Festive Mincemeat Pies

Ingredients

• 200 g dried fruit
• 50 g mixed candied fruits
• 1 apple
• 100 g beef suet
• 50 g cane sugar
• 25 g almonds
• 2 oranges (zest)
• 1 lemon (zest)
• 2 tsp gingerbread spice
• 2 tsp brandy
• or 560 g mincemeat (pre‑made)
• 350 g flour
• 75 g white fat
• 75 g butter
• 1 egg
• 1 pinch salt
• 1 tbsp water
• 6 high tortellini forms (about 12 cm Ø)
• 1 packet fondant (ready‑made icing)

Instructions

1. 1.

   Finely chop everything, mix and bake at 100 °C for 3 hours while stirring repeatedly.

2. 2.

   Sift flour onto the work surface, add salt, create a well in the center. Cut cold butter and fat into small pieces, place around the well, put the egg in the middle, and cut all ingredients with a knife to form small dough crumbs. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 min.

3. 3.

   Roll out shortcrust dough and cut 6 round shapes that fit the forms and lids. Place dough in greased molds, spread mincemeat on top, then place prepared lids over it and press edges together. Bake the mince pies in a preheated oven at 180 °C for about 25 min until golden brown.

4. 4.

   Warm fondant in a water bath according to package instructions. Spread thickly onto a marble slab, let set, and place on finished mince pies.

5. 5.

   Optionally decorate with gold or silver leaf from a craft store.