays. 
8.  Fill the pies with mincemeat, then roll out the remaining pastry and cut out rounds with the smaller cutter. 
9.  Place the lids on each of the pies and lightly press down with the palm of your hand to seal them.
10. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown. 
11. Leave to cool slightly in the tin before transferring to a cooling rack.

Gluten Free Version:

Makes 20-22

Pastry:

• 150g Quinoa Flour
• 150g Rice Flour
• 130g Butter, diced
• 70g Ground Almonds
• ½ Tsp Gluten Free Baking Powder
• 40g Sweet Freedom Original
• 50ml Cold Water
• 2 Medium Free Range Egg Yolks
• 500g-550g Mincemeat

Method:

1. Preheat the oven to 170C/Fan 150C.
2. Place the flours into a bowl with the butter. 
3. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. 
4. Mix in the ground almonds and baking powder. 
5. Next, add the remaining ingredients and cut them into the flour with a knife, then bring the pastry together into a ball with your hands.
6. Take two thirds of the pastry and roll out thinly between two sheets of cling film. 
7. Using the larger cutter, cut out rounds and use them to line the bun tray. 
8. Fill with mincemeat and then roll out the remaining pastry, again between cling film, and cut out rounds with the smaller cutter. 
9. Place the lids on the pies and lightly press down with the palm of your hand to seal them.
10. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown. 
11. Leave to cool slightly in the tin before transferring to a cooling rack

Recipe and photo credit by-  Sweet Freedom