Makes 36
Mincemeat filling
1 cup (250 ml) suet (suet is the fat found around the kidneys of beef or sheep)
¾ cup (200 ml) brandy (alcohol evaporated when heated)
2 cups (500 ml) sulphur-free currants
2 cups (500 ml) sulphur-free raisins
1 cup (250 ml) sulphur-free minced mixed citrus peel
1 cup (250 ml) sulphur-free sultanas
2 cups (500 ml) unrefined sugar (rapadura)
juice and rind of 1 lemon
juice and rind of 3 oranges
1 tsp (5 ml) mixed spice
¼ tsp (1 ml) freshly-grated or ground nutmeg
1 tbsp (15 ml) cinnamon
1. Boil the suet and brandy in a deep-sided saucepan.
2. Remove from heat and add all the other ingredients.
3. Mix well and leave overnight to allow the fruit to absorb the liquid.
4. Pre-heat the oven to 120°C.
5. Place the soaked fruit into an ovenproof dish, covered, and bake for 2½ hours.
6. Remove from the oven and allow to cool. Stir occasionally so that the suet encases the fruit evenly.
7. Place the mincemeat mixture into sterilised glass jars covered with melted wax, seal with screw-top lids, and allow the mincemeat to mature for a couple of days at room temperature.
Gluten-free pastry
1 cup (250 ml) buttermilk or amasi
1 cup (250 ml) organic farm butter, at room temperature
1 cup (250 ml) chickpea flour
1 cup (250 ml) rice flour
½ cup (125 ml) potato flour
1 teaspoon (5 ml) guar gum
1 tablespoon (15 ml) raw unrefined sugar (rapadura) (optional)
extra rice flour for dusting work surface
1. Place the butter and buttermilk in a deep sided bowl and mix.
2. Sift the remaining dry ingredients and add to the butter mixture, mix well until the consistency of a soft sticky pastry forms.
3. Rest in the refrigerator for up to 8 hours or overnight.
4. Remove from the refrigerator and allow to stand at room temperature for 30 minutes.
5. Dust work surface with rice flour, place the sticky pastry onto the work surface and knead pastry sprinkling with rice flour until a soft pliable pastry is formed.
6. Roll out the pastry thinly to about 3mm.
7. Cut out round bases to fit into a patty pan mould. Cut out the round lids a little smaller than the base circumference using a biscuit cutter or the top edge of a glass.
8. Place the round of pastry into the greased patty pan mould.
9. Place 1 small teaspoon of mincemeat filling into the pastry base.
10. Brush the lip of the pastry base with water.
11. Brush the underside of the smaller pastry lids with water and gently press on top using a fork to seal the edges.
12. Place in the refrigerator to chill for 30 minutes or until firm.
13. Prick with a fork to allow the steam to escape while baking.
14. Preheat the oven to 170ºC and bake for 15 to 20 minutes or until light golden brown.
Note: when working with gluten-free pastry you may find it easier to roll the pastry between two sheets of grease-proof paper.
Variation: replace the potato flour with finely stone-ground sorghum or yellow maize flour.
This recipe was compiled and test-baked by chef Karen Tilney – www.ancientgrain.co.za
