Sat, 12 December 2015
Crumble topped mince pies with homemade mincemeat and all butter pastry from Chef Patrick Ryan from Firehouse Bakery in Delgany.
This recipe was given to Patrick by his Uncle Paul. Patrick claims that once you try it, you will never buy mincemeat again. He uses this mincemeat recipe all year and not just for Christmas. From mince pies to hot cross buns and fruit loaves to raisin swirls, once you have made a batch you will find yourself dipping into it throughout the year.
Ingredients:
500g sultanas
500g raisins
250g dried cranberries
250g currents
Zest and juice of 3 oranges
Zest and juice of 3 lemons
250g brown sugar
250g melted butter
5g nutmeg
5g cinnamon
5g ground cloves
150 ml dark ru
150 ml brandy
Method:
1. In a large mixing bowl combine the dried fruits, orange zest, lemon zest, brown sugar and spices. Mix together.
2. Add the melted butter, orange and lemon juice along with the brandy and rum. Mix well.
3. Place into a clean container. Store in the fridge. Leave to marinade over night or for at least 2 weeks if you can before using in order to let the flavours develop. The longer the better. Patrick makes his Christmas mincemeat in September. The recipe will keep for at least a year.
All Butter Sweet Pastry
Ingredients:
375g plain flour
250g butter
125g icing sugar
1 whole egg
1 egg yolk
Zest of 1 lemon
Method:
1. Add the butter and sugar to a mixing bowl and mix together.
2. Add the flour, eggs and lemon zest to the butter mixture and mix until the pastry comes together.
3. Divide the dough into two batches, flatten into discs and wrap in clingfilm, refrigerating for at least an hour or until firm.
Crumble topping
Ingredients:
150g white flour
100g butter diced
50g caster sugar
Method:
1. In a clean bowl combine the flour and sugar.
2. Add the diced butter to the flour.
3. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
4. Place the crumble topping into the fridge until required
To assemble the mince pies:
1. Roll out a piece of the dough on a lightly floured worksurface, rolling to about 3mm thick.
2. Use an 8cm round cookie cutter to cut out as many discs as you can, setting the trimmings aside.
3. Use the pastry discs to carefully line the holes of two 12xhole bun trays. The trimmings of pastry can be reformed into a ball and placed into the fridge to be used later.
4. Fill each pie level with mincemeat, don't overfill as the pies have a tendency to leak and glue themselves to the tins if you do.
5. Cover each mince pie with crumble
6. Preheat the oven to 170c. Bake for 35 to 40 minutes or until the pastry is a golden brown.
7. Allow to cool in the trays for 10 minutes before carefully lifting out and setting onto a wire rack to cool completely.
8. Serve with brandy custard.
