Christmas recipe: Mince pies

Treat your family to some delicious homemade mince pies from executive chef Oliver Weber at the Doha Marriott Hotel

Christmas recipe: Mince pies
Mince meat

450 gr Apples (chopped small and no need to peel)
350 gr Raisin
225 gr Sultana
225 gr Currants
225 gr Candied mix peel
350 gr Soft dark brown sugar
2 pcs Orange (zest and juice)
2 pcs Lemon (zest and juice)
50 gr Almond stick
1/2 tsp Cinnamon powder
¼ tsp Nutmeg powder

• Combine all ingredients in large mixing bowl.

• Stir them together very thoroughly.

• After mixing, cover the mixture with a clean cloth and leave the mixture in a cool place.

• Overnight or minimum 12 hours.

• After 12 hrs. Preheat the oven to 110C.

• Before putting it in the oven, cover the bowl loosely with foil and bake it for 3 hours.

• As it cools, stir from time to time and let the mixture coagulate.

• Keep on stirring until mixture is well mixed.

Sugar dough recipe

600 gr Butter
300 gr Sugar
4 pcs Egg yolks

• Mix the butter and sugar together until smooth and creamy.

• Put in the egg yolk little by little.

• Mix until ingredients are incorporated.

• Put in the flour and mix, do not over mix since it will make the dough elastic.

• Wrap in plastic film and let it rest in the fridge overnight.

• Ready to use.

Final Steps for the MINCE PIE:
• Make sure the dough is not too hard or too soft so it can be easily rolled out into thin layers of 1/2cm.

• Cut them round according to preferred size of the pie mold and make sure they are greased properly.

• Place the pie dough/sugar dough on top of the mold and make sure all has equal sizes.

• Then place the mincemeat inside the pie dough, fill it up until it reaches the lip of the mold.

• Cover pie with the remaining pie dough. Egg wash the lip so it will stick together.

• Brush the top with egg mixture.

• Bake at 180C for 25-30 minutes until golden brown in colour.

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