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Chestnut & Brandy Mince Pies

by Bryony Harrison (follow)
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Christmas (92)      Mincemeat (4)      Mince Pies (4)     

mince pies, brandy, chestnut, christmas

Mince Pies are traditional pies eaten around Christmas time. Their origins can be dated as far back as the crusades, although they have changed quite a bit since then. To begin with, mince pies were large rectangular savoury dishes containing meat, suet, fruit, and spices. Over time, these evolved into small round pies for one.

My version of mince pies includes chestnuts and brandy. I also cook them a little bit longer than usual so that the filling begins to caramelise, creating a toffee like taste.

Preparation Time: 40 minutes
Cooking Time: 25 minutes
Serves: 11

200 g plain white flour
100 g margarine
3 tbsp water
3 tbsp Truvia sweetener (or 100g caster sugar)
65g chestnut paste
320 g mincemeat with brandy (fruit mince)
1 egg
Icing sugar for dusting

N.B. If you can't find mincemeat with brandy, simply add a few of tablespoons to the mixture yourself, and allow it to soak for a couple of hours.

Rub together the flour and margarine to create a breadcrumb like consistency.
Add the sweetener/sugar, 20g chestnut paste, and water to form a dough.
Roll out the dough and use a large cookie cutter to cut out twenty-one rounds.

mince pies, brandy, chestnut, christmas

Place half the rounds in a greased tart/cupcake tray.
Using the remaining chestnut paste, spread a small amount on the base of each pastry case.
Fill the cases with mincemeat/fruit mince.
Place one pastry round on top of each pie and pierce them using a fork.
Beat an egg with a fork and then use it to glaze the pies.

mince pies, brandy, chestnut, christmas

Chill in the fridge for ten minutes.
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Bake in the oven for 25 minutes.

mince pies, brandy, chestnut, christmas

Dust with icing sugar.

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