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Mince Pies

Recipe Submitted By: bakingmad

Mince Pies as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	40 minutes
Baking Time	25 minutes
Portions	6
Skill Level	Easy
Average Rating

Mince Pies Ingredients

250 grams	Sultanas golden
250 grams	Glace Cherries (Billington's) cut in half
250 grams	Raisins
100 grams	Mixed Peel
250 grams	Dark Muscovado Sugar (Billington's)
250 ml	Amaretto Liqueur
1 tsp	Cinnamon ground
1 tsp	Nutmeg ground
1 tsp	Mixed Spice
1	Orange zest, finely grated
1	Lemon zest, finely grated

Additional Ingredients

450 grams	Shortcrust Pastry
250 grams	Puff Pastry
1 grams	Egg Yolk
3 tbsp	Demerara Sugar (Billington's)

Further Additional Ingredients

	Almonds flaked, toasted to serve
	Crème Fraîche to serve
	Amaretto Liqueur to serve

This recipe uses

How to make Mince Pies

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

In a large bowl put all the dry fruits and spices together and mix well
In a small saucepan heat up the amaretto, sugar and zests until the sugar has dissolved. Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised Kilner jar and leave to infuse for at least 48 hours before using
Roll out the shortcrust pastry and line tartlet cases and chill for 40 minutes. Fill them generously with the mincemeat
Roll out the puff pastry, brush with the egg yolk and sprinkle with Demerara sugar and cut using a star cutter. Place the stars on top of the mincemeat and place the mince pies on a baking tray and bake in preheated oven 180°C/ 160°C fan/ 350°F/ Mark 4 for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up
Remove from the oven and leave to rest for 5 minutes
Serve warm with toasted flaked almond, creme fraiche and a drizzle of amaretto

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