Rum Mincemeat and Mince Pies

Preparation time: Cooking time:

Ingredients

(Makes: 3 x 450g jars mincemeat; 24 mince pies )

225g seedless raisins

225g currants

225g sultanas

100g glacé cherries, quartered

120ml rum

2tbsp lemon juice

½tsp ground cinnamon

½tsp ground nutmeg

75g butter

175g light muscovado sugar

For the mince pies:

400g plain flour

¼tsp salt

100g chilled butter, cut into pieces

100g white vegetable fat, cut into pieces 2tsp caster sugar

1 egg yolk

Chilled water, to mix

Beaten egg or milk, to glaze

To make the mincemeat, put the dried fruit and cherries in a large mixing bowl with the rum. Stir well, then cover and leave to soak overnight.

Next day, stir in the lemon juice, cinnamon and nutmeg. Melt the butter and add the sugar. Heat gently until the sugar dissolves, then stir into the fruit mixture. Pot in sterilised jars. Keep in a cool place for up to 3 months.

For the mince pies, sift the flour and salt into a large bowl. Rub in the butter and white vegetable fat until the mixture looks like breadcrumbs. Stir in the sugar and egg yolk, then add just enough chilled water (about 4tbsp) to make a soft (not sticky) dough. Wrap and chill for 15min. Meanwhile, preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

Roll out the pastr y on a lightly floured sur face and use half to line 2 bun trays. Roll out and cut lids from remaining pastr y – in star shapes, if wished.

Fill each pastr y case with 1tsp mincemeat. Top with the lids, dampened with a little water, and press to seal. Glaze with beaten egg or milk and bake for approx. 20min. Cool, then pack in air tight containers, or freeze in boxes.