Mince Pies

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

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

Ingredients

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Dessert

Ingredients

Method