Mince Pies

Name: Mince Pies
Yield: Makes 18 small pies
Ingredients: 1½ cups (300 g) firmly packed dark brown sugar; 1 teaspoon unsalted butter; 1 cooking apple, cored, peeled, and chopped; 1 lemon; 2 oz (60 g) coarsely ground or finely chopped lamb or mutton; 1 egg yolk beaten with 1 tablespoon whole milk, for egg wash; 2 egg yolks, lightly beaten; 14 oz (400 g) mincemeat (about 1¾ cups); ¾ lb (340 g) mincemeat (about 1½ cups); Unsalted butter, for frying; Pinch of sea salt; ¾ cup plus 2 tablespoons (200 g) cold butter, cut into cubes, plus room-temperature butter for the pans; 2 tablespoons ice-cold water; 5 tablespoons (75 ml) brandy; 2 teaspoons orange marmalade; 2¾ cups (345 g) flour, plus more for the work surface and the pans; ⅓ cup (40 g) confectioners’ sugar; 5¼ oz (150 g) shredded suet (about 1¼ cups); 1 cup (150 g) raisins; 1 cup (150 g) dried currants; 1 oz (30 g) candied citrus peel, finely chopped

Preparation info

Makes
18
small pies

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

Mince pie was on the table of the nobility in medieval times. The filling mixed fruits, spices, brandy, suet, and meat (or sometimes even fish), with beef, veal, or ox tongue the most common choices. The pie made an appearance at every major special occasion but was increasingly favored at Christmas. Then, with the arrival of Puritan rule in 1640s, mince pies were banished along with other festive foods, returning to the table in 1660 with the restoration of the monarchy. By this time, the

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Dessert

Ingredients

Method