Feeling Christmassy is a little more difficult these days but I’m working my way there! I’ve almost finished my Christmas shopping (one of my favourite parts of the season), we’ve got the tree up (but no decorations yet), we have a wreath on the door, and I have stopped skipping past Christmas songs on my itunes! This week we have been to a carol concert performed by The Sixteen, and my sister will be coming home at the weekend, so I want to feel fully festive by then! One sure-fire way to get in the spirit is to inhale seasonal smells, and there is nothing more Christmassy than festive baking!
For the perfect Christmas flavour-bomb, look no further than the mince pie. They fill the house with the scent of spices, brandy, and butter, and they are perfect (not to mention essential) for when guests come round!
If you are familiar with the mince pie, feel free to skip this part, but if not let me explain. Mince pies are a traditional Christmas treat in my part of the world, and no, they do not involve meat. They do involve beef fat though (bear with me) in the form of suet, essentially little pieces of flavourless fat. You would not know there were any animals involved, trust me, and there are always vegetarian substitutes if that is a step too far!
The traditional mince pie is a small tart, with a crisp pastry crust and lid, filled with mincemeat – a mixture of dried fruit, citrus peel, spices and alcohol, along with the suet. You can make the mincemeat at home, or there are plenty of really good ones in the shops. There are so many ways to adapt the mincemeat to your taste, using different dried fruits, adding nuts, or using different spirits – brandy, whiskey, or port is always good.
I made my own mincemeat last year, roughly to this recipe (we had plenty of apples from the garden and Delia is always a good bet for traditional recipes). I had a sealed jar leftover in the fridge, so this time I just refreshed it with some dried cherries and a splash of brandy. I also made some pies for those who don’t like mincemeat, filled with a cranberry-orange mixture. Instead of topping them all with my usual pastry star, I decided to mix it up with biscuit and nutty crumble tops.