Manor House Mince Pies by Executive Chef Richard Davies at The Manor House Hotel, Castle Combe — getitcooked.com

For The Manor House Mincemeat: 110g diced bramley apple 55g suet 90g raisins 55g sultanas 40g currants 55g cranberries 40g Princesse d’Isenbourg wild barberries 90g soft dark brown sugar Zest and juice of 1 lemon and 1 orange 1 tsp mixed spice ½ tsp ground cinnamon ½ tsp ground nutmeg Method, combine all ingredients and leave to macerate over night For the Pastry: 250g plain flour 1g salt 100g icing sugar 200g unsalted butter 40g egg yolks

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