Pastry Filling:
250g of beef suet finely chopped
4 cups of seedless white raisins
2 cups of seedless black raisins
1 cup of peeled and chopped almonds
1/2 cup of crystallized orange zest, finely chopped
3/4 cup of grated citrus peel
4 cups of unsalted butter, softened
1 1/4 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
2 1/2 cups of brandy or other liquor
1 cup of dry sherry wine or white wine or orange liqueur
For the Pastry:
4 1/2 cups of all-purpose flour
1 cup and 2 tablespoons of unsalted butter, softened
6 tablespoons of buttermilk
3 tablespoons of granulated sugar
9 to 12 tablespoons of cold water
Pastry Filling:
250g of beef suet finely chopped
4 cups of seedless white raisins
2 cups of seedless black raisins
1 cup of peeled and chopped almonds
1/2 cup of crystallized orange zest, finely chopped
3/4 cup of grated citrus peel
4 cups of unsalted butter, softened
1 1/4 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
2 1/2 cups of brandy or other liquor
1 cup of dry sherry wine or white wine or orange liqueur
For the Pastry:
4 1/2 cups of all-purpose flour
1 cup and 2 tablespoons of unsalted butter, softened
6 tablespoons of buttermilk
3 tablespoons of granulated sugar
9 to 12 tablespoons of cold water
To make the Pastry Filling: Combine all ingredients in a bowl and mix with a spoon until well combined
Cover the bowl and let it sit at room temperature for 3 weeks or more
Every week, add a little brandy and sherry wine, about 1/4 cup of each, to keep the filling moist
The Pastry Filling can be stored for a long time, but in this case, after a month, store it in the refrigerator
To make the Pastry: Mix all ingredients with your fingertips until you get a crumbly mixture
Add the cold water gradually, mixing lightly until you get a dough
Bake the oven at 200°C (400°F)
Butter the bottom and sides of 24 individual pie molds about 6 cm in diameter
Use a butter knife to apply a thin layer of butter to each mold
On a floured surface, roll out the pastry very thinly
Cut into 48 circles about 8 1/2 cm in diameter
Use half the dough to line the bottom and sides of the pie molds, filling with 2 tablespoons of Pastry Filling (reduced amount)
Reserve the rest of the Pastry Filling according to this recipe
Moisten the edges of the pastry with water and cover with the remaining circles
Press the edges together with your fingers to seal the pies
Make two small cuts on the surface of each pie, about 1 cm from the edge
Arrange the pie molds in a large baking dish and bake at 170°C (350°F) for about 25 minutes, or until the pastry is golden brown
Reduce the oven temperature to 150°C (300°F) and let the pies cool in the pan for about 10 minutes
Then, remove them from the pan and transfer to a wire rack to cool completely
Serve warm with whipped cream, if desired
This makes 24 mince pies
Obs.: We have provided enough filling to make 70 pies, so you can store it and bake them at your leisure.
