This is a based on a Paul Hollywood recipe. I enjoyed them, lets face it, there's no such thing as a bad mince pie, but personally, I would have liked them more almondy, more like a Bakewell tart filling, so next time I make them I will make them so! I may even make them into one big tart like a Bakewell.
Makes 12
400g mincemeat, preferably home-made
Pastry
165g plain flour
25g ground almonds
120g cold butter, diced
55g caster sugar
1 medium egg
Frangipane
100g softened butter
100g caster sugar
40g plain flour
60g ground almonds
2 large eggs, beaten
2 tbsp flaked almonds
To make the pastry, stir the flour and ground almonds together in a bowl. Rub in the butter until it looks like fine breadcrumbs, stir in the sugar and then gradually add the egg until it comes together into a soft dough.
Tip onto your lightly floured work surface, flatten to a disc and wrap in clingfilm. Chill this for at least 3 hours before using.
Preheat your oven to Gas 6/200ºC. Grease your 12 hole bun tin.
Roll out the pastry on a lightly floured surface to 3mm thick. Cut out discs using a 10cm pastry cutter, re-rolling if neccessary so you have 12 discs.
Line the prepared tin with the pastry.
Make the frangipane by beating together the butter and sugar until light and fluffy. Mix in the flour, add the beaten eggs and mix well. Now stir in the ground almonds.
Put about 1½tsp mincemeat into each pie case. Don't be tempted to overfill as it can leak out when the pies are cooking. Spoon the frangipane over, or pipe if you prefer. Scatter with the flaked almonds.
Bake for 20 mins until the topping is golden, risen and set. Carefully remove from the tin onto a wire cooling rack. Serve dusted with icing sugar.
No comments:
Post a Comment