She smiled to herself as she felt the tiny swell of her belly. The pink satin brushed her skin. The hormones were strong and so was her instinct. The flutter in her tummy made everything around her twinkle.
She closed her eyes and imagined the tiny dingy kitchen of her childhood. The wood fired oven kept the space warm in the cold winter days. She saw the christmas paraphernalia strewn all over the space. She loved clanging the overhanging pots and pans. She stood on the tiny stool and loomed over the island cooktop while mum shaped the cookies. Her childhood anxiousness never waited for them to cool down and she popped them into her mouth the moment it came out of the oven.
Here she stood under the lovely chandelier lit country-style kitchen and with enough cabinetry to hide her brick-a-brack. But something was missing. It was the warmth of the kitchen she missed. It was the essence of festivity in abundance when she mirrored her tiny kitchen against it.
She had never baked before. Well, she never needed the excuse to bake. After completing her education and falling in love with the young lord life had gone for a complete change. The dreams she wove were surprisingly personified today.
There were warm hugs, moonlight walks, furtive glances and passionate lovemaking. Love had painted her walls red. The time in life when all things go dreamy and drooling.
Eventually, love had blossomed into her. She felt lethargic for the first time after the whirlwind of emotional ride. Her breasts were tender and so were her feelings. Nature doesn’t bifurcate ones growth. The journey from birth to adolescence and puberty to womanhood is heuristic.
She sat down to roll the short crust and shape them into tiny crucibles.Filling it with clementine and cranberries and she put tiny stars over the top as blankets. They looked like tiny orbs in the milky way. This was her Manger. Something she had carved from her own hands. The whole kitchenette was aromatic with spices and baked berries. Out came the handcrafted mini mince pies. Déjà vu she popped it in her mouth.
Sated, she sat down to read the Holy Grail!!
Note: In todays contact the Mincemeat is a misnomer. During the Georgian days the filling was made with lambs and eggs along with middle eastern spices and nuts. They no longer use meat in the mincemeat today.Rather, they are either made with or without beef suet(kidney fat). They are actually a mixture of dry fruits and cater to all dietary preferences. I have provided the recipe below for the vegetarian mincemeat. The alcohol is completely optional.
- For the Filling
- 150g Cooking apples, cored and chopped small
- 100g raisins
- 100g sultanas
- 100g currants
- 115g whole mixed candied clementine peel, finely chopped
- 100g soft dark brown sugar
- The grated zest and juice of an orange and lemon
- 50g whole almonds, cut into slivers
- 2 teaspoons mixed ground spice
- 1/4 teaspoon ground cinnamon Nutmeg, grated
- 3 tablespoons brandy (optional)
- For the shortcrust pastry
- 150g plain flour
- pinch of salt
- 50g butter,cubed
- 25g caster sugar
- 1 egg yolk
- a little water
- 1 egg ,beaten
- Place all the ingredients in a large casserole(except brandy), and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mixture until all the liquid is evaporated.Remove from heat and, if desired, stir in brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month.The longer you allow it macerate the better the flavour is developed.
- Sift the flour and salt into a mixing bowl. Add the cubed butter and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 1 tablespoons water and stir in to bind to a dough.Do not overwork the dough.Wrap it in a cling film. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
- Roll out the pastry very thinly on a lightly floured surface, thickness that of a pound coin. Cut out 6 rounds with a round cookie cutter. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Cut out 12 more stars with a smaller cutter, cover the filling in each tart.(see picture)
- Incase you are using 6 round lids then dampen the edge of the lids.Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
- Now brush the egg wash over the lids before popping into the oven.
- Place the tarts on a baking sheet and bake in a preheated hot oven at 190C for 15-20 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen.
Royummmm! I have a mince pie craving. Do you have some left-overs? Last year’s wil do! They look amazing and so Christmassy. Love xx
Hi Khushnam,
I think the awesome baker that you are, I love hogging to your site on and off too. This is a meatless version give it a shot and of course your signature touch.