The only little hands I let near a freshly baked mince pie before asking are Tabitha’s. These mince pies are absolutely gorgeous, a little boozy (just remove if baking for little ones or use less, it mostly cooks off in the oven) and absolutely packed with the flavours of Christmas! ✨
My ultimate Christmas mince pie recipe:
For the the mince meat:
500f raisins / currants / cranberries / peel mix
100ml brandy (and a little dash more for good measure)
1 lemon half juiced
240g shredded vegan suet
250g dark brown sugar
1 small nutmeg grated
2 tsp of cinnamon
Extra spices if you wish
(Leave the fruits to soak for 15-20 minutes in the brandy and lemon and have a make yourself of tea. Once the time is up mix everything together with a wooden spoon and spoon into jars 🫙. These will keep in the fridge for 6 months unless like me you’ll bake and eat it all in the coming weeks 🤷♀️😂).
Pastry 🥮
150g plain flour
75g salted butter or vegan butter
50g icing sugar
1 egg yolk (or avocado / chickpea water substitute).
Mix all together to form dough, pop in the fridge wrapped up to chill and once ready to use roll out and pop into your pie dishes fill with mince meat and cook till golden (about 20 mins at 180).
(Don’t forget to tag me in your bakes: @hercountryliving🥰📚)
Her Country Living 