Here is the recipe for the pastry (if you do have the book, turn to page 86)
Sweet Shortcrust pastry:
1 cup of standard plain flour
75g of butter
1/4 cup of sugar
1 egg yolk
1 tablespoon of water
This recipe works if you double it too which makes it a lot easier.
Sift the flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add the egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using. Use as required for sweet pies and tarts.
2 medium apples, unpeeled, quartered of cored
275g packet vegetable shortening or melted butter
1 1/4 cups of currants
1 1/4 cups of sultanas
1 1/4 cups of raisins
1 1/4 cups of mixed peel
1/4 cup blanched almonds
1 cup brown sugar
1/4 teaspoon of salt
1/2 teaspoon ground nutmeg
2 tablespoons brandy or whisky or lemon juice
This is where I put my own personal touch of cutting corners and I buy the already mixed mincemeat (the one that is already prepared in the red tubs) and for the liquid I used cranberry juice and port.
Mince and finely chop apples, suet, currants, sultanas, raisins, peel and almonds. Add the sugar, salt, nutmeg and liquid (depending on what you are using). Mix well. Spoon the mixture into clean jars and seal. If using fruit juice, refrigerate.
Makes 6 cups.
Christmas mince pies:
400g Sweet Shortcrust Pastry
1 cup of Christmas Mincemeat
1 egg, beaten
On a lightly floured board roll out the pastry to 3mm thickness.
Cut out rounds using 7 cm cutter, and use to line about 16 patty tins (I use mini muffin tins).
Spoon a teaspoon of mincemeat into each base. Brush the edges of the bases with some of the egg. place tops over the filling, pressing slightly around the edges to seal the pies. Glaze with the remaining beaten egg. Bake at 180 Degree C for 15 minutes or until lightly browned. To serve, heat at 140 degree C for 15 minutes or until warm. Dust with sifted icing sugar.
Happy Baking :)