Mince Pies and Brandy Cream

Mince Pies & Brandy Cream

Oven 180C Fan

I only use Robertson’s mincemeat (you’ll need 2 jars) or the kids walk around with long faces - which is just not Christmassy. Put 2 tsp of whisky in each jar and stir. This gives a good kick and makes them succulent.

16oz plain fine flour

10oz unsalted butter

1 level tsp salt

A drop vanilla (optional)

2oz icing sugar

Mix in food processor until ‘crumbs’

Add:

2 egg yolks and quarter to half a glass of cold water while whizzing until forms a playdough ball. Do not over mix or handle. Mixture should be quite moist.

Turn half onto floured board and avoid touching too much (use fingertips). Roll out in one direction, rotating patty, using plenty of flour. You should make about 30. If you make less, the pastry could have been rolled thinner. Use a good tsp of mincemeat, it should be just under the rim of the base of the pie, too much and it will overflow and make them sticky and hard to get out, too little and they will be dry and thin.

I use a bigger cutter for the base, and smaller cutter for the lid. Wet the rim of the lid to glue the top to the base, press down gently. Use an egg cup to squash down. Make a little cut in the top. Bake about 15 minutes until pale golden. Serve warm. They heat up well and keep for a good couple of weeks in a airtight box.

Serve with:

Brandy Cream

Double cream, whipped gently, so just thickened

Courvoisier Brandy, just a splash (it’s really worth it)

Icing Sugar (sieved), a desert spoonful to taste

Amanda

Nantgwynfaen Organic Farm