Mince Lies (Pies)
Every Christmas, I always feel left out because I don't like mince pies. If you know me then you know that I am 150% into Christmas. I start thinking about in July, only joking, probably more like January and really like to go to town decorating and baking anything I can to Christmas it up. Though one thing has always eluded me, the joy of tucking into a mince pie. So why don't I like them? Basically because mince meat is awful and invention of the Victorian era when lets face it they didn't have anything much better to use. Now I know many of you will like a mince pie BUT if you don't (or even if you do) try these mince lies. You will need:
- Frozen cranberries
- Sugar
- Vanilla extract
- Shortcrust pastry
- Dried apricots
- Ground almonds
- Currants
- Brandy or rum
- Cinnamon
- Eggs
- Icing sugar
Ok so start by placing a couple handfuls of currants in a bowl with a few tablespoons of brandy or rum. Then get about 200g frozen cranberries in a saucepan with a little water and cook down. Once that has cooked add about 3/4 cup to a whole cup caster sugar and stir so the sugar dissolves. Cranberries are really very sour so you will need to make sure you counteract that. Add a good handful of chopped dried apricots, the currants and a teaspoon each of vanilla and cinnamon. Stir well and adjust the contents to suit your taste. Then add ground almonds so the mixture isn't too wet and is more solid than liquid. Then and you can either make your own or buy shortcrust pastry. Mould them into a 12 hole tin. Place a spoonful of filling in. Egg wash the sides so a shortcrust pastry star will fit on top. Then egg wash them and place them in an oven at around 200 degrees. Keep an eye on them and when cooked take out the oven and allow to cool. Once cool dust with icing sugar and enjoy your mince lie!