Save precious hours with prepare-ahead festive food for the freezer
125g mixed fruit
50g marzipan, finely chopped
100g shredded suet
30g brown sugar
45g chopped mixed peel
1 tsp grated nutmeg
1 tsp mixed spice
zest and juice of 1 orange
50g mixed nuts, such as pistachios, almonds, walnuts and Brazil nuts, chopped
50g apple, grated
2 tbsp brandy
40g unsalted butter, melted, plus extra for greasing
6 filo pastry sheets
icing sugar, for dusting
12-hole tart tray
In a large saucepan, place the mixed fruit, marzipan, suet, brown sugar, mixed peel, nutmeg, mixed spice, orange zest and juice, mixed nuts, apple and brandy, and simmer on a low heat, stirring occasionally, for 10 mins. Allow to cool.
Grease the tart tray, then brush melted butter all over a sheet of filo pastry. Place another sheet on top, then repeat until there are 5 sheets on top of each other. Cut into 10 pieces, then layer four pieces within one of the tray holes at different angles to each other. Repeat to make 12 cases. There will be 2 pieces left over, which are not needed. Fill the cases with the mincemeat, then cut stars from the final sheet, either freehand or using a shaped pastry cutter. Place a star on each of the mince pies and brush with melted butter. Cover and freeze for up to 1 month. When needed, bake the frozen mince pies in a preheated oven at 200°C/gas mark 6 for 15 mins until the pastry is golden and the filing is piping hot. Serve warm, dusted with icing sugar and accompanied by brandy cream.
More recipes that help prepare ahead for Christmas are in the December 2020 issue of LandScape magazine...
Missed an issue?
Try our exclusive for traditional mincemeat to use in mince pies, here.