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- 21:00 - The Great British Bake Off - Puddings
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- Prep time:
- 40 min, plus 30 mins resting and refrigerating overnight
- Cook time:
- 35 min
This recipe makes 24 of Sophie Michell’s exquisite mini mince pies. Serve with a piping hot glass of her cointreau and clementine mulled wine
Method1. For the mince pies to make the mincemeat, mix all the ingredients together and then grate in the apple. Place in a container and leave it in the fridge overnight, then it is ready to use. If you store it well, you can make it a few weeks ahead.
2. To make the pastry, blitz the butter and flour together in a food processor until it forms fine breadcrumbs. Sprinkle in a little iced water and pulse to form a dough. Shape into a ball, then wrap in cling film and rest in the fridge for 30 minutes.
3. When the pastry is ready, roll out and cut into circles with a cutter, then press into a greased muffin tin with approximately 1-2 inch holes. Spoon in a teaspoon of mincemeat and cook for 10-15 minutes at 170C/150C fan/gas 3.
4. Take out of the oven and leave to cool. Roll out the marzipan until its about ½ cm thick and cut out some stars using a mini star cutter. Top each pie with a marzipan star, dust with icing sugar and serve.
5. For the mulled wine: put the juice 3 of the clementines into a heavy saucepan and then add the wine, sugar, spices and liqueur.
6. Finally half the last 3 clementines and also add to the pan. Bring to the boil, simmer for 20 minutes and then serve.
For the mince pies
- 50 g dark glacé cherries
- 75 g sultanas, or dried mixed berries
- 25 g mixed candied peel
- 50 g chopped dried figs
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tbsp golden syrup
- 50 g slivered almonds
- 75 g suet
- 2 tbsp brandy
- 1 apple
- 350 g plain flour
- 225 g butter
- 100 g natural marzipan, to decorate
For the mulled wine
- 6 clementines
- 1 bottle red wine
- 150 g light brown sugar
- 3 cinnamon sticks
- 1 tsp cloves
- 2 shots Cointreau
Tips and suggestions
- To stop pastry from becoming tough, keep it as cool as possible. Work with cold fat, on a cool surface, such as marble.
If your hands get hot, run them under cold water. Better still, try to touch the pastry as little as possible with your hands. Rub in fat with your fingertips only, or cut it in with a knife.
It is also good to work quickly when making pastry - overworked dough becomes elastic, difficult to roll and shrinks during cooking.
Always refrigerate pastry for at least 30 minutes after combining the ingredients. Wrap it well in plastic food wrap or greaseproof paper. If dough is not properly wrapped it dries out and cracks at the edges when it is rolled out.