Forager's Forest Treat Mince Pies
Makes 30 pies, plus a little more
300g Bramley apples, grated
125g Golden raisins
75g Dried cranberries
120g Chopped peel
150g Light muscovado sugar
75g Smoked almonds, chopped
200g Aged rum
1 Orange, zested and juiced
1 Lemon, zested and juiced
10g Mixed spice
2g Ground cinnamon
1g Nutmeg, grated
20g Wood sorrel leaves
550g Plain flour
300g Unsalted butter, cold
100g Ground almonds
200g Icing sugar
2 Egg yolks
2 Oranges, zested
Seeds from two vanilla pods
375g Caster sugar
525g Unsalted butter, room temp
700g Plain flour
2 Oranges, zested
4 Egg yolks
300g Granulated sugar
20 Juniper berries
Combine all the ingredients, except for the rum, amaretto and wood sorrel in a large mixing bowl, mixing them together very thoroughly indeed.
Cover and allow to macerate in a cool place overnight, so the flavours develop.
After that, pre-heat the oven to120C.
Cover the bowl loosely with foil and place it in the oven for three hours, then remove the bowl from the oven. Allow to cool, stirring from time to time.
When cold, mix in the rum, amaretto and wood sorrel. Place in sterilised jars.
Place all the ingredients in a food processor and pulse until a texture like breadcrumbs is obtained. Add the eggs and pulse until mixture starts to form a ball.
Turn out on to a floured surface and work as little as possible until it is smooth, form into a ball and flatten, wrap in cling film and chill for at least three hours.
Then dust the working surface with a little flour, and roll the pastry out to a thickness of approximately 3mm. Using a 9cm cutter, cut 30 disc of pastry. Shape into the muffin trays.
Fill each with the mincemeat to just over ¾ way up the pastry. Pipe a swirl of the Viennese pastry crust. Place in the fridge to set for 30 minutes.
Place in oven and cook for 20-30 minutes until golden. Remove from oven, immediately sprinkle with juniper sugar. Allow to cool.
Place the butter and sugar in a mixing bowl and beat until light and fluffy.
Mix the egg yolks and eggs together and add to butter and sugar a little at a time, beating well in between additions. Add the salt and orange zest and gradually add the flour, beating well.
Place in the fridge for 10 minutes to firm up a little and then place in a piping bag with a large star tube until ready to use.
Crush the juniper berries and add to the granulated sugar. Place in a food processor and whizz until the texture of caster sugar.
Pass through a sieve. Store in a sealed jar.