Mince pies with hairdo’s or…Mince Pies Royale!

And here I am again sitting by the wood stove humming away with all the pups and kitten toasting by the fire, the wind howling and the snow flying writing up my Christmas treat! I have already eaten about 7 of these delights and am feeling a little green around the gills….and so goes the Holidays!!! The recipe is a combination of 3 parts…instant mincemeat a la David Lebovitz , pastry a la Martha and hairdo a la “Christmas Feasts from History” by Lorna J Sass….and off we jolly well!! INSTANT, VEGETARIAN, ‘FRESH’ MINCEMEAT…should be made at least one day in advance for flavours to meld. I am calling this ‘fresh’ mincemeat, meaning you don’t have to wait months for it to be ready as with your ordinary or garden variety mincemeat. This recipe is ready after one day and better after three…so make it today and Bob’s your uncle for Friday!! Also this is a vegetarian variety so no shredding of suet which can be a little off putting to say the very least!! Ingredients: 1 cup (135g) coarsely chopped raisins, dark or golden ½ cup candied peel…orange or lemon or both ¼ cup brandy but I used whiskey as that is all I had in the house and…

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Tags: britain, christmas, cross-buns, fire, fridge, history, holidays, house, mincemeat, pastry, permanent-link, pumpkin-custard, spices, water