Christmas Mince Pies especially for you - Hive Top Chef!

Light, flaky and buttery pastry with a rich spiced brandied fruit mince filling, totally irresistible and a notch above the mass-produced store-bought ones.

Our Christmas simply ain't the same without my homemade Mince Pies, they may not look picture perfect as those in the shops, but the taste surpasses them by far. I have to place them out of sight once they're baked as it's way too tempting to have another, and yet another before Christmas day :)

The very first thing to make is the spiced brandied fruit mince filling as it has to stand for at least three weeks. I ran out of time though so mine only had a week to soak up all the goodness, but it still is absolutely yummy.
I gave you a little foretaste of this when I wrote about those Gremlins & Paying it Forward:

Sugar & Spice & all Things Nice
I finally got around to making that spicey brandied fruit filling for the Christmas mince pies - Cake fruit, Cinnamon, Mixed spices, Cinnamon stick, Brown Sugar, Orange Rind & juice, Grated Apple & Butter slowly boiled, and Brandy added afterward. Bottled and supposed to stand for 3 weeks to soak up all the juices, but one week had to do as I started too late - it still tastes delicious!
I doubled up this recipe and it made just enough for my pastry that I also doubled up.

Spicy Fruit Mince Filling

• 375 ml mixed dried fruit
• 1 medium Granny Smith apple – peeled, cored & grated
• 125 ml brown sugar
• 15 ml finely zested Orange rind
• 50 ml fresh Orange juice
• 30 ml Brandy
• 10 ml Mixed Spice
• 5 ml Cinnamon
• 50 gram Butter
• 100 ml extra Brandy

Place all except the 100 ml Brandy in a large pot, let it soak for about an hour, then place on medium heat, stirring to melt the ingredients and simmer over a low heat for about 10 minutes, all until most of the liquid has evaporated.
Store in a glass jar in the refrigerator for at least three weeks before using.

I doubled my favourite pastry recipe - yielded 3 dozen Christmas mince pies.

Buttery flaky Pastry

• 125 gram frozen Butter
• 650 ml Cake Flour
• 2 ml Salt
• 30 ml Vinegar
• 1 Egg Yolk
• Iced water - added to the liquid ingredients to make up 125 ml liquid.

Sift dry ingredients, grate the butter in, using a knife and making cutting movements with it to incorporate the butter evenly.
Add liquid ingredients and knead to a firm pastry dough, and you're ready to rock and roll.

Line patty pans with a round of pastry to make the base, place a spoonful of filling inside, top with another pastry round, glaze with a beaten egg, and sprinkle a little sugar on top of the pastry.
Bake at 180° C for approx 20 minutes, or a light golden brown.

I had to rush as we were having load-shedding two hours later, which actually did me a favour, as I made sure I stay focused and not be distracted, as often happens with my scatter-brain.

Festive Christmas Mince pies

I finished in the nick of time, just before the lights went out, had a long soak in the bath by candlelight, and then of course had to taste-test the Christmas Mince Pies :)

Were they good, and did they pass the test?
Yes for sure!

A bite into one of these and you're sure to be hooked!

I hope you enjoyed reading about the making of Christmas Mince Pies, my entry for Qurator's: Hive Top Chef! | Christmas, looking forward to seeing your amazing special Christmas dishes here!

MERRY CHRISTMAS TO ALL MY FRIENDS CELEBRATING THIS SPECIAL DAY

💝💖

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Original Content by @lizelle
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