Choco­late Mince Pies

Easy Food Special - - CÁCA MILIS -

MAKES 12 For the mince­meat:

125g raisins

185g cur­rants

50ml brandy

Zest of 1 lemon, juice of ½ lemon

150g shred­ded suet

125g dark brown sugar 45g chopped mixed peel ½ tsp nut­meg, grated 1 medium Bram­ley ap­ple, peeled and grated

For the pas­try:

280g plain flour, sifted

125g ic­ing sugar, sifted

50g co­coa pow­der, sifted A pinch of salt

200g but­ter, cold and diced 2 egg yolks

Zest of 2 clemen­tines

Juice of 2 clemen­tines 2 tbsp milk

1 egg, beaten 1 To make the mince­meat, add the raisins and cur­rants to a bowl and pour in the brandy and lemon juice. Soak for one hour, then drain and set the brandy aside.

2 In a large bowl, add all of the ingredient­s to­gether in the order given. Mix well, then pour in the brandy and stir again.

3 Spoon the mix­ture into ster­ilised jars, press the meat down into the jar to re­move any air, cover and leave for at least a fort­night.

4 To make the pas­try, add the flour, ic­ing sugar, co­coa pow­der and salt into a bowl and mix to­gether. Add the but­ter to the bowl and rub it in us­ing your fin­ger­tips (make sure your hands are clean), un­til the mix­ture re­sem­bles bread­crumbs. Stir in the egg un­til the mix­ture comes to­gether. You may need to add a lit­tle cold water.

5 Turn the dough out onto a lightly-floured sur­face and knead it briefly un­til smooth. Wrap it in cling­film and leave to chill in the fridge for one hour.

6 Pre­heat the oven to 200˚C/180˚C fan/gas mark 6. In a bowl, mix to­gether the mince­meat, cle­men­tine zest and juice.

7 Re­move the pas­try from the fridge and roll out to a thick­ness of 0.5cm. Us­ing a 7.5cm fluted cut­ter, stamp out 12 discs from the pas­try and use them to line a 12-hole bun tin. Fill each hole with two tea­spoons of the mince­meat mix­ture and brush the edges with a lit­tle milk. Us­ing a 6cm fluted cut­ter, cut out 12 cir­cles and use them to top the mince pies, press­ing the edges to­gether with your fin­ger­tips.

8 Brush the top of each mince pie with the beaten egg. Bake in the oven for 20-25 min­utes, or un­til the pas­try is cooked through.

A Christ­mas clas­sic the kids will love to help make... and eat!

FR EEZE & KEEP

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