Around this time of year, everywhere you look you can find a mince pie. All sorts of shapes and sizes and different varieties too. They wont beat these spiced rum mince pies with a little hint of dark chocolate! Perfect served hot with cream or even cold as nice bite to eat with a cup of tea.
Now, you can either buy a sweet short crust pastry ready rolled or make your own. It’s always going to be better if you make your own with lots of butter. A real easy recipe that tastes great, you can find on Jamie Oliver’s website “Old-fashioned sweet short crust pastry”.
Ideally you want to make your ‘mince meat’ a day before to really soak up the juices. I don’t bother to cook it at all. Once you have given it a good mix with the sugar and alcohol, it becomes a lovely consistency the next day and cooks up great in the pies.
This recipe will be more than enough for a few batches, so make sure you store the mince in sterilized jars in a cool, dark place!
Ingredients 24 mini pies
Note: These ingredients are enough to do at least two batches of mince pies for over the Christmas period. If you only plan on doing a small batch then halve each ingredient.
- 500g mixed dried fruit
- 200ml spiced rum
- 300g soft brown sugar
- Juice of one lemon
- Zest of one lime
- Zest of one clementine (or one of its citrus brothers!)
- 50g dark chocolate (broken up)
- 320g sweet shortcrust pastry (rolled out as thin as you can)
- 320g sweet shortcrust pastry for lids (optional)
- In a large bowl, add all the ingredients (except the dark chocolate) and stir well.
- Set aside the mixture you are going to use in the fridge in a container then add the rest to a sterilized jar, storing in a cool dark place ready to use again!
- Preheat your oven to gas mark 6/200°C/400°F.
- Roll out the pastry as thin as you can, then using a small tumbler, cut circles ready to line your tin holes (If you are using a larger cake tin than mine in the picture, you will need a larger glass)
- Lightly oil your tin holes then add your bottoms, carefully pushing the pastry to fit perfectly.
- Break up your dark chocolate into tiny pieces and add a little to each pie right before you fill them up with your mincemeat.
- Add the mincemeat you made the day before, then its up to you what lid you use. I used a little decorative shape cutter for mine.
- Bake in the oven for around 15-18 minutes until the bottom is cooked through.