Figgy Christmas Fruit Mince Pies

Christmas Mince Pies are a very divisive topic.  Everyone has an opinion on what the best ingredients are – more citrus, less currants, heavy on the brandy and that’s just the filling.  Are you the flakey type or a sweet short fan?  These opinions are in large part because Christmas Mince Pies have such a rich and heartwarming history.  They have been recorded as warming the bellies of the Brits from as early as the 17^th Century, albeit with ox tongue or beef fillet shredded through the pie, hence the name, Christmas mince pies.

As with all things that have a long history, they develop and mature with time.   I have taken the opportunity to develop the recipe a little further, favouring citrus, fig and hazelnut to give a lighter taste and texture to the pie.  My personal favourite way to eat them is with The Epicurean Architect Essentials sweet short crust pastry, miniature size with a steaming glass of spiced mulled wine.