Getting pie-eyed

The hour and the day have come; it's okay to start craving mince pies, Weightwatchers' points notwithstanding. Tom and Johann Doorley'srecipe has two advantages: the fruit mix can be made overnight, and it's suitable for vegetarians, too. Out with the rolling pin . . .

MINCEMEAT

Tart cooking apples are best for making this. We really feel we should rename this mix of fruits and spices as it contains no meat or suet, nor do we put it through a mincer. But everyone thinks of this as Christmas mincemeat for mince pies.

grated zest and juice of a lemon

450g grated cooking apple

150g raisins

150g sultanas

150g currants

200g muscovado sugar

100g dried apricots (stoneless)

100g mixed candied peel

1cm fresh ginger

½ tsp green cardamon seeds

½ tsp ground cinnamon

½ tsp ground coriander

¼ tsp grated nutmeg

40g butter

60ml whiskey

Put the lemon zest, juice, apple, raisins, sultanas, currants and sugar into a large bowl. Chop the apricots and candied peel into small dice, then add them to the bowl. Peel the ginger and grate it into the mix. Roughly crush the cardamom seeds in a mortar and add them with the cinnamon, coriander and nutmeg into the bowl. Mix it all together and leave to stand overnight.

Next day transfer the mixture to a saucepan, bring to the boil and simmer for 10 minutes, until thick. Leave to cool for 10-15 minutes, then stir in the butter and whiskey. Transfer into hot sterilised jars and seal. This amount fills a one-litre preserving jar and we keep it in the back of the fridge.

FLAKY PASTRY

FOR MINCE PIES

Makes 24

250g plain flour

185g butter, very cold

150-160ml cold water

Sift the flour into a bowl. Cut the butter into small cubes about one centimetre square and stir gently into the flour. Pour in the cold water and mix to a stiff dough with a knife. Shape the dough into a rough rectangle, wrap it in clingfilm and leave to chill in the fridge for 30 minutes.

Remove the pastry from the fridge and put it onto a floured surface. With a floured rolling pin roll it out into a one-centimetre thick rectangle. Fold the pastry in three and turn so that the three layers are towards you and roll out again; fold in three again, turn, roll and fold again. Wrap the pastry again and leave in the fridge for an hour.

Set the oven to 220 degrees, gas seven. Cut the pastry in a two-thirds piece and a one-third piece and roll out the two-thirds piece until it is about three millimetres thick. Cut into rounds with a 8.5cm scone cutter and use these to line bun tins. Gather up the scraps of pastry into layers and set aside. Roll out the other third of the pastry and cut out 24 stars or seven-centimetre rounds.

Into each of the pastry cases put about a teaspoon of mincemeat, depending on how deep the bun tins are. It does tend to bubble up and out if there is too much. Dampen the edges of the pastry and top each one with a star or a round lid.

Seal the edges of the round topped ones and poke a hole in the top with a knife. Paint the tops with beaten egg and bake for 15-20 minutes.

From Grow and Cook, by Tom Doorley and Johann Doorley, published by Gill & Macmillan, €24.99