Rosehip & Hawthorn Mince Pies
You can make the mince for your Christmas pies well in advance of the festive season, giving the mincemeat time for it to mature properly before packing them into your pastry.
As well as delivering masses of flavour the hawthorn and rosehip give a good dose of vitamin C to hold off winter ailments and increase blood flow making us feel more energetic. This recipe comes courtesy of Heath & Heather, providers of fine organic teas.
Ingredients (makes 14 pies)
For the mince
- 150g raisins
- 150g sultanas
- 150g Rose hips
- 150g hawthorn berries
- 1 small cooking apple, peeled, cored and finely chopped
- 150g butter, cut into cubes
- 225g light muscovado sugar
- 1 tsp ground cinnamon
- 1 tsp hogweed seed powder
- Finely grated rind and juice of 1 lemon
- 200ml brandy, rum or sherry
For the pastry cases
- 350g plain flour
- 120g caster sugar
- 250g unsalted butter
- 1 Large egg
For the mincemeat
Take your rosehip and hawthorn berries and place them in a blender with about 100ml water, blitz until it forms a pulp (most standard blenders won’t be able to blitz the stones and seeds which is great – if you have a super strong blender make sure to put it on its lowest setting)
Pass this pulpy mixture through a sieve to remove the seeds and stones.
Now Add all of the ingredients, apart from the brandy to a deep pan and heat lightly for 10 minutes until the butter has melted and it’s all softening together nicely
Leave the mixture to cool in the pan for 30 minutes and then stir in the brandy or rum
Jar into sterilised jars and leave until Christmas comes for your mince pies.
For the pastry
Preheat oven to 200C
In a large bowl rub the flour and butter together until you reach a breadcrumb consistency, this is easiest to do with your hands.
Add the sugar and egg and mix well
Lay out on a lightly floured surface and mix loosely with you hand until it begins to come together well
Roll this pastry out thinly, about 3-4mm or the thickness of a 1 pence cut 14 of these