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CHRISTMAS AT CAMDEN MARKET

MAKE YOUR OWN MINCE PIES WITH THE FLOUR STATION

Fri 1 Dec

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GET COOKING THIS CHRISTMAS AND IMPRESS YOUR MATES WITH THIS SIGNATURE RECIPE

Feeling festive? We asked the Flour Station to let us into the secret of their delish mince pies so that you can make them at home! Don’t forget take a pic and add the #CamdenMarket, so that we can take a look at your creations!

For the mincemeat (this will make enough to keep you going all Christmas) 

The juice and zest of 2 oranges

The juice and zest of 1 lemon

300g Bramley apples, washed, cored and grated

200g currants

200g raisins

200g sultanas

200g dried cranberries

100g candied orange peel

250g light muscovado sugar

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1tsp ground ginger

100ml brandy or calvados

 

First, make the mincemeat. Put all of the fruits in a large pan with the lemon juice, zest and orange juice and bring to the boil slowly. Reduce the heat and simmer for 5–10 minutes until the fruits are soft. Add all of the remaining ingredients except for the alcohol. Mix well, then cover the pan, reduce the heat to a minimum and cook until the mixture is warmed through, stirring from time to time. Add a dash more juice or water if you feel it’s needed.

The finished texture should be gooey and dark. Don’t overcook, or it’ll be too dry. When ready, remove from the heat, stir in the brandy or calvados, and spoon into sterilised jars. This will keep for months.

 

Sweet Pastry (makes enough for 16)

375g Plain Flour

260g Butter

125g Caster Sugar

1 Large Egg

Icing Sugar for Dusting

Rub together the butter and flour in a mixer, or by hand until  crumb-like. Add the sugar and the egg and mix together. Fold the mixture until it all comes together but be careful not to overmix it. Wrap it up and keep in in the fridge until you need it, but for at least 20 minutes.

Roll out the pastry to 3–4mm thick and using a cutter cut circles to the size of your muffin tins. Grease the tins with butter and lay the pastry shells inside. Fill them up with the cooled mincemeat.

Whisk your egg up and carefully brush it around the edge of the pastry cases then top with a pastry circle and press down lightly. Make a small cut in the top to release any air when baking.

Bake the pies for 15–20 minutes until golden brown. Leave to cool and dust with icing sugar before serving.

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