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mince pie recipe

  • Marzipan & Orange Mince Pies

    Come, guard this night the Christmas-Pie,
    That the thief, though ne'er so sly,
    With his flesh-hooks, don't come nigh
    To catch it
    From him, who all alone sits there,
    Having his eyes still in his ear,
    And a deal of nightly fear
    To watch it.

     

    Robert Herrick (1591-1674)

     

    Makes: 12
    Prep time: 30 minutes
    Cooking time: 20 minutes
    Suitable for freezing?: Yes

    For the sweet pastry:

    • 250g 00 flour, plus extra for rolling
    • pinch of sea salt
    • 50g Fairtrade icing sugar
    • 125g unsalted butter (cold), plus extra for greasing the tin
    • 2 free range medium egg yolks, beaten
    • 1 tsp Arancio extra Calabria orange essence
    • up to 30g ice-cold water


    For the Frangipane:


    For the filling:

    • 440g Instant Cranberry & Orange Mincemeat *See recipe
    • 120g marzipan divided into 10g discs
    • 30g flaked almonds


    Brandy Butter

    Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these marzipan and orange mince pies, made with sweet all-butter shortcrust pastry. They really are that good.  There is a natural synergy between almonds and oranges, but mixed with warm spices and a touch of vanilla there is magic to be found. Continue reading

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