The run up to Christmas (and arguably a week or two after) is the only time you can acceptably eat pastry every day. Or at least that’s what my mum thought and anyone who knew her knows it wasn’t worth disagreeing. And why would you? The pastry in question is short and crisp, encasing brandy-laced mincemeat, plump with dried fruit and flecked with almonds. Making that mincemeat in early November is one of those family moments I cherish. It’s a tradition my girls are pining for even before the excitement of Halloween. It’s both satisfying and special, hinting at the joy of Christmas to come.
I’ve been making mincemeat and mince pies with my daughters since they were 18 months old; teaching them what I learned from my mum. She was of course the expert but, guided by her, I was making them myself from the age of 11. I always proudly notified my best friend Christina (by old school land-line) when a fresh batch had been baked. My brother and I would happily scoff them as fast as my mum and I could make them. But on Christmas Day, it was a decadent treat to lift the pastry lid, spread brandy butter over the mincemeat, replace the lid and devour! I can’t recall whether that became before or after the obligatory turkey, chipolata and mayonnaise sandwich encased in my mum’s granary bread. Probably best not to dwell on that!
Shortcrust pastry does take a bit of practice but mince pies are reasonably forgiving. No blind baking required and pastry cutters can help hide a multitude of sins. If you really can’t face making pastry, buy a good quality all butter one. But I urge you to have a go at making your own mincemeat. It’s lovely to do as a family, borrowing from stir up Sunday and making a wish as you mix all the rich ingredients. Of which there are quite a few to buy, and they aren’t cheap. But it really is worth it. The difference between your own and the syrupy-sweet viscose version you find in the shops couldn’t be more striking. Have a try and I promise you’ll never buy a supermarket mince pie again.
If you’re keen for some in person tips and want a fun couple of hours for you and a few friends, I host mince pie making workshops at my kitchen table. You’ll make your own mincemeat (to take home), your own shortcrust pastry and half a dozen mince pies (also to take home). You’ll be treated to one of my mince pies and a glass of fizz or mulled wine. Contact me on roseyjeffery@me.com to book.
Mincemeat (to fill 3 x 400g jam jars) adapted from Cooking Explained, Barbara Hammond
- 200g suet
- 200g cooking apple
- 200g raisins
- 200g sultanas
- 200g currants
- 2-4 tbsp brandy (optional?!)
- 200g mixed peel
- 50g flaked almonds
- grated zest of 1/2 lemon
- juice 1/2 lemon
- 1/2 tsp mixed spice
- 200g brown sugar
- Grate the apples into a large bowl, add the lemon zest and squeeze over the lemon juice.
- Measure out the rest of the ingredients and add it to the bowl.
- It will need a really good stir, allowing all family members to take a turn and make a wish 🙂
- When everything is fully incorporated, pack the mincemeat into prepared (i.e. sterilised) jam jars. Jam jars can be sterilised by putting them through a dishwasher cycle. Or for speed, wash with soapy water and put in the oven on a low temp for 10 mins.
- Store the mincemeat in the fridge until you are ready to make your pies.
@Shelovescake 
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