Adaptrix
Dried fruit changes
Make this mix your own. If you
despise citrus (I know there are
haters), replace that amount with
diced dried figs. Use currants in lieu
of sultanas, or add more prunes
(I adore those of you who make
that choice).

Beef suet (my favourite)
It really jingles my bells to make a
batch of filling where suet replaces
the butter. It brings deeper savoury
notes and, while it bakes, the suetty
fruit syrup from the fruit mince
leaches into the crust, which also
makes it more delicious! Beef suet is
the flaky fat from cows – it’s a clean- tasting fat. Order fresh suet from a
butcher and prise the hard, white fat
nubbins out of the connective tissue.

To add to this mix, replace the filling
butter with an equal weight of suet
that has been finely grated. (The
de-membraned lumps won’t dissolve
and you’ll get fatty lumps in the
final mix. If this happens, cool the
mix and fish them out to discard.)

Avoid the boxed suet mix from the
supermarket – it’s 50 per cent flour
and will make the mix too heavy.

Joe’s fruit mince pie floater
Push your Christmas boat out and
make a festive pie floater. Pour
a generous slurp of cold crème
anglaise into a small bowl and sit
a warmed mince pie on top. Now
THIS is Christmas.

Re-roll one or two last times if needed. Place a lid on top of each pie
and tap all around the edges with your index fingers to seal lightly. If
the edges need neatening, dip the 7 cm (2¾ in) round cutter in extra
flour and re-stamp the pies in the tin, then remove the excess dough.

Maintain the defined edges and press only enough to help the base and lid
meet. They only need a gentle seal as the filling won’t breach during baking.

Brush the tops lightly with milk and sprinkle with raw caster sugar.

You can chill before baking or bake from room temperature. To bake,
place the pie tray on the preheated baking tray – it helps to get a well
cooked bottom. Milk helps the tops to brown without becoming too
dark and smeary like they would with egg wash.

Bake for 35–40 minutes until the tops are brown, the filling is bubbling
through the steam hole or sides and they are making a sizzling sound.

The pie lids frequently lift and dance on top of the bubbling filling. I love
this – don’t worry, they will settle back down as they cool.

Set the timer for 10 minutes before lifting the pies out of the tin. Any
longer and the filling can cool down and fuse to the tin. If they feel a
little stuck, use a skewer or small metal spatula to aid release. Cool
for another 15 minutes. Be like my friend Erin if you like – pop the lid
off and jam in a slice of cheese (a soft blue or strong cheddar), then
put the lid back on. Eat while enduring another Christmas carol.