Chanukah mince pies with kiddush wine mincemeat

• Produce

  • 1 Apple
  • 1 tbsp Candied peel
  • 65 g Cranberries, dried
  • 100 g Raisins
  • 1 Zest and juice of a tangerine

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tbsp Brown sugar, dark
  • 300 g Plain flour
  • 1 1/2 tsp Spice, mixed

• Nuts & Seeds

  • 2 tbsp Nuts

• Dairy

  • 2 tbsp Butter
  • 150 g Butter

• Beer, Wine & Liquor

  • 1 tbsp Rum

• Liquids

  • 50 ml Water

• Other

  • 2 tbsp Palwin no. 10 sweet red kiddush wine (+ a little extra

Found on family-friends-food.com

Ingredients

• 1 apple
• 2 tbsp dark brown sugar
• 2 tbsp butter (or margarine)
• 1.5 tsp mixed spice
• 0.5 tsp ground allspice
• 100g raisins, sultanas, or a mixture of both (3/4 cup)
• 65g dried cranberries (1/2 cup)
• 1 tbsp chopped candied peel
• 2 tbsp Palwin no. 10 sweet red kiddush wine (+ a little extra)
• zest and juice of a tangerine
• 2 tbsp chopped nuts
• 1 tbsp rum
• 300g plain flour
• 150g cold butter (or margarine)
• 50-60ml cold water
• A little milk and sugar for the tops.

Directions

• Peel, core and grate the apple. Place in a saucepan with the brown sugar, butter, mixed spice and allspice. Cook over a low heat for 3-4 minutes until bubbling and well mixed. Add the raisins, cranberries, candied peel, kiddush wine, and tangerine zest and juice. Mix well, cover the pan, and leave to cool. Once cold, stir in the nuts and rum. If the mixture looks a little dry, add a splash more kiddush wine.
• Put the flour into the bowl of the food processor. Cut the butter into cubes and add to the bowl. Process just until a crumbly texture is formed. With the motor running, slowly pour in the water - you may not need all of it. Stop as soon as the mixture forms into a ball. Press the ball into a disc and wrap in clingfilm. Refrigerate for 30 minutes before using.
• Preheat the oven to 200C. Roll out the pastry to 4mm thickness. Use a fluted cutter to cut circles and gently press them into the spaces in a tartlet/cupcake tin. Add a generous tablespoon of filling to each pie. Re-roll the pastry if necessary, and cut out Chanukah shapes - dreidels, menorahs and stars - to top the pies. Brush the tops with a little milk (or milk alternative) and sprinkle with granulated sugar. Bake at 200C for around 20 minutes until lightly golden. Remove from the oven and allow to cool before serving. Delicious warm or cold!

Nutrition