Like Hot Cross Buns at Easter, one of the things that make Christmas for me are mince pies. I love them. So when my mate Luke who co-runs clothing label Percival asked if I fancied making some for late night shopping evenings at their new pop up in Covent Garden, I was all over it like a cheap suit.
This recipe is a bit of a remix. Inspired by and finished like the mighty Eccles Cakes of St John, the filling is simpler than traditional mincemeat, but the spices, currants, muscavado sugar and rum pack a treacle-like punch, and instead of beef suet, or that horrible veg substitute, I use frozen, grated butter, so the veggies can chow too. I’d recommend making the filling a good couple of weeks before you make your pies. Over time the flavour gets better and better, and if you keep it cool it will last for ages.
This recipe will make 24 or more mincers. I make them in muffin trays with 6 x 3 dimples which gives them a meat pie like appearance after they’re baked.
For the pastry
480g Plain white (pastry) flour
25g Caster sugar
340g Unsalted butter, cold