Make Your Own Mincers
Nothing beats mince pies after a big Christmas dinner!
Christmas without mince pies is like Cannon without Ball, Paul without Debbie – it just doesn’t work. You could always pop down the supermarket and buy in your mincers but where’s the fun in that?! The recipe below, spotted in a Sainsbury’s magazine and tweaked ever so slightly, is supposed to make 24 mince pies – trust me, whilst the pastry is enough for 24 the mince meat will probably make in excess of 36! It’s also worth bearing in mind they calculate the 24 based on cutter sizes of 7.5cm and 6cm. So stick on some cheesey Christmas music, pour yourself some booze and get stuck in…
Brown Sugar Pastry
350g Plain flour
75g Brown sugar
125g Cold butter, diced
1 Large egg yolk
Vanilla extract
Begin by preheating the oven to 200˚, fan 180˚, gas mark 6.
Now, sift the flour into your mixing bowl and add in the brown sugar.
Next rub in the butter until the mixture resembles breadcrumbs.
Making a well in the centre, add the egg yolk, a few drops of vanilla extract and 4-5 tablespoons of cold water.
Now for the messy bit, get your hands in there and start to combine the ingredients until they form a soft dough.
Tip it out onto a lightly floured work top and knead briefly until the dough becomes smooth.
Divide your pastry up into 2 or 3 smaller balls, wrap them in cling-film and place in the fridge to chill for 30 minutes.
Whilst waiting for the pastry to chill it’s time to make the mincemeat.
All you need for your own mince meat
Your mincemeat should be a nice thick, sticky consistency
Mincemeat
25g Blanched almonds
50g Ready-to-eat Dried figs
50g Ready-to-eat Stoned dates
50g Ready-to-eat Pitted prunes
50g Dried cranberries
50g Cut mixed peel
50g Regular or Vegetarian suet
1/2 tsp Ground mixed spice
1/2 tsp Ground cinnamon
Grated zest & juice of 1 tangerine
75g Dark soft brown sugar
1 Small Bramley cooking apple, unpeeled & grated (and it really does need to be small!)
2 tbsp Dark rum or Brandy (or Whisky or Orange Liqueur or any other alcohol really, not sure why they only suggest those two)
Demerara sugar for sprinkling
For some reason when you say to most people why don’t you make your own mincemeat they give you a look of both mild contemplation and utter despair, usually responding with “Oh it takes far too long” or “It’s too much faffing and arsing about, you might as well buy it”. Now, it may come as a surprise to learn that from weighing out the ingredients to spooning it into your pastry it will take you around 15 minutes. Yes. 15 whole minutes. Ages isn’t it? Admittedly it may work out costing a little more than buying a jar readymade but I can guarantee it will taste a whole lot better!
Firstly if your almonds aren’t already, blanch them by covering with boiling water for no more than 1 minute. Drain off the hot water and immediately rinse with cold water. Drain again and pat dry to remove excess water. Now holding the almonds between your thumb and index finger, squeeze gently and the skins should slip off.
Put the blanched almonds, figs, dates, prunes and depending on their size, cranberries into a food processor and pulse until roughly chopped.
Transfer to a mixing bowl and add in the remaining ingredients stirring until well mixed.
At this point the recipe states to add 2 tablespoons of your alcohol, personally I felt this was woefully inadequate, you could barely taste the brandy in the first batch I made. If you follow my lead you will stir in a good 4 tablespoons (more if you are so inclined) and leave the mix to stand whilst you turn your attention back to the pastry.
Nothing beats mince pies after a big Christmas dinner!
Having chilled for 30 minutes remove your pastry from the fridge.
Lightly flour your work surface and roll the pastry out thinly.
Using the larger cutter, cut out 24 pie bases and push them into your bun trays.
Add a spoonful of your mincemeat, careful not to add too much as it will bubble over.
Roll out the remaining pastry and cut out the 24 tops with the smaller cutter.
Brush the underside of each top with milk and place on each pie, pinching the edges together to seal them.
Brush your pies with milk, sprinkle generously with demerara sugar and make 2 small cuts in the centre with a knife.
Lastly, bake in your preheated oven for 20-25 minutes.
The best thing about making your own mincemeat is that if you make too much simply put it in an airtight jar and store it in a cool dry place until next year. Alternatively, festively label and decorate your jars and give them out as stocking fillers!
Time for a nice warm mince pie, smothered in cream – enjoy.
And so it seems that these days the big pan is hardly put away. Its thick steel sides show the weathering of the kitchen as gas flames replace the summer sun in our lives. The weight of it upon the hob offers some comfort and a promise that we’ll get through the winter with the aid of root vegetables and thick cuts of meat. Marrying the two comes in no better form than the Lancashire Hotpot. 
My turn to cook tonight and I’ll be cooking Udon. Or my partner will and I will take the credit… 
It most certainly is the weather for stews at the moment. Grey skies and a cold chill mean large pans bubbling with rich, dark meats and thick cut root vegetables. With that in mind it was perfect timing for there to be a market day at Hoghton Tower where I could stock up with lots of amusingly shaped vegetables which were covered in mud. 
It has been a lazy weekend for me. After the excitement and travel of last week I found my creativity needed washing and ironing, leaving me naked for a couple of days. And cooking whilst naked, creatively or otherwise, is never a good idea. So I fished around for an easy recipe and found it on 
This meal was actually cooked (and eaten) last week along and preceeded the Apple and Pear pie. But knowing that this weekend would be a quiet one for the kitchen I thought to save it. 
