Christmas mince pies: a Chateau Feely recipe

Caro FEELY

 

Like our Christmas pudding recipe this was handed down in Caro’s family for many generations. Gigi used to make most of the treats for our family Christmases. Her flaky pastry is the ideal crust for these but for a simple shortcrust (much easier) use the ratio of 1 butter to 2 flour (and a spot of iced water).

Like all our recipes we recommend that all ingredients are organic.

  • 500g raisons
  • 500g currants
  • 250g sultanas
  • 250g candied peel (see the recipe on this blog)
  • 500g castor sugar
  • 250g butter
  • 500g chopped apple
  • Juice of 2 lemons
  • A cup of brandy or cognac (you decide how big!)
  • A little nutmeg and a tiny dash of cinnamon Mince all the fruit together either in a processor or rough chopped by hand. Cream butter and sugar then add all the other ingredients and mix well. Put into sterilised jars and seal. I usually put a sloosh of cognac onto the top before sealing.

See our ideas for Christmas wines and getting that Feely feeling.

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