Peake Practice, with Ray Peake

THIS week I give you a recipe for mince pies, everyone's favourite nibble at Christmas.

In fact a jovial old man I know, who dresses predominantly in red, informs me he eats millions of them on Christmas Eve and he rates this recipe very highly.

So a recipe endorsed by Santa himself should be given serious consideration.

The beauty of mince pies is their ability to go well with all kinds of drinks - tea, coffee, whisky, brandy, rum, sherry and port.

We are not talking just mince pies here but Swiss mince pies, originating from the kitchens of a hotel in Engelberg. Switzerland.

The recipe has kindly been given to me by my good friend Gina Villa who, while working in the Swiss Hotel kitchens in the '60s, discovered this recipe and, realising it was something special, copied it down for future use.

Gina, bless her, always spends Christmas Eve with her pizza supremo husband Takeway Toni at Callums and every year brings me a tin of these truly mouth watering pies.

This year she is, of course, doing the same but I have managed to convince her that they are so good she should share the recipe with the whole of East Lancashire. Although the recipe is only for a modest 12 mince pies, you would be well advised to double, treble or even quadruple the ingredients to make a larger batch.

They will keep exceptionally well for up to a week in an airtight container but they will all be gone well before the week is up, I guarantee.

In closing this week, I would like to pass on my grateful thanks to Russell of the Cleansing Department of Blackburn with Darwen Council.

Russell has not given me a recipe to share but he did rescue me on Monday morning when my car broke down in the centre of Blackburn, causing chaos at the traffic lights on Church Street.

Realising my dilemma, he got off his refuse wagon and controlled the flow of traffic while pushing my car to a safer parking space.

Russell, you are a star and I am writing to Mr Peter Hunt, director of direct services, nominating you as employee of the month and may Santa be especially good to you this year.

Speaking of Santa, do not forget to leave a mince pie for him and a dish of milk for the reindeers is also a thoughtful touch.

If you are good to Santa I am sure Santa will be good to you. Swiss Mince Pies FILLING

1 400g jar of mincemeat

1 sherry glass filled with either rum, whisky, or sweet sherry

Zest of one orange

STIR your chosen booze into the mincemeat along with the zest of orange and leave overnight in fridge.

PASTRY

(Makes 12)

12 oz plain flour

4 oz butter

2oz sugar

1 egg. RUB the butter into the flour.

Make a well in the centre, adding the sugar and beaten egg.

Bind together roughly.

Turn on to a well floured surface and knead until smooth, the roll out the pastry.

Using your pastry cutters cut out the pastry to fit your tart tins. Place your cut out pastry in to tart tins.

Place pastry lids on top and "nip" together to create a fluted edge.

Brush the tarts with egg wash and sprinkle with granulated sugar

Bake in oven gas mark 6 for 20-25 minutes.

Eat, drink and be merry.

I wish all my "foodie" readers a very Merry Christmas.

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.