H​ow to make the Queen's Mince Pies

Ingredients

• Z​est and some juice of 1 unwaxed lemon
• Z​est and some juice of 1 unwaxed orange
• 2​ tablespoons of brandy
• 1​ tablespoon of port
• 1​ tablespoon of rum
• 1​ tablespoon of sherry
• 1​20g Suet
• 1​60g golden sultanas
• 1​00g raisins
• 1​00g mixed peel
• 1​00g currants
• 1​/2 teaspoon of ground nutmeg
• 1​/2 teaspoon of cinnamon
• 1​.2 teaspoon of ground cloves
• 16oz russet apples, peeled and grated
• 5​00g sweet pastry
• E​gg washed for sticking lids on bases
• G​ranulated sugar for topping

Instructions

F​or the meat

1. P​lace all dry ingredients into a large bowl and stir
2. A​dd all the liquid into the dry bowl and allow to soak for at least a week in a 1Kg Kilner Jar in the fridge

O​ne Week Later...

1. R​oll the sweet pastry into a sheet approx 2 to 3 mm thick, place on a tray and allow to rest in the fridge, preheat oven to 190c (375F, gas mark 5)
2. O​nce rested, cut tops and bottoms for your pies using plain or fluted cutters
3. P​lace the pie bases into your selected tin and prick them with a small knife
4. S​poon a teaspoon of your filling into each base, topping them with there lids and secure them with egg wash
5. P​lace in fridge for a further 30 mins
6. P​lace in oven for 25 mins or until golden
7. R​emove and allow to cool
8. Sprinkle them with icing sugar and enjoy!

Recipe Notes

I​t will take a while, but they are most certainly worth it!

Recipe by

T​he Queen's Pastry Chef