THE WESTBRIDGE HOTEL BLOG

December – Head Chef Recipe of the Month

on November 18 | in About Us | by | with Comments Off on December – Head Chef Recipe of the Month

ALCOHOL-FREE MINCE PIES

Mince pies are one of those quintessential Christmas treats that no one seems to get enough of every festive season. They are the perfect sweet (but not too sweet) snack for both those family and office gatherings. This month, our Head Chef is sharing with us his booze Free mince Pies Recipe that will cater to guest lists (or colleagues) that include children or people that don’t want to consume alcohol for religious or dietary reasons.

For the Mincemeat

300g Raisins / Sultanas

320g Currants

100ml Grape Juice

Zest of 1 Lemon (juice of ½)

Zest of 1 Orange (juice of ½)

250g Shredded Suet

280g Dark Brown Sugar

95g Chopped Mixed Peel

1/4 Small Nutmeg (Grated)

1 Large Bramley Apple (Peeled and Grated)

Soak the raisins and currants in the grape juice and lemon juice for 1 hour until plumped up, then drain and set the juice aside. Mix all the ingredients together in the order given, then pour in the strained juice when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air getting in. Cover and leave for at least a fortnight. It will keep in the fridge for up to 6 months.

For the Dough

500g Plain Flour (plus extra for dusting)

165g Icing / Caster Sugar (plus extra for dusting)

275g Cold Unsalted Butter (cut into cubes)

2 Eggs

  1. Place the plain flour and the butter in a bowl and rub together to a crumb consistency.
  2. Add the caster sugar and the beaten eggs.
  3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
  4. Wrap the pastry in cling film and chill for 10 mins.
  5. Heat oven to 210C.
  6. Roll out the pastry to 3mm thick.
  7. Using a round 10cm cutter, cut out 30 bases and place them into muffin trays. Fill them up with mincemeat. Brush the edge of each pie with a little beaten egg.
  8. Re-roll out the pastry to cut 6cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make small cut marks on top.
  9. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dust with a little more icing sugar before serving.

 

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