Homemade Figs & Cranberry with ‘Pu-erh’普洱茶 Mincemeat for Christmas Mince Pie
Wish you all have a wonderful and happy Christmas with your family and friends. Enjoy and have a great time together!
Mince pie is the must to-do list for my family during every Christmas. But the shop bought mincemeat put me off. I don’t like them at all since I bought one jar from the shop to make my mince pie (I tried few of different brands already). They’re far too sweet for me.
I’m not criticising them, but I love my fruity home-made mincemeat so much. It is not only fruity, but, with lots of citrus peels, fresh grated apple, stem ginger and few chopped figs as well. Also, I throw the whole zest and juice of one lemon to balance out the mixed fruits sweet. I haven’t add any sugar but with maple syrup instead, it gives the mixture a richer flavour and healthier, compare with the sugar. And all the spices give the mincemeat more Christmassy feel and fragrance.
One more important ingredient is the Pu-erh‘ tea 普洱茶 that I call out, it plays a specific part in this mincemeat. It is a variety of fermented dark tea, it is known as Hei Cha, one of the most popular tea in China. All types of pu-erh can be stored in dry condition to mature before consumption, which is why it is commonly labelled with year and region of production. That’s why, the longer the tea to keep in good condition, the more valuable.
I always prefer melt-in-the-mouth pastry without any rich butter. Most of the people will think, vegan pastry without any butter, how can they be as good as the butter pastry? I have the same query as well when I start to make more vegan in my diet. But the more I do the research, the more positive answer I can get. Appreciate to lots of the people in vegan, they did all the experiential for our beginner. And we can easily get a good baking journey for vegan.🙂
Homemade Figs & Cranberry with ‘Pu-erh’普洱茶 Mincemeat for Christmas Mince PieIngredient:
For the Mince meat:
- 120g Mixed Fruits (dried cranberries, sultanas, mixed peels, raisins, currants)
- 4 Dried Figs, chopped 無花果乾
- 6 pieces Stem ginger, chopped 糖薑
- 1 Green apple, peeled and grated
- 1/4 tsp Ground cloves
- 1/2 tsp Ground allspices
- 1 1/2 tsp Ground ginger
- Zest & juice of 1 lemon
- 2 tbsp Maple syrup
- 1 cup Strong Chinese ‘Pu-erh‘ tea 普洱茶 (can use 2 tbsp alcohol of your choice)
- Brew a pot of strong ‘pu-erh’ tea with hot boiling water.
- Mixed all the dry ingredients together. Pour one cup of the strong tea all over the mixed fruits, let it soak for few hours or overnight. Fold the mixed fruits all over again.
- Then add all the spices with lemon zest, juice, maple syrup, Stir and mix until all well combined.
- Store in a sterilized glass jar, it can keep in the fridge for a week.
For the pastry:
- 270g Plain flour
- 30g Cornflour
- 90ml Oil
- 100ml Maple syrup
- 1/2 Lemon, zest only
- Place all the dry ingredients in a large mixing bowl, add the oil, maple syrup and lemon zest in the middle.
- Use hands to gather all the ingredients together, and gradually form a dough. It seems it is quite crumbly at the beginning, because I use the vegetable oil not the butter that’s people normally used. But, the more you work, the dough will form soon or later. Wrap the pastry with a plastic bag, and keep in the fridge for half hour.
- Preheat the oven to 450°F/220°C/200°C fan oven, or gas mark 7.
- Roll out the pastry to 3mm thick. Use a round cutter to cut out the base to fit your pie case. Put a good tea spoonful mincemeat mixture into each. Re-roll out the remaining pastry to cut a lid and press them slightly on top of the mincemeat. I like to cut different shapes of the lid or you want to. Or, just cut out a round shape to fit the pie.
- Brush with nut milk or whisked egg, sprinkle with granulated sugar. Make a small cut in the tops, if you just make a round disc for the lid.
- Bake the mince pies for 15-20 minutes until golden brown. Leave in the oven with the door open for around 5 minutes. Remove out and cool on a wire rack. Dusting with icing sugar. Serve.