Traditional Mince Pies with BBC 6 Music's Shaun Keaveny! | Rosie Foodie

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For this festive special episode we welcomed BBC Six music breakfast DJ Shaun Keaveny onto the channel for a historical Christmas experiment where we cook some unusual mince pies from 1604.

These are cooked in a traditional way using meat as well as fruit and are a great idea for those looking to serve something a little bit different as a party snack this Christmas!

Find the ingredients and recipe below the links.

Recipe:

1 batch of shortcrust butter pastry (about 500g)
200g mutton, diced
200g beef suet
200g currants
200g raisins
big pinch of ground ginger
big pinch of mace
1/2 tsp grated nutmeg
1 tsp cinnamon
tbsp pine nuts (my addition)
1 tsp salt
1 tsp sugar
zest from 1 orange
juice of the orange
6 tbsp rose water
1 egg, beaten - for eggwash

1. Roll your pastry out thinly and cut out 12 circles of pastry - about 10cm diameter and use them to line a greased muffin tin with it. Gather together the scraps, re roll and cut out 12 more circles of about 8cm diameter. Rest both sets in the fridge until you've made your mincemeat.
2. Preheat the oven to 180. Fry off the mutton in a non stick frying pan, until browned all over, remove from the heat and allow to cool.
3. In a large bowl mix the mutton with the suet, dried fruit and all the other ingredients apart from the beaten egg.
4. Remove the pastry lined tin from the fridge and fill it with spoonfuls of the mincemeat. Top with the smaller pastry rounds and press the edges together, crimping with your fingers. Put a small hole in each lid with the tip of a knife. Egg wash and bake for 20-30 minutes, until golden. Dust with icing sugar and serve.