Mulled Wine Mince Pies
These are the Rolls Royce of mince pies, the lightest pastry – more like shortbread. A rich drunken filling, which spent the night marinating in mulled wine before being laid to rest in little tart cases.
For the pastry
170g plain flour
A pinch of salt
100g caster sugar
100g unsalted butter
1 egg yolk
Very cold water to mix
Sift the flour with the salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Rub in the caster sugar. Mix the egg yolk with 2 tablespoons water and add to the mixture.
Mix to a firm dough. The pastry will feel quite crumbly, difficult to handle but will produce a shorter, lighter result.
Chill, wrapped in the fridge for at least 30 minutes before using.
For the filling
250ml ginger wine
50ml whiskey
1 cinnamon stick
1 small cooking apple
60g butter
100g sultanas
100g raisins
100g currants
50g chopped mixed peel
50g chopped almonds
Grated zest of 1 large lemon
½tsp ground mixed spice
85g soft light brown sugar
1 banana chopped
Put the wine, brandy and cinnamon in a saucepan and heat gently until simmering. Remove from heat.
Place sultanas, raisins and currants in the wine, allow to cool, marinade refrigerated for 24 hours. Drain the fruit and reserve. Drink or discard the marinade.
Preheat the oven to 190ºC. roll out the pastry and line a 12 hole muffin/tart tin. Keep the trimmings to make the lids.
Line each little tart with a square of greaseproof, fill with dried lentils, beans or rice and blind bake for 10 minutes.
Prepare the mincemeat: grate the unpeeled apple. Melt the butter and add it, with all the remaining filling ingredients, to the apple. Fill the blind baked cases with mincemeat.
Roll out the pastry trimmings, cutting circles to top each tart, sticking the sides down with a little warm water, sprinkle with caster sugar. Return to the oven for 10-12 minutes, until pale brown.
Whilst delicious warm, allow to cool on a wire rack for at least 10 minutes before eating. Alternatively, store in an airtight container for up to two weeks.