For the rich sweet pastry:
115g strong bread flour
115g plain flour
85g caster sugar
85g ground almonds
170g unsalted butter, softened
50g egg (cold)
For the mincemeat:
125g sultanas
125g currants
50g mixed peel
125g demerara sugar, plus extra for sprinkling
15g toasted flaked almonds
7g mixed spice
7g cinnamon
7g nutmeg
185g apple pie filling
Juice and zest of ½ orange
Juice and zest of ½ lemon
15ml rum
15ml brandy
60g unsalted butter
125g vegetable suet
SERVES: 12
PREPARATION: 1 hour
COOKING TIME: 35 minutes
To make the rich sweet pastry, place both flours, sugar and almonds in a plastic bowl and mix them together until thoroughly dispersed.
Add the butter and blend with the powders until a smooth paste is formed. Although this will look like a workable paste at this point, it will be crumbly as it still requires the egg to bind it together.
Add the egg and gently blend this through. Stop mixing as soon as it comes together.
Leave the paste for 20 minutes to firm up a little before use. If it is still too soft to use, then place it in the refrigerator for 20 minutes. Bring it back out and gently knead the paste a little to even out the temperature. Leave it for 5 minutes to firm up.
Line six 10cm diameter tart cases. Dock the base with a fork to help release any trapped steam during baking.
Place pastry cases on a baking tray, then place in oven and part bake at 180°C/350°F/
Gas Mark 4 for 10-12 minutes (until the top edge just starts to show signs of turning golden).
If the bottom of your sweet pastry puffs up during baking, press it down with tissue. Do this about 10 minutes into the bake as the pastry will be flexible.
Using more of the pastry, roll out some as above and cut out some star shapes.
Carefully place the stars on a baking tray, then place in the oven and part bake at 180°C/350°F/Gas Mark 4 for 8-10 minutes.
To make the mincemeat filling, place all the ingredients (except for butter and suet) in a large plastic bowl and stir together until mixed.
Gently melt the butter in the microwave or over a pan of hot water and then stir through the fruit mixture.
Finally, add the suet to the mixture and gently fold through until evenly dispersed. Be careful not to damage the suet pieces as you fold them through the mixture.
Construct the mince pies.
Place 85g of the mincemeat filling into the part-baked pastry case and flatten them level. Place a partly based pastry star on top of the filling. Spray a little water over the top of the pastry and sprinkle with demerara sugar.
Place the filled pastry cases onto a baking tray, then bake at 180°C/350°F/Gas Mark 4 for 12-15 minutes.
