Christmas is coming and we’ve been busy perfecting the Original Mynt’s Pie! (Back by popular demand!)
Feeling Christmassy? Perfect your own and share with us using #OriginalMyntsPie
All ingredients and full methodology is below…
100g mixed candied peel
10g mixed spice
200g muscovado sugar
2 lemons juice and zest
2 oranges juice and zest
2 shot glasses of brandy
1 shot glasses of rum
5g grated fresh nutmeg
Soak all fruits in brandy and rum overnight. Add to the bowl the apples, grated. Add muscovado sugar, orange and lemon juice and zest and spices (nutmeg, cinnamon and mixed spice). Mix well. Add suet with a pinch of salt.
Lay out your sheet of puff pastry 20 cms wide, squirt with water and roll tightly (like a Swiss roll). Cut off a 30g piece of dough (approx two fingers width)and place on your sugared surface, flatten into the sugar on both sides, roll out till 7cm disc. Cut off a 20g piece of dough next and repeat the process, rolling out into a 5 cm disc. Using the small disc first place a scoop of mincemeat on top, then put the larger piece on top and seal using a cutter.
Cut off the excess pastry with a cutter. Make a small hole in the top.
Bake for 25 mins at 200 degrees (until golden brown). Add a sprig of rosemary into the hole once cooked to scent the pie and make it look Christmassy.
When they’re ready, pour yourself a glass of your favourite tipple, sit back and enjoy!
Merry Christmas from everyone at Mynt.