Let's make our favourite foods easier to share - it's a giant mince pie!
Ingredients
- 800g of currents, sultanas, dried cranberries and mixed peel
- 2 clementines, zested and juiced
- 2 lemons, zested and juiced
- 2 large apples, cored and grated
- 300g shredded vegetable suet
- 300g light muscovado sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- 6 tbsp sloe gin
- 1 sheets shortcrust pastry
- 1 egg, whisked
For the mincemeat:
- 800g of currents, sultanas, dried cranberries and mixed peel
- 2 clementines, zested and juiced
- 2 lemons, zested and juiced
- 2 large apples, cored and grated
- 300g shredded vegetable suet
- 300g light muscovado sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- 6 tbsp sloe gin
For the tart:
- 1 sheets shortcrust pastry
- 1 egg, whisked
In a large bowl, mix together all of the mincemeat ingredients. Ideally make this ahead of time for the flavours to mature, and it can be kept in the fridge for up to 6 months.
Preheat your oven to 180°C/350°F/gas 4.
Grease and line a tart tin with the pastry. Blind bake for 15 minutes to avoid that soggy bottom! Using the excess pastry cut our your favourite festive shapes (I’ve used holly). Fill the tart case with mincemeat and layer your shapes on top. Egg wash for that lovely finish and a good sprinkling of sugar, then back into the oven for 20 minutes until golden and bubbling.