Miranda’s Christmas Kitchen: Fruity Mincemeat Slice

I love this time of year, and I make it my mission to use mincemeat in as many creative ways as possible!

festive fruity

This slice is a gorgeous dessert, perfect for a refreshing but festive end to any Christmas meal!

Stage 1

Ingredients:
Fruit Mincemeat
25g sliced almonds
115g suet
175g raisins
175g g currants
175g mixed peel
175g soft brown sugar
2 tsp mixed spice
1/2 tsp cinnamon
1 pinch nutmeg
1 zest and juice orange
1 zest and  juice lemon
2 Bramley apples (grated)
60ml Brandy

Method:
Mix all ingredients together
Place into sealed bags, sterilised jars or vacuum bags
Leave in a warm place for 2 hours
Cool and store in fridge until needed

Stage 2

Ingredients:
Sweet pastry
120g softened butter
70g caster sugar
80g whole egg
250g Soft plain flour

fruity mincemenat

Method:
Beat the butter & sugar until light and fluffy
Gradually beat in the egg
Sift the flour and mix to form a soft dough
Shape into a round then flatten
Cover with cling film and chill for an hour

Stage 3

Method: 
Heat oven to 180c
Roll the pastry into a rectangular shape, place onto a tray lined with greaseproof pastry then put the fruit mince into the middle.
Using a knife slice diagonal strips either side of the fruit.
Brush with a little egg wash then fold over each side like a plait
Brush again with the egg wash, chill for 45 minutes then bake for approximately 30 minutes or until the pastry is golden and cooked through.
Slice and serve warm with a little cream

Inspired by my Mother & Grandmother, cooking has always part of my life.

With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.

My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.

I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.

These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.

I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.

Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.

In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.
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