As the winter nights are drawing in why not add a bit of warmth to the cold evenings and enjoy a glass of mulled wine by the fire.
Below is a recipe for Mulled Wine & Mince Pies – Enjoy!!!
Ingredients. 1 bottle red wine. 60g/2oz demerara sugar. 1 cinnamon stick. Grated nutmeg . 1 orange, halved. 1 dried bay leaf. 60ml/2fl oz sloe or damson gin (optional)
Pour the red wine into a saucepan & add the orange,Demerara sugar, spices & bay leaf. Heat gently, stirring until the sugar has dissolved & add more sugar to taste. Take the pan off the heat & add sloe or damson gin.
Strain into heatproof glasses
- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg
- icing sugar, to dust
- To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
Would love to hear from you in the comments if you’ve tried the recipes…