MULLED WINE MINCE PIES

and ’s MULLED WINE MINCE PIES INGREDIENTS 1 packet shortcrust pastry 1 jar mincemeat 1 bottle red wine (I used Campo Viejo) 250ml Port 2 cinnamon sticks 3 black cardamom pods 1 tsp whole cloves 1 vanilla pod or 1 tsp vanilla bean paste Grating of nutmeg 1 orange, sliced 5 tbsp of maple syrup Egg wash to glaze Icing sugar to dust To serve: Whipped cream and orange zest METHOD Pour the wine and port into a saucepan, add all the flavourings and gently heat. Do not boil or simmer. Place the mincemeat in a bowl and add 2 ladlesful of the mulled wine. Leave the flavours to infuse for at least an hour or overnight is better. Cut the pastry and line the tins. Drain the mincemeat then fill the pies with 2tbsp of the filling. Top with pastry lids and egg wash. Bake at 200c for 15-20 mins until golden brown, then dust with icing sugar. Serve with whipped cream and orange zest.

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Step 1

Pour the wine and port into a saucepan, add all the flavourings and gently heat. Do not boil or simmer.

Step 2

Place the mincemeat in a bowl and add 2 ladlesful of the mulled wine. Leave the flavours to infuse for at least an hour or overnight is better.

Step 3

Cut the pastry and line the tins.

Step 4

Drain the mincemeat then fill the pies with 2tbsp of the filling. Top with pastry lids and egg wash.

Step 5

Bake at 200c for 15-20 mins until golden brown, then dust with icing sugar.

Step 6

Serve with whipped cream and orange zest.