The Mace-Bearer Magazine - Guild of Mace-Bearers

RECIPE CORNER
As well as the ceremonial mace that you are all familiar with (certainly if you have read this entire magazine)
there is also a spice called mace. This is the outer shell of the nutmeg which is dried and then either sold in whole
pieces, called blades, or ground.
If you have never used mace in cooking here is a recipe for you to try just in time for Christmas!
MINCE PIES
INGREDIENTS
100g/3½oz raisins
100g/3½oz sultanas
100g/3½oz currants
50g/2oz cherries
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp ground mace
FOR THE PASTRY
375g/13oz gluten-free and wheat-free flour with xanthan gum
150g/5oz butter
1 egg (optional)
2 tsp ground cinnamon
50g/2oz vegetable suet (optional)
½ Bramley cooking apple (unpeeled, cored and
chopped)
1 lemon (unpeeled, cut into small pieces)
1 orange unpeeled, cut into small pieces)
120ml/4fl oz brandy or whisky
PREPARATION
Mix all the dried fruits with the spices (and suet)
Puree the apple, orange and lemon pieces and add to the dried fruit.
Add the brandy (or whisky)
Mix well, cover and set aside for anywhere between two hours and 24 hours.
MAKE THE PASTRY
Sieve four into a bowl
Cut in the butter and blend until it forms crumbs
Add 8 tablespoons of cold water
Mix to a dough and blend until it forms a ball (you can add more water if necessary)
Chill for 30 minutes.
Pre-heat the oven to 180C/350F/Gas 4.
Grease and flour some mince pie tins.
ASSEMBLE THE PIES
Remove the pastry from the fridge, and roll out to a thickness of about 5mm.
Cut the pastry in circles slightly larger than the size of each pie, and line the tins with it, pushing the
pastry up the edges.
Spoon some of the fruit mixture into each pie.
Roll out remaining pastry and cut out lids for each pie.
Wet the top of the pies and press on the lids
If required brush the lid of each pie with a little beaten egg.
BAKE
Bake for around 20 minutes until the pies are lightly browned and the pastry cooked.
Remove from the oven and sprinkle with sugar (optional).
Cool before lifting each pie out of the tins. Cool on a rack.
ENJOY
Serve warm or cold.
The Editor is more than willing to act as a taster!
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