Mrs H is the baker of the couple. But mince pies always fall to me to make. I did make my own mincemeat one year but it was too much of a faff and now buy a good quality one (enhancing it by a couple of big splashes of brandy when I buy the jars in November. Pastry is a sweet shortcrust, incorporating orange zest and brought together using orange juice instead of water. I make two dozen, freezing them in fours (that’s two each - just right with a coffee or tea).
Lots of use for any leftover mincemeat. Microwave it to an almost sauce consistency and pour over ice cream. Or, even better, this Nigel Slater recipe for mincemeat hotcakes
