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Liquid error (sections/main-article line 41): invalid url inputIngredients
Mixed dried fruit (any blend of raisins, currants, sultanas, peel, etc.) 240g
Dark brown or muscovado sugar 120g
1 medium apple (about 120g), peeled, cored and grated
All Things Butter Brandy Butter 100g
Zest of 3-4 oranges
Juice of 1⁄2 orange (about 30ml)
Ground ginger 1 tsp
Ground cinnamon 1⁄2 tsp
Ground cloves 1⁄8 tsp (a pinch)
Ground coriander 1⁄8 tsp (a pinch)
Optional: a small splash of water or extra orange juice if the mixture feels dry
Method
Step 1
Combine the brandy butter, grated apple, dried fruit, sugar, orange zest and juice, and spices in a pan and stir together well. Taste the mixture and adjust the spices or sweetness to your liking.
Step 2
Warm gently to help the dried fruit absorb the liquid. Simmer until any excess moisture has reduced. You should have a glossy mixture that isn’t too dry.
Step 3
Once cooled, you can use it straight away. For a deeper flavour, cover and let it sit overnight in the fridge. Before using, revive it with an extra spoonful or two of warm butter if needed.
Step 4
To form the pies, you’ll need a muffin tin (6.5 cm wide × 3 cm deep). Use about 350-400g of sweet shortcrust or all-butter pastry and roll it to 3mm thick.
Step 5
Cut 12 bases using the All Things Butter Brandy Butter lid as a round cutter (about 8 cm in diameter).
Step 6
Chill the lined tin for 15 minutes before filling to help prevent shrinkage. Add about one and a half to two tablespoons of mincemeat per pie.
Step 7
Cut 12 pasty lids using a pie crust lattice cutter. Cut four 12×5 cm strips, using the cutter to make three pie tops per strip.
Step 8
Brush the edges with water and carefully top each pie with the lattice, taking care not to tear the pastry. Trim the edges neatly and sprinkle with sugar.
Step 9
Bake at 220°C (200°C fan) for 8-10 minutes, until just cooked and beginning to bubble. If you bake until golden, the pies will be less buttery and light.
Step 10
Allow to cool in the tin for a few minutes before lifting out (they’ll firm up as they cool). Dust with icing sugar and enjoy!
Mixed dried fruit (any blend of raisins, currants, sultanas, peel, etc.) 240g
Dark brown or muscovado sugar 120g
1 medium apple (about 120g), peeled, cored and grated
All Things Butter Brandy Butter 100g
Zest of 3-4 oranges
Juice of 1⁄2 orange (about 30ml)
Ground ginger 1 tsp
Ground cinnamon 1⁄2 tsp
Ground cloves 1⁄8 tsp (a pinch)
Ground coriander 1⁄8 tsp (a pinch)
Optional: a small splash of water or extra orange juice if the mixture feels dry
Step 1
Combine the brandy butter, grated apple, dried fruit, sugar, orange zest and juice, and spices in a pan and stir together well. Taste the mixture and adjust the spices or sweetness to your liking.
Step 2
Warm gently to help the dried fruit absorb the liquid. Simmer until any excess moisture has reduced. You should have a glossy mixture that isn’t too dry.
Step 3
Once cooled, you can use it straight away. For a deeper flavour, cover and let it sit overnight in the fridge. Before using, revive it with an extra spoonful or two of warm butter if needed.
Step 4
To form the pies, you’ll need a muffin tin (6.5 cm wide × 3 cm deep). Use about 350-400g of sweet shortcrust or all-butter pastry and roll it to 3mm thick.
Step 5
Cut 12 bases using the All Things Butter Brandy Butter lid as a round cutter (about 8 cm in diameter).
Step 6
Chill the lined tin for 15 minutes before filling to help prevent shrinkage. Add about one and a half to two tablespoons of mincemeat per pie.
Step 7
Cut 12 pasty lids using a pie crust lattice cutter. Cut four 12×5 cm strips, using the cutter to make three pie tops per strip.
Step 8
Brush the edges with water and carefully top each pie with the lattice, taking care not to tear the pastry. Trim the edges neatly and sprinkle with sugar.
Step 9
Bake at 220°C (200°C fan) for 8-10 minutes, until just cooked and beginning to bubble. If you bake until golden, the pies will be less buttery and light.
Step 10
Allow to cool in the tin for a few minutes before lifting out (they’ll firm up as they cool). Dust with icing sugar and enjoy!
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