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12 days of Tower Christmas- Mince Pies and Eggnog RecipesWelcome to Day 2 of the 12 days of Tower Christmas advent calendar, today we have two traditional Christmas recipes for Mince pies made with our Tower Mince pie maker and Eggnog for you to enjoy! Mince Pies Recipe Ingredients 1 large jar mincemeat (about 600g) 2 satsumas, segmented 1 apple, finely chopped zest 1 lemon little icing sugar, for dusting For the pastry 375g plain flour 260g unsalted butter, softened 125g caster sugar, plus extra for sprinkling 1 large egg, plus 1 beaten egg for glazing Method Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins. Scoop the mincemeat into a bowl and add the satsumas, apple and the lemon zest. Repeat the following steps over again to use all of your mixtures and to make more mince pies. Turn on your Tower Mince pie maker, a red indicator light will turn on, after 3-8 minutes the second indicator light will turn green meaning your Mince pie maker is ready to use(The green indicator light will flash on and off to show that the correct cooking temperature is being maintained). Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 8 bases and place them into the bottom baking surface. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops. Close the lid and cook the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the bottom baking surface and dusting with icing sugar. Serve. Eggnog Recipe Ingredients 6 medium free-range eggs (preferably organic and as fresh as possible), separated 150g/5½ oz golden caster sugar 500ml/18fl oz whole milk 400ml/14fl oz double cream 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference freshly grated nutmeg, to taste Method Start by whisking the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) Place the egg whites in a box and freeze until ready to serve the egg nog. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. Pour the Eggnog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the Eggnog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. If you’ve tried this recipe out and enjoyed it, or have any Mince pie and Eggnog recipes of your own, we’d love to hear from you, share a picture or let us know about it on Facebook, Twitter or Instagram.