Mince pies are a must have during Christmas season; try our mouth-watering, fruity recipe. These deliciously healthy treats are unbelievably easy, quick and fun to make. Perfect to serve your friends and family at Christmas. Recipe by Rose Elliot.
Pineapple Mincemeat (Makes about 2kg)
350g cooking dates
225g each currants, sultanas and chopped stone raisins
75 dried cherries
Gated rind and juice of 1 lemon
Grated rind and juice of 1 orange
50g blanched almonds, chopped
350g cooking apples peeled and grated
350g pineapple, canned in juice, drained and chopped
Put everything in a large saucepan and mix well. Bring to a simmer for 10 minutes to soften the fruit. Cool for 10 minutes. To store spoon into sterilised jars and press a piece of grease-proof paper down on top of the mince meat before putting on the lid. Label and store in the fridge
350g spelt flour
175g butter, cubed
3-4 tbsp water/orange juice
Rub butter into flour in a large bowl until it resembles breadcrumbs. Add 2-3 tbsp water/juice and ‘cut’ into the mixture with a knife until it form large clumps. Add another tbsp of water if needed. Press together into a large ball ready to roll.
Roll out and cut pastry into circles with a cutter and line a pie tin. Cut out slightly smaller circles for lids or use a star cutter to make star lids. Fill with mincemeat and bake in a hot oven (200°C, gas mark 6) for 20 minutes.