Santa's Mincemeat Pies

My children watch a cute British show called Peppa Pig. I can remember the first day I watched it with my husband's son and it instanly became a favorite. After each 5 minute episode he'd shout, "Again! Again! I want to watch Peppa Pig AGAIN!" Since then my son, then my daughter and now my baby are hardcore Peppa Pig Fans. In fact, just mentioning going to England to watch Peppa Pig Live this March, someone tweeted to me that there is actually a Peppa Pig amusement park! If you're in England in April and your children are Peppa Pig fans check out Peppa Pig World (www.peppapigworld.co.uk).



OK what does mince pies have to do with Peppa Pig? Well...last Christmas and this Christmas we  watch the first Peppa Pig Christmas Special on DVD on almost continuous rotation. Peppa and George (her brother) leaves Santa a mince pie and a drink. The kids ask for it, but I never really thought it was something we should do. After all, it's a British tradition and for the past couple years we've left cookies and truffles. This year, they urged me a bit more....as well as my husband so I added it to my Christmas baking list.


Since we do not have proper canning jars, I made David Lebovitz's Quick Mincemeat and left it on the countertop at room temperature for 3 days. Every day my husband and I would take a whiff, and my husband  got twinkle in his eye and say, "This smells like Christmas!"


Besides the delicious filling of raisins plumped by brandy, homemade candied orange peel, warm seasonal spices and Clementines, I  used a pastry from Ainsley Harriot. A simple sweet pastry was made even more remarkable with its crunchy ground almonds, fresh flavor from Clementine zest, and warm flavor of my absolute favorite spice, cinnamon! Give this a try any time of the year it's worth it. If you have proper jars, jar this amazing mincemeat for years to come and all you have to do at Christmas is make this delicious filling! You can also make the traditional mincemeat using suet and there is also a vegetarian option available!

Santa's Mince Pie

For Mincemeat

 Adapted from David Lebovitz's Quick Mincemeat
2/3 cup  coarsely chopped raisins, dark or golden
1 Honey-crunch apple, small dice ( i debated whether or not to grate or dice, but my gut said dice you can grate if you want)
1/2 cup chopped candied orange peel 
1/4 cup brandy, plus more, if necessary
grated zest of one orange (preferably unsprayed)
1 teaspoon freshly-squeezed lemon juice (i used a lime as its all I had!
2 tablespoons light or dark brown sugar
1/2 teaspoon (each) ground cinnamon and nutmeg
1/4 teaspoon ground cloves
1. Mix everything together and put in a jar.

2. Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.

For Pastry- this can easy be done with shortcrust or puff-pastry as well

Pastry dough adapted from Ainsley Harriot

1 cup/7oz unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup/3 1/2oz Superfine sugar
1/2 cup/2oz Ground almonds
1/2 cup/4oz butter chilled and cubed

Zest of 1 clementine
1 egg yolk + 1 beaten egg, to glaze
1 jar luxury mincemeat (or mincemeat recipe above!)
1 packet juicy dried cranberries (optional)
4 tablespoon cold water approx
Confectioner's sugar for dusting

Raw/Turbinado sugar

Directions:

Place the flour, ground cinnamon, sugar, almonds and butter in a bowl and mix with a pastry cutter or your fingers until fine crumbs form. 

Add the egg yolk and cold water and mix until it just starts to bind together.

Tip onto a lightly floured surface knead gently until smooth then wrap in Clingfilm and chill for 30 minutes to 1 hour or until firm.

 
Preheat the oven to 200C/400F/gas6
 
Lightly dust the work surface with flour and then roll out the pastry to about the thickness of a coin.

Cut out 12 circles measuring 8cm/31/2in wide and 12x 7cm/3in (for lids).

Use the large  pastry circles to line an 12-hole non-stick or buttered muffin tray tin. Put a spoonful of mincemeat in each case (dont over-fill or it will boil over and burn the pies)

 Sprinkle over a few cranberries if using, dampen the edges of the pastry with a little water and then top with a lid and seal the edges. Brush tops with the beaten egg,  make one or two slits in the top of each pie and then bake in the centre of the oven for 15-20 minutes until golden. You can also cut out any designs that can fit into each tin.I used stars and op some or all with turbinado sugar for a sweet crunch!

Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool. Dust with confectioner's sugar before serving.  

"Santa" Approves!!!!

Give these babies a shot! The pastry is perfectly flaky with a bit of crunch from the almonds! Paired with the sweet, but not overly sweet mincemeat, this is definitely a great way to get extras from Ol St. Nick!

HAPPY BAKING AND MERRY CHRISTMAS FRIENDS!!!!!