Mince Pies
(Refined Sugar & Aspartame Free!)
Christmas is coming, the goose is getting fat
Please put a penny in the old man's hat
If you haven't got a penny, a ha'penny will do
If you haven't got a ha'penny, then God bless
you!
Christmas is just around the
corner so here is a recipe for Mince Pie which you and your whole
family can enjoy whilst you get ready for the festive season. The sticky fruit filling will make eating the
mince pie easy for any weaning baby whilst the Adult-Add on will create a more
lavish mince pie for you to enjoy. Merry
Christmas!
All our recipes are 100% refined sugar and aspartame free. They are given the thumbs-up by our own families before sharing them with yours.
Makes enough for 12 mince
pies
For the mincemeat:
125g dried figs
4 tbsp water
50g butter
125ml apple juice
100g sultanas
100g currents
50g raisins
2 tsp mixed spice
½ tsp cinnamon
¼ tsp ginger
Pinch of nutmeg
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
For the pastry:
225g plain flour
100g butter
Cold water (1 tsp per 25g of flour)
For the glaze:
1 egg, beaten
1.
Pre heat the oven to 200ºC (180C Fan) gas mark 6
TO MAKE THE MINCEMEAT
- Finely chop the figs and put in a pan with 4 Tbsp of water
- Bring to the boil and leave to gently simmer for about 10 minutes, or until all the water has been absorbed
- Place the stewed figs into a bowl and set aside
- Put the butter and apple juice in the pan and on a low heat gently melt the butter
- Meanwhile in a bowl mix the sultanas, currents, raisins, spices and zest together
- Once the butter has melted tip in the ingredients from the bowl, add the figs and stir well
- Bring the mixture to the boil and simmer on a low heat for bout 10-15 minutes, stirring occasionally
- Take off the heat once the liquid has been absorbed and the fruit mixture looks sticky and glossy
TO MAKE THE PASTRY
- Sift the flour into a bowl
- Cut the butter into chunks and add to the flour
- Using your fingertips rub the flour and butter together to make breadcrumbs
- Sprinkle the water over the breadcrumbs and mix together until all ingredients have been combined
- Place the pastry onto a well floured surface and knead
- Dust your rolling pin with flour and roll out the pastry
- Cut out 12 rounds using an 8.5cm pastry cutter and 12 rounds using a 6.5cm pastry cutter
- Lightly grease a 12 hole shallow bun/muffin tin with butter
- Place the larger pastry rounds into the holes and add a generous spoonful of mincemeat
- Top with the smaller pastry rounds
- Brush the beaten egg over the top of the mince pies
- Place into the oven and bake for 20-25 minutes or until the pastry turns golden
Tip: Get creative with your mince pies; use different shaped
pastry cutters for the tops, for example stars, or Christmas trees
Adult add on: For those adults wanting to enjoy their mince
pies with a little festive cheer, halve the mincemeat then stir in a couple of
Tbsp of your favourite tipple (i.e. brandy, sherry or rum) to the halved
mixture before placing into the pastry rounds.
Once baked sprinkle with icing sugar and serve with brandy butter...yummy!
Leftovers: Make fig rolls with your left over figs and
pastry. Repeat steps 2 – 4 then using a
fork mash the stewed figs. Roll out the
spare pastry into a rectangular shape.
Place the squashed figs down one of the longer sides. Brush some beaten egg along the opposite side
and fold over the fig, creating a long sausage shape. With a sharp knife cut the sausage up into
smaller pieces. Prick the biscuits with
a fork, place on a greased baking tray and pop into the oven and bake for about
20 minutes
Health: These mince pies are ideal for constipation. They are full of dried fruit so will help get things moving!
We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries.
Thank you x
Images copyright to Yummy Discoveries Ltd
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