Ingredients:
Puff pastry
Egg separated
Mincemeat*
Granulated sugar
Brandy (150 ml)
Milk (optional)
Method:
Mincemeat steeped in brandy mix
( recipe for mincemeat below)
( Mix has been stored for three months, every four weeks 50ml of brandy added )
Cut rolled out pastry into 8cm discs
Wash with egg white
Add a heaped teaspoon of mincemeat mix
Fold over, seal edges with a back of a fork.
Brush with egg yolk (or milk)
Prick air hole
Sprinkle with granulated sugar
Place on a greased, cling film tray or plate and chill overnight
Next day, sprinkle more sugar for good measure(!)
Bake in preheated oven (200*c) for 12-15 mins.
Serve with cream, clotted is best.
Enjoy
* mincemeat recipe:
Ingredients:
- 250g raisins
- 375g currants
- 100ml brandy
- zest of 1 lemon, juice of ½
- 300g shredded suet
- 250g dark brown sugar
- 85g chopped mixed peel
- ½ small nutmeg, grated
- 1 large Bramley apple, peeled and grated
Method
- STEP 1
Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
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