MARVELLOUSLY MERRY MINCE PIES

Sat, 9 December 2023

INGREDIENTS:

For the Sweet Shortcrust Pastry:
100g Plain white flour
50g chilled butter
1 tbsp icing sugar
1 egg yolk
For The Frangipane:
50g Butter
50g Caster Sugar
1 Egg
50g Ground Almonds
½ a tablespoon of Plain Flour
½ a teaspoon Almond Extract
To Assemble The Pies:
200g Mincemeat, shop-bought or homemade
A handful of Flaked Almonds
A Couple of tablespoons of Apricot Jam
Some icing Sugar to dust

METHOD:

1. Make the pastry first. You can either use a food processor for this or use your hands.

2. To make by hand, place the flour and butter together in a bowl.

3. Using the tips of your fingers, rub the butter with the flour until it resembles coarse
breadcrumbs.

4. Tip it out on to a lightly floured work surface and, using the heel of your hand, bring together
with a little of the egg yolk (try to only add a little of the egg yolk at a time as the less you use
the better for a light texture)

5. To use a food processor, place the butter and flour in the bowl with the blade attachment.

6. Pulse until it resembles coarse breadcrumbs, then add the egg yolk.

7. Carry on as above, tipping the mixture out onto a floured surface. It should come together
very quickly now.

8. When the pastry has formed into a smooth ball, flatten into a disc shape. Cover with cling film
and refrigerate for an hour.

9. To make the frangipane, put the butter and sugar into the unwashed processor and blend
until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t
worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond
extract, and mix briefly.

To Assemble The Pies:

1. Using the muffin tin as a guide for size, cut the pastry into the shape of the tin. Roll these
circles out a little more.

2. Place the pastry in the tins, ensuring the edges are pressed up around the sides

3. Using a fork, pierce each tartlet a couple of times.Spoon a teaspoon of mincemeat into each
tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will
level out in the oven (but do not overfill the tins).

4. Sprinkle a few flaked almonds on top of each one. Bake for 15-17 minutes, watching carefully.
Remove from the tins and allow to cool a little on a wire rack.

5. Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm
tartlet with glaze. Like traditional mince pies, these are best served warm with a light dusting of
icing sugar.