As the youngest member of the Kardashian-Jenner empire, Kylie has a lot of fantastic role models to look up to but she still looks to us for guidance and support, as her beloved god-parents.
Kylie was such a sweet angel when she was born and you just knew she was destined for greatness.
When Annelie was contemplating pursuing medicine, it was only Kyles who was able to provide her with a rational ear, great advice and the lips to see if she would be interested in going into plastics.
You see, she actually only lied about having surgery to avoid getting Annelie in trouble for using C-grade construction cement before even getting into med. Talk about a ride or (nearly) die friend!
Kyles was only able to take a brief amount of time out of her busy hair-extension and lip contouring schedule to drop by and celebrate Khristmas with her godparents, so we opted for a sweet treat of our Fruite Mince Pylie Jenners.
I used to loathe fruit mince pies on account of their odd mouth feel and the irrational decision that they were filled with just dried fruit and beef or aspic; then I had fresh ones and my life was changed.
These pillowy delights are heavenly, sweet and full of tart cranberries that make them sing. But well, not like Kris.
Fruit Mince Pylie Jenner
Makes: 48(ish). Aka heaps.
75g muscovado sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
30g dried cranberries
finely grated zest and juice of 1 orange
3 drops almond extract
½ tsp vanilla extract
2 tbsp honey
250g plain flour
50g icing sugar
125g cold unsalted butter, cubed
In a large pan, dissolve the sugar in the brandy (60ml) over a gentle heat before adding the fresh (aka frozen in Australia) cranberries, cinnamon, ginger, cloves, currants, raisins, dried cranberries and the zest and juice of the orange.
Bring to a gentle simmer and cook for 20 minutes, or until the fruit has started to soften and has absorbed most of the liquid in the pan. Remove from the heat and allow to cool.
Add the remaining brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste. Spoon the mincemeat into sterilised jars (you know the drill thanks to Meryl) and store in the fridge for up to two weeks.
Sieve the flour and icing sugar into a large mixing bowl.
Using your fingertips, gently rub the butter into the flour and sugar until it starts to resemble wet sand.
Add the egg and a dash of milk, and work together until you have a ball. Be careful not to overwork it.
Pat the ball into a thick round disc, wrap in cling film and leave to rest in the fridge for 30 minutes.
To make the pies you will need a mini tart tin, a small circular object for cutting (we use an upturned shot glass) and a miniature star cutter (just to be like Nigella).
Preheat the oven to 220°C.
When the 30 minutes is up, remove it from the fridge and roll it out on a lightly dusted surface until it is roughly 5mm thick.
Cut out the circles a little wider than the indentations in the tart tins, so that they are tall enough in the tart tins, gently pressing them into shape as you go. Once the tray is full of pastry, add roughly a teaspoon of mincemeat to each pie before topping with a mini pastry star.
Bake in the oven for 10–15 minutes, keeping an eye on them to avoid burning.
Remove from the oven and empty the pies out of the tin and onto a cooling rack. Continue the process until you run out of pastry, storing the leftover mincemeat for future baking or to have with icecream.
When they are all done and cooled, whack some icing sugar in a tea ball and make it look like a winter wonderland … or L.A. in the 80s. Let it snow, let it snow, let it snow!