BACON, PEANUT BUTTER AND ROCKY ROAD MINCE PIES

 

THE MINCE PIE CHRONICLES: BACON, PEANUT BUTTER AND ROCKY ROAD FLAVOURS

This year I'm all about setting a new tradition for Christmas - making my own MINCE PIES! 

You can't get them at any other time of the year and when you see them start to appear in the supermarkets you know it's official... Christmas is coming!  The challenge is getting all the way home without ripping into the box like a ravaged animal.

I've created some manly mince pies for my new traditional treat adding my own twist on a culinary classic.  I've incorporated four of my favourite things into these bad boys. 

First - port.  Since my first sip I've been addicted to this lovely boozy treat and personally I think it just adds so much more to that lovely fruity taste than Brandy does.

Second - Bacon.  No more words needed.  I don't need to tell you why bacon is awesome.

Third - Peanut butter, no longer just for toast or sandwiches.  This one is just a little bit epic.

Fourth - Rocky Road.  A nice bitter chocolate with all the sweetness of pie and marshmallows.  Get in!

As usual I'm a bit hit and miss with the measures but you'll get the jist...  enjoy!

Course Dessert
Keyword bacon, christmas, festive, holidays, mince pies, peanut butter, rocky road, tradition
Author jacksmeatshack

Ingredients

  • 500 g Sultanas
  • 200 g Raisins
  • 200 g currants
  • 75 g Mixed Peel
  • 175 ml of a Good Ruby Port
  • 1 large orange zested and juiced
  • 1 large cooking apple
  • 200 g Suet
  • 300 g Dark brown Muscovado sugar
  • 1 tsp Cinnamon
  • 1/2 tsp nutmeg
  • Ready rolled sweet shortcrut pastry

For the Bacon Mince Pies

  • 1 pack streaky bacon
  • 1 tbsp Jack's Meat Dust

For the Rocky Road Mince pies

  • 200 g Dark chocolate
  • Handful of mini marshmallows

For the Peanut Butter Mince Pies

  • 2 tbsp Peanut Butter
  • 2 tbsp Icing Sugar
  • 2 tbsp milk

Instructions

  1. Mix the sultanas, raisins and currants with the booze, throw in the orange zest and half the juiced orange and leave it for about an hour for the port to do it's tang.
  2. After an hour of soaking, add the suet, sugar, mixed peel and spices. Stir it up really good to make sure there are no lumps of sugar and everything is coated nicely.
  3. Peel and chop the apple into small pieces. No one wants big hunks of apple so nimble fingers and neatness needed. Toss the apple with the juice of the other half of the orange and then add to the rest of the booze laced fruit.
  4. Leave the fruit to get nice and fermented for about 2 weeks before using.
  5. When you're ready to make the mince pies following the directions for your shortcrust pastry - normally you have to leave it out of the fridge for about 10 minutes before rolling I out.

For the Bacon Mince Pies

  1. Grill some streaky bacon until crispy in jacks meat dust until crispy. Allow to cool before dicing into small pieces and adding to the mince pie mix.
  2. Use a round cookie cutter to make round discs and place them in an oiled muffin tin.
  3. Fill with the bacon mix and then place a round disc on top and press the edges down.
  4. Egg wash and bake for about 20 minutes until golden.

For the Rocky Road Mince Pies

  1. Use a round cookie cutter to make round discs and place them in an oiled muffin tin.
  2. half fill with mince meat and bake for about 20 minutes until just bubbling and the pastry is golden.

  3. Allow the mince pies to cool completely before making the Rocky Road topping by heating a big bar of dark chocolate in the microwave until melted.
  4. Stir in the mini marshmallows to the dark chocolate and spread over the half filled mince pies.
  5. Allow the chocolate to cool and harden before getting stuck in!

For the Peanut Butter Mince Pies:

  1. Mix the peanut butter, icing sugar and milk in a bowl and mix in a good few spoonfuls of mince meat depending on whether you want more of a mince meat or peanut butter flavour!
  2. Use a round cookie cutter to make round discs and place them in an oiled muffin tin.
  3. Fill with the peanut butter mix and then place a round disc on top and press the edges down.
  4. Egg wash and bake for about 20 minutes until golden

Recipe Notes

The measures for the mince meat made 24 mince pies and we still have a big jar left for next week so expect to get over 30 mince pies out of the recipe.

The measures I've listed above for each new tradition made about 8 of each mince pie. If you're baking for a hoard adjust accordingly.