Filling
- 100g Bramley apple, grated
- 100g currents
- 100g sultanas
- 100g raisins
- 50g mixed peel
- 100g vegetable suet
- 125g soft brown sugar
- 20ml lemon juice
- 1g nutmeg
- 1g cinnamon
- 60ml dark rum
- 5g Maldon sea salt
Matt Abe's Mince Pies
Ingredients
Pastry
- 100g unsalted butter
- 75g caster sugar
- 1 egg
- 230g plain flour
- 2g fine sea salt
Method
Filling
Mix all the ingredients together and warm in a pan over a gentle heat until the suet has melted.
Once the mix is glossy pulse the mix in a food processor and allow to cool.
Pastry
Mix the dry ingredients and butter together to form a fine crumb, add the egg to and mix together to form the sweet pastry. Wrap in cling film and allow to rest in the fridge for 30 minutes.
Once rested remove the pastry from the fridge and roll to the desired thickness and line your pie moulds. Blind bake at 180c for 8 mins until golden brown. Also bake the remaining pastry trim and excess.
Once cool roughly chop to form a crumble to top the mince pies with.
Fill your pies with the mince meat and top with crumble. Best served warmed dusted with a little icing sugar.
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