Want a fun family activity with a super tasty result? Give our Hattiers Homemade Rum Soaked Mince Pie recipe a try. They’ll blow store-bought ones out of the water, and you can make several jars of mincemeat ahead of time for multiple batches.
Hattiers Rum Soaked Mince Pies
Traditional homemade mincemeat is a delightful addition to mince pies, and it's incredibly simple to prepare! There's no cooking involved; just mix the ingredients and allow time to enhance the flavours. Try it once, and you'll never want to use store-bought jars again.
For the mincemeat (makes 4 330ml jars):
Ingredients
225g/8oz vegetarian suet
225g/8oz Bramley apples, peeled, cored and chopped
125g/4oz candied peel, chopped
225g/8oz sultanas
225g/8oz raisins
225g/8oz currants
175g/6oz demerara sugar
1 tsp mixed spice
1 orange, zest and juice
120ml/4fl oz Hattiers Egremont Premium Reserve Rum - If you have time then let the mix sit for several days, feeding the fruit with more rum until it's looking plump and juicy for deeper flavour and moist mincemeat.
Method - Mincemeat
To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and rum. You can use the mincemeat the following day, or store in jars for later.
To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.
Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months.
Method - Mince Pies
Once you're ready to bake the mince pies, proceed with the following steps. If you're feeling adventurous, you can opt to make your own shortcrust pastry (recipe here), but using store-bought pastry is perfectly fine for saving time.
You'll need the following to make 12 mince pies:
2x 320g Jus-Rol™ Shortcrust Pastry Sheet (or homemade, rolled to 3-5mm depth)
411g Hattiers Rum Soaked Mincemeat
Caster sugar for sprinkling
Equipment required:
Rolling Pin
Pastry Brush
12 Hole Tart Tin
Cookie Cutter
7cm and 5mm or 3 inch cutter
Preheat oven to 200°C (180°C for fan assisted ovens . Have ready a 12 hole tart tin and take the pastry out of the fridge10-15 minutes before you are ready to use it.
Unroll the pastry and using a 7.5cm/3″ cutter cut out 12 discs and line the base of the tin. Cut out 12 smaller discs with a fluted cutter for the lids and set aside. (You may find that you are able to cut 10 discs out of the 1st sheet, simply re-roll the off cuts to make 12).
Fill each case with 2 teaspoons of rum soaked mincemeat, lightly moisten undersides of pastry lids with water and use to top tarts, pressing gently at edges to seal.
Make a hole in the top of each pie with the tip of a sharp knife (to allow any steam to escape), brush with water, sprinkle with sugar and bake for 15-20 minutes until golden brown. Sprinkle with a little more sugar; allow to stand in the tin for 2-3 minutes before carefully transferring to a cooling rack.
Top Tip:
Once completely cool, these tasty festive treats can be put in an airtight container and frozen for up to a month. Simply defrost at room temperature for an hour. To serve warm, just pop in the oven for 3-4 minutes at 180C! Perfect for those unexpected visitors over the festive season!
Start A New Tradition
We all know that the big man has a penchant for mince pies, but did you know that he has a soft spot for rum too?
Why not combine the two, replacing the traditional sherry or glass of milk with Resolute Navy Strength Rum alongside a homemade Hattiers rum soaked mince pie this Christmas Eve and we can (almost) guarantee that you will come out on top of the nice list!
Pictured above: Our Operations Manager Ashley's little one getting stuck in, making Hattiers rum soaked mince pies, ready for Christmas Eve.
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