The Crazy Kitchen: Home Made Mincemeat and Mincemeat & Apple Parcels

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Tuesday, 15 December 2015

Home Made Mincemeat and Mincemeat & Apple Parcels

For the last few years I've been making my own mincemeat at Christmas, and I don't know why I didn't start making it sooner, as it's one of the simplest things. All it takes is a little soaking and mixing and then into sterilised jars, ready to use over the holiday period.

My first mincemeat was chocolate flavoured, which added to the richness of it, and it was great in recipes such as mincemeat palmiers, mincemeat pancakes, mincemeat ice cream and mincemeat slices

You don't need to be a culinary genius to make mince pies, especially if you use ready rolled puff pastry to make these mincemeat and apple parcels. If you want to have a go at making your own mincemeat, my recipe can be found at the end of the post.

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Mincemeat & Apple Parcels - makes approx 20 small parcels

320g pack of ready rolled puff pastry
200g mincemeat
1 small Bramley apple, peeled, cored & finely chopped
1 egg, beaten
caster sugar
  • open out the pastry and cut into approx 20 equal squares 
  • mix together the mincemeat and Bramley apple
  • spoon a small amount (approx 1 tsp) of mincemeat/apple into the centre of each square
  • brush around the edge of the pastry with beaten egg
  • fold one corner of the pastry diagonally across to the other corner and seal around the edges with a fork
  • lay onto a baking sheet and brush with beaten egg and sprinkle with a little caster sugar
  • (at this point you can freeze a few to bake at a later stage)
  • bake in a preheated 200C oven for approx 15 minutes, until golden brown and puffed up

 photo mince pie 1_zpsxiabeo6v.jpg  photo mince pie 2_zpsx3hiixpb.jpg


Home Made Mincemeat - makes approx 6 large jars (recipe can be scaled down as required)

1500g dried mixed fruit (raisins, sultanas, cherries, mixed peel, currants)
450g soft brown sugar
200ml dark rum
200g vegetable suet
1 Bramley apples, peeled, cored & grated
juice & zest of 1 lemon
juice & zest of 1 orange
1 tbsp mixed spice
1 tbsp cinnamon
1 tbsp ground ginger
  • mix the dried fruit, sugar & rum together in a bowl
  • cover and leave overnight to soak
  • stir in the remaining ingredients until well combined
  • spoon into sterilised airtight jars and store in a cupboard until needed
 photo mincemeat3_zpsjoamgbfx.jpg  photo mincemeat2_zpsgqnf03uq.jpg  photo mincemeat1_zpskywunmcq.jpg  photo mincemeat4_zps66l7kazl.jpg

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