Ingredients

1. Rich sweet pastry
2. 360g cotswold plain flour
3. 2g salt
4. 20g light brown sugar
5. 260g cold unsalted butter
6. 20g egg yolk
7. 10g ice cold water

Method

1. Grate your cold butter and place back into the fridge
2. Weigh up your flour and, salt, sugar and place in to a bowl
3. Mix your dry ingredients with the butter until sandy texture is achieved
4. Add your egg yolk and water and mix until a dough is formed
5. Arap the dough in cling film and let rest in the fridge for at least 30 minutes
6. While the dough is resting, grease your moulds lightly
7. Once pastry has cooled, roll it out and line your cases and place in the fridge to rest again for 10-20 minutes

Mincemeat

1. 2x granny smith apples
2. 100g raisins
3. 35g golden sultanas
4. 35g currants
5. 35g mixed peel
6. 2tsp cinnamon
7. 1tsp ground ginger
8. 1tsp ground clove
9. 1tsp ground nutmeg
10. 75g brandy
11. 10g unsalted butter
12. 45g sugar
13. 30g golden syrup or black treacle

Method

1. Peel and chop the granny smith apples
2. Place all other ingredients in to a sauce pan
3. Bring to a boil
4. Let it cook until all of the fruit has soaked up the alcohol and soften
5. Place in to a tray and let cool

Building the mince pie

1. Place the cool mince meat into the lined cases
2. Place a disc of pastry on top of the mince meat
3. Press the lid of pastry down and score with a fork around the side
4. Make a couple of scores in the middle of the lid to let some steam out
5. Brush with an egg yolk and dust some granulated sugar on top
6. Bake at 160 degrees for 18-25 minutes until the pastry is fully cooked and golden brown.
7. Serve warm with some brandy cream or ice cream

Thank you to Julia for the recipe!
If you want to see more please visit her Instagram.