Anton Du Bake’s Mince Pies
In the lead up to Christmas Strictly judge Anton Du Beke is helping out some of the country's amateur bakers in need of a helping hand. He’s meeting Adam who wants to improve his skills so he can make Christmas treats with his son, James. Anton teaches Adam to make mince pies to wow his family this Christmas - but what will James make of them?!
Anton Du Bake’s Mince Pies
Makes: 12
Ingredients
For the mincemeat:150g mixture of dried fruit, raisins, currants, sultanas50g glace cherriés, chopped1 eating apple, gratedZest and juice of 1 large orange, plus extra 3 tbsp (swap for port, brandy or whisky if liked)25g suet (of your choice)50g dark brown soft sugar1/2 tsp ground mixed spice
For the pastry:350g plain flour1 tbsp caster sugar175g butter, chilled and cubed1 egg, beaten1 egg, beaten to glazeTo finish: Icing sugar to dust
Method
1.For the mincemeat, place the dried fruit, cherries, sugar, apple, zest and juice of the orange, suet, sugar and mixed spice in a bowl. Stir together and set aside. You can use the mince immediately but it will taste even better if it is placed into a sterilised jar and used after 2 weeks. If you use alcohol it will last for up to 6 months in the fridge.
2. For the pastry, put the flour and sugar into a bowl. Mix together then rub in the butter until the mixture resembles fine breadcrumbs. Add the egg, 2-3 tbsp water and mix until the pastry comes together. You may need to add more or less water. Use your hands to bring the pastry together in a ball. Do not overwork the pastry or it will shrink when cooked. Shape the dough into a disc, wrap in greaseproof or cling film and chill in the fridge for 30 minutes.
3. Preheat the oven to 200C/Gas Mark 6.
4. Roll out two thirds of the chilled pastry out on a lightly floured surface until 5mm thick. Stamp out 12 rounds with a plain or fluted 8cm cutter re-rolling trimmings. Roll out the remaining pastry to cut out 12 rounds from a 6 cm cutter for the lids.
5. Lightly butter a 12-hole bun tin. Line with the 8cm rounds of pastry. Fill with about 1 ½ tsp of the mincemeat mixture including any liquid, being careful not to overfill. Brush the rims of the pastry lids with a little egg wash then the top with the smaller rounds press to seal the edges together. Make a small cut in the tops. Brush with beaten egg to glaze. Bake for 15-20 minutes until golden brown. Allow to cool in the tin for a few minutes before removing from the tin and allowing to cool on a wire rack. Serve warm or at room temperature dusted with icing sugar.