Lisa Faulkner's mince pies
Also known as 'mincemeat financiers' these sweet treats will bring a smile to all the family this Christmas.
Try John Torode's glazed Christmas ham
(Makes 35-40)
**Ingredients:**
For the mincemeat:
500g currants 500g raisins500g peeled and cored cooking apples1-2 tbsp brandy1 tsp mixed spice½ tsp ground cinnamon500g sultanas500g soft brown sugar500g shredded suet1 orange, zest and juice
For the financiers:
185g salted butter200g icing sugar90g plain flour100g ground almonds6 egg whites1 spoonful mincemeatIcing sugar, for dusting
**Method:** _For the mincemeat:_
First make the mincemeat. Preheat the oven to 160c (325f), gas mark 3, put 7 clean jars on a baking tray and place in an oven to sterilise for at least 5 minutes.
Put the currants, raisins, apples, brandy, mixed spice and cinnamon into a food processor or blender and blitz until well mixed. Put the sultanas, sugar, suet, orange zest and juice into a bowl and mix together. Add the processed mixture and stir until mixed. Store in the jars.
For the financiers:
Preheat oven to 180C
Melt the butter in a saucepan over a low heat. Once it has melted, leave it on the heat until a nice brown sediment forms and it starts to smell nutty. This is beurre noisette, or a brown butter.
Mix together the icing sugar, flour and ground almonds. In a separate bowl, whisk the egg whites until frothy, then whisk in the dry ingredients. Whisk this mixture into the beurre noisette.
Pour the mixture into a piping bag and allow to rest in the fridge for an hour before piping into tiny muffin moulds, about three-quarters full (they will puff up as they cook).
Place a spoonful of mincemeat into the centre of each mould and bake in the oven for 12-15 minutes. Leave to cool in their moulds and then carefully turn out. Dust with a little icing sugar if you fancy.