Following in my tradition for the Christmas articles, I like to bring something from England to share.
There are many English traditions at Christmas, such as the Christmas Cracker, as well as many traditional foods. This year, I want to share one of the desserts we always have for Christmas dinner—mince pies.
Mince pies, like Christmas pudding, were originally filled with meat, such as lamb. Today, however, they don’t have any meat. Instead, they are a dessert filled with a dried fruit mix. They were first made in an oval shape to represent the manger that Jesus slept in as a baby, with the top representing his swaddling clothes.
A custom from the middle ages says that if you eat a mince pie on every day from Christmas to Twelfth Night (Jan. 6), you will have happiness for the next 12 months.
Here is a recipe to make them from scratch, but you can purchase the mince filling online. If you are like me, and always run out of time to make them yourself, you can go to World Market, and buy them already made. I like mine served warm with heavy cream or ice cream.
Homemade Mincemeat
- 4 tablespoons (55 grams) butter
- 1 cup (240 ml) unsweetened apple juice
- 2 large apples, peeled, cored, and grated
- 1/2 cup (90 grams) dark raisins
- 1/2 cup (90 grams) golden raisins
- 1/2 cup (70 grams) dried currants
- 1/2 cup (75 grams) dried cranberries or cherries
- 1/2 cup (100 grams) dried figs (or prunes or dates), chopped
- 3/4 cup (120 grams) candied mixed peel
- 1/2 cup (100 grams) candied red cherries, chopped
- Zest and juice of one orange or lemon
- 2/3 cup (140 grams) packed dark brown sugar
- 1/3 cup (80 ml) dark or light rum
- 1/3 cup (80 ml) brandy or cognac
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Place all the ingredients in a large dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2 to 4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month.
Note: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat. Otherwise, it may not keep a month.
Makes about 4 cups (1 liter) of mincemeat.
Pastry
- 375 grams plain flour
- 260 grams unsalted butter, softened
- 125 grams caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
Heat oven to 220C/200C fan/gas 7 (425/400ºF). Roll out the pastry to 3mm thick. Using a round cutter (about 10cm) cut out 16 bases. Place them into muffin trays. Put 11⁄2 tablespoons mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids, and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
Bake mince pies for 15 to 20 minutes or until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
Bon Appétit.
Wishing you and your family a very Merry Christmas and a Happy and Prosperous New Year.
Lorraine Ryall is a Multi-Million Dollar producer for the past seven years. You can reach Lorraine at (602) 571-6799, send an email to Lorraine@Homes2SellAZ.com, or visit her website at www.Homes2SellAZ.com.