Something for Santa....

For those who think making mincemeat is a foolish waste of time, we have to point out that it isn't available in France so we have no choice but to make our own. (The French don't get the concept of a mince pie although seem to eat them happily enough when they're offered). Having said that, it's very easy and by far nicer than the premade stuff, and also suitable for vegetarians.

The pastry is also so much richer and sweeter than a standard shortcrust. You just need to keep an eye on it when baking because it browns much quicker.

For the almond pastry (from a Great British Bake-Off Recipe):

225g plain flour
a pinch of salt
50 g ground almonds
85g icing sugar
175g butter, chilled and diced
1 medium egg yolk

Pulse all ingredients except the yolk together in a food processor. Add the yolk. If the pastry seems a bit dry, add cold water a teaspoon at a time. Chill for 15 mins before rolling out.

For the mincemeat (from a Mary Berry recipe):

175g currants
175g raisins
175g sultanas
175g dried cranberries
1 small cooking apple, peeled, cored and finely chopped
125g butter cut into cubes
50g slivered almonds
225g light muscovado sugar
1/2 tsp ground cinnamon
1 tsp mixed spice
zest and juice of one lemon
200ml brandy, rum or sherry

Put all ingredients except alcohol into a large pan. Heat gently and allow the butter to melt, then simmer very gently, stirring occasionally for 10 mins. Allow to cool completely before stirring in the alcohol.

Bake the finished pies for 180C at 20 mins, but check regularly!

Happy Christmas to all our friends and family.