Cookery Corner: Mince Pie Recipe

On Cookery corner with Chef Sham from the Cottage restaurant, Jamestown this week. Mince pies was the recipe.

Take a listen to Chef Sham talking to Joe Finnegan here:

To recreate the mince pies here is the recipe:

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Pastry

260/9oz plain flour

200g/7oz cold butter in cubes

140g/5oz icing sugar

2 egg yolk

Vanilla

Filling

175g currants

175g raisins

175g sultanas

50g glacé cherries

100g mixed peel

1 cooking apple peeled, cored & diced into small chunks.

125g suet or butter cut into small cubes.

50g crushed flaked almonds

225g brown sugar

1/2tsp cinnamon

1tsp mixed spice

Grated rind & juice of 1 orange & 1 lemon

200ml brandy.

Makes 12-14

  1. Rub butter into the flour until looks like breadcrumbs.
  2. Add icing sugar, egg yolks & drop of vanilla flavour until all comes together into a dough.
  3. Chill in fridge for 30 mins.
  4. Filling. Add all ingredients except the brandy into a heavy based saucepan & cook on a low heat until butter melted for about 5-10 mins.
  5. Leave to cool
  6. Add brandy & set aside. ( can be made up to 3 months in advance)
  7. Grease a cupcake tin with butter
  8. Take pastry from fridge & roll out onto a floured surface with a rolling pin.
  9. Cut 12 circles using a scones cutter and line the tin.
  10. Add a spoon of the filling and cover with another circle of pastry or star shape.
  11. Bake for 10-15 mins at 180 fan oven or gas mark 5.
  12. Leave to cool for 10 mins then turn out, dust with icing sugar & serve