Deep-filled mince pies
-========= REZKONV-Recipe - RezkonvSuite v1.3
Title: Deep-filled mince pies
Categories: Pies
Yield: 20-24 Muffin-sized pies, depending on the depth of your
900 grams 2 lb mincemeat
======================== FOR THE PASTRY ========================
400 grams Very cold, cut into cubes, 14 oz butter
700 grams Plain flour, plus extra for rolling out, 1 lb 9
-- oz
200 grams Golden caster sugar, 8 oz
2 Egg yolks
1 tablesp. Water or milk
==================== FOR THE ALMOND FILLING ====================
200 grams Ground almonds, 8 oz
200 grams Golden caster sugar, 8 oz
4 Egg whites
Somewhat Drops almond extract
1 Egg, beaten, to seal and glaze
============================ SOURCE ============================
BBC Good Food Magazine, November 2006, p. 86
-- Edited *RK* 11/18/2006 by
-- Ulrike Westphal
1. Make the pastry by rubbing the butter and flour together with
your fingertips until the mix resembles fine crumbs or whizz in a
food processor. Stir in the sugar and a good pinch of salt, then add
the egg yolks and water or milk and work into the mix with a knife
until the dough starts to clump together. Press the dough together
with your hands to form a ball, split in two and knead each half
briefly until smooth. Shape into a flat disc. Wrap in cling film
then chill while you make the topping.
2. Heat oven to 200°C/fan 180 °C/gas 6. Beat the almonds, sugar, egg
whites and almond extract together to a rough paste.
3. Roll out one of the discs of pastry on a lightly floured surface
and cut 12 x 9 cm circles (or 10 x 10 cm circles, depending on the
depth of your muffin tin) with a round cutter. Push into the wells
of a 12-hole muffin tin. Re-roll the leftover pastry and cut out
enough 7 cm circles to cover the tops.
4. Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp
almond mix. Brush the edges of the cases with egg and press the tops
on, then brush with egg. If you're making ahead, 'open' freeze at
this point in the tin, uncovered. Once frozen, cover with cling film
and use within a month. Bake for 20-25 mins until golden from fresh
or for 25-30 mins from frozen. Leave to cool almost completely in
the tin before lifting out. Serve dusted with a little icing sugar
if you like. Repeat with remaining mix to make a second batch.
:PER PIE 546 kcalories, protein 7g, carbohydrate 77g fat 25g
saturated fat 12g fibre 2g sugar 5g, salt 0.39g
:PREP 20 mins :COOK 20-25 mins
:Moderately easy
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