Mincepies...There is no cow in them ok? (well..kinda)

They (whoever they are ) should probably come up with a new name for mincemeat. Or at least a way in the spelling to distinguish them. I know a few people that thought that mince pies were actually filled with a mixture similar to that found in shepherds pie. Trying to convince them otherwise was harder than you might imagine. 
I love mincepies. They are the one Christmas treat that I don't mind over indulging in. Because, come on, lets face it, like American eggnog, you're not going to get them all year round. I mean, you could. But they're just some of the rare foods that have remained seasonal. 

I know a lot of people don't like rasins, sultanas or currents but it's one food dislike I've never been able to understand. I just don't get it. Nothing stands out to me as being particularly nasty about the taste or texture. But hey..if you don't like them, then more for me :D
In my family, we'd usually make our mince pies in the week leading up to Christmas.The smell of sweet pasty and mixed spice would waft through the house, getting into every nook and cranny and signalling the imminent arrival of Santa. 
Mincemeat has been made at this time of the year for centuries. Recipes survive from the 15th century, where of course, it was only for the wealthy who could afford the expensive fruit and spices. 

The mince pie was even once a poltical symbol, being banned by Oliver Cromwell's Puritan government in England (and by extension, Ireland). In fact, I think I saw an episode of QI which stated that that particular law was never fully repealed. So mince pies are still illegal?. 

Up to the 1800s many mincemeat recipes contained actual minced beef but since then tastes have changed. The only small bit of cowi-ness that remains is the suet. (Though I usually use vegetable suet)
Anyway, enough of the history lesson. The recipe I'm going to give for the mincemeat makes 24 pies - double, half or quadruple depending on how many you wish to make. I will be putting up other recipes which use mincemeat so don't worry about having leftovers (like you would)

You will need:
55g flaked almonds
110g candied peel
1 medium Bramley apple - peeled, cored and finely chopped
200g suet
55g glacé cherries
25g cystallised ginger, chopped
225g each seedless raisins, currants and sultanas
175g light brown sugar
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground mixed spice
grated zest and juice 1/2 lemon
grated zest and juice 1/2 orange
150ml brandy

1. Sterlise 4 x 400ml jars with lids by preheating the oven to 180c/gas 4. Wash the jars and lids in hot soapy water, then rinse - DON'T dry with a tea towel. Put them on a baking sheet and leave in the oven for a least 10 mins. Remove and allow to cool compeltely before filling.

2. Put all the mincemeat ingredients (Except for the citrus juices and alcohol) in a large mixing bowl and combine well.

3. mix the lemon and orange juice in a jug, add the brandy, then pour ovre the mincemeat ingredients.
4. stir well, then pack tightly into the prepared jars, top with waxed discs, then seal and store in a cool place for a  minimum of 2 weeks. 

Check out my recipe for sweet pastry on the apple pie blog, to make pies, make the pastry, use a pastry cutter to make out rounds and fill into a bun tin. fill each case with about a teaspoon and a bit of mincemeat and cover with a pastry lid. Brush with beaten egg, sprinkle lightly with sugar and prick with a fork. Put into the oven for approx 20 mins at gas4, until golden brown.

To serve: warm. Dust with icing sugar and serve with whipped vanilla cream or icecream