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BRITISH CHRISTMAS FEAST

Mincemeat Pies with Hard Sauce

Prepare at least 7 days before needed

In a large ceramic or glass bowl, thoroughly mix all ingredients together in the order as listed.  Keep covered in the refrigerator and stir the mixture daily for at least 7 days, up to 10 days. The yield will be sufficient to make two 10" double crust pies, or up to 24 individual pies using a muffin tin lined with pastry dough. If making individual mince pies, be sure to make a few slits in the top, just as you would if making larger pies.

For a shiny crust, brush each pie or individual pies with an egg wash (whole egg beaten with a teaspoon of water).  If not making your own pie crust, purchase Pillsbury ready made pie crusts which you can easily find in the refrigerated section of any supermarket.  The box is red and contains two pie crusts, ready to be formed into your pie pan or if making individual mince pies, cut a circle of pie crust to fit inside each muffin tin, plus a small circle of pie crust dough to fit on top of each individual pie.  You will need at least 3 packages of ready made pie crust.

Bake pies in a 400ºF oven for 15 minutes, then lower oven temperature to 350ºF and bake for an additional 15 minutes, or until crusts are golden brown.  Remove large or individual pies from oven and let cool on a rack.  Mince pies are best served medium warm with a large dollop of Hard Sauce (recipe follows).

Hard Sauce

In the bowl of a stand mixer, cream the butter and powdered sugar together until smooth. Add nutmeat, Cognac and vanilla and mix again until well combined.  Transfer butter mixture evenly into a  container with a cover. Refrigerate until hard sauce is firm.  Serve a dollop with  warm mince pie or Plum Pudding.  Hard sauce should melt slightly on top of the warm pie or pudding.

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