Little star Mince pies
For us, there is no Christmas without mince pies! I am making mine now so they are out of the way and ready for when the French cousins arrive: they do keep very well for a few weeks plus they are handy to have if any guest drops in before Christmas !
Ingredients list :
(For the mincemeat)
Goose fat 80g
Granny smith 1 grated (with skin on)
Mix of raisins and currants 300g
Mix candied peel 80g
Dark brown sugar 125g
Grated zest and juice of 1 orange and 1 lemon
Roasted hazelnuts 2 Tbsp
Chopped walnuts 50g
Ground mixed spices 1Tbsp
Ground cinnamon 2 Tbsp
Pinch of grated nutmeg
Capful of rum
Mix all the ingredients together in a plastic container and leave at room temperature for a few days. All the spices and fruit flavour need to mingle and blossom.
Prepare some puff pastry or short-crust one – enough for about 12 small pies and their star shaped lids. I make my own short-crust with almond powder and goose fat – on top of the usual ingredients and it is extra crumbly.
Cut circles and stars with cut-out shapes and place them in a mince pie or muffin tray. Carefully fill each disk with a small spoonful of mince, put the star on top and brush with an egg yolk.
Put in the oven for 30 min. at 170° : Serve warm with brandy butter.
This recipe was inspired by one from Ottolenghi – but I’ve replaced his suet with goose fat because it is healthier and more appropriate for the season!