Mince Pie Madness

In honor of Mum & Dad's annual New Year's Eve party, and in a vague attempt to introduce to the festivities an edible tradition other than the perennial, very trendy, pomegranate margaritas, today we have made mince pies. 1,000,000 of them. Well... 78, which comes to the same when your guest list numbers 20.

 Traditional mincemeat contains, along with apples, dried fruit, sugar, and spices, two problem children: suet and mixed peel. This threatened to put a damper on the adventure since neither is endemic to US supermarkets, or particularly delicious. Fortunately Minmi can use Google, and he found a lovely recipe that solved all our transatlantic vegetarian problems.

Mincemeat is really the kind of thing you make, put in jars, and keep for a long time-- but Mum & Dad politely declined to have their house filled with jars of mincemeat (some foreign concept called a "diet") so we halved the recipe. Our adaptation, printed below, makes enough to fill a 13x9 pyrex dish, then seventy-eight muffin-pan sized mini pies, then twenty hungry people's tummies. Or, one great big ravenous college freshman's tummy. Whatever happened to my little brother?

The proper accompaniment to mince pies is brandy butter, which is something like buttercream but with more butter and alcohol i.e. delicious. The way it melts on warm mince pies is enough to make anyone give up their New Year's resolution.

Mince Pies (adapted from Poires au Chocolat)

Mincemeat:
225 g sour or cooking apples (we used 1 big Crispin)
255 g raisins
255 g golden raisins or currants
115 g unsalted butter, cubed
Juice & zest of 1 orange
Juice & zest of 1 lemon
25 g slivered almonds, roughly chopped
2 tsp mixed spice (recipe below)
1/4 tsp cinnamon
1/4 tsp nutmeg
3 Tbs brandy


Mix all the ingredients except the brandy, and let it sit, covered, in a cool place overnight or at least a few hours. Then put it in a baking dish, cover with foil, and bake at 225 F for 2 to 3 hours. Once it's cooled most of the way down, stir in the brandy... then restrain yourself from eating it all with a spoon!


Flaky Pastry:

SO MUCH BUTTER

700 g flour (I like to use half whole wheat, half white-- for textural rather than nutritional reasons of course)
300 g unsalted butter
enough cold water just to make a ball that leaves the bowl cleanly






 Pastry has a bad reputation, but if you're patient and if you have one of these magic beasties you can't really go wrong. Wrap it in cling film/saran wrap and let it chill in the fridge before rolling, and then use a biscuit cutter or the top of a glass to make your circles. Since we're at home, I had fun with all Mum's cookie cutters. Make sure to roll it really thin, because it puffs up and you want to leave room for plenty of mincemeat! After filling the pies, we topped them with little shapes (successful) and lids (less successful) and baked for 15-20 minutes at 400 F. We had a hunk of pastry left over when the mincemeat ran out.... good excuse for some jam tarts!

Mixed spice is commonly available in the UK, but over here it's not really a thing. Here's a recipe to make your own.

Mixed Spice:
8 parts cinnamon
4 parts ground coriander seed
2 parts allspice
1 part nutmeg
1 part ground ginger
1 part ground cloves


And, finally, the crowning glory of mince pies and Christmas puddings alike, brandy butter!

MORE BUTTER

Cousin Phil's Brandy Butter:
170 g unsalted butter, softened
170g icing/confectioner's sugar
pinch or ground nutmeg
pinch of cinnamon
zest of 1 orange
6 Tbs brandy




 Mix everything except the brandy until well combined. Slowly stir in the brandy-- there'll come a point when the butter mixture will absorb no more booze, so go slow and stop when you get there. Again, practicing great self restraint, decant into a pretty bowl and leave in the fridge until serving.