When it comes to Christmas I have totally embraced so many of the British traditions and one of my favourites is the classic mince pie. Here is my recipe, Joyeux noel.
Special equipment: Rolling pin.
|For the mincemeat|
|150g||Bramley apple, finely chopped|
|16||Black seedless grapes, finely chopped|
|40g||Mixed peel, chopped|
|1||Orange, zest and juice|
|1||Grapefruit, zest and juice|
|10g||Five spice powder|
|½ stick||Cinnamon, ground to a powder|
|For the sweet Shortcrust pastry|
|3 pinches||Icing sugar|
The mincemeat may be made 1 month in advance. The pies may be made and frozen, then cooked when needed. Or once cooked, they will keep in an air-tight tin for 5 days; just pass them through the oven to freshen the pastry before serving.
For the mincemeat
Mix all the ingredients together, stir well and refrigerate until needed.
For the sweet shortcrust pastry
Mix together the butter and icing sugar until they are completely blended. Add the egg yolks and finally the flour. Knead until you have a smooth dough. Leave to rest for at least 1 hour before using.
Making the mince pies
Pre-heat the oven to 190’c/375’f/Gas 5. Roll the pastry out to a little less than 5mm thick. Cut out 30 rounds just a little larger than your tartelette moulds, and 30 rounds with the pastry cutter two sizes down. Line the tartelette moulds (or muffin tins) with the large rounds of pastry. Fill them with the mincemeat to level with the sides.
Now brush a little beaten egg around the edges of the smaller rounds and stick them on top of the mince pies. Brush with a little more beaten egg, and then bake in the pre-heated oven for 25 minutes until golden brown. Transfer from the moulds to a wire rack and leave to cool. Sprinkle generously with icing sugar.
Alternative desssert recipes:
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.