Sunday, 15 December 2013

Mince pies

I was trying to emulate a Gordon Ramsey plain shortcrust pastry recipe I used to use (using wheat flour). I prefer not to have sweet pastry as I like the contrast with the mincemeat.  However if you would prefer something sweeter replace the water with honey.

I am not sure how long these would last as almond pastry does tend to go a bit soggy.  I make the mincemeat in advance and then make a big quantity of pastry which can be separated out and frozen.  I presume the mince pies can be fully made and frozen too.   

As I find it hard to get the pastry as thin as I would have with wheat flour I prefer not to use full lids as it feels like the wrong ratio of pastry to filling.  Instead I use small shapes, stars etc. 


1 egg (beaten)
12 ounces almond flour
3 ounces cold butter cut into pieces
3 tablespoons cold water 
1/4 teaspoon baking soda
1/2 teaspoon salt

Additional beaten egg for brushing 


500g mixed fruit (sultanas,raisins and currants) 
150g dried apricots
100g organic dates
grated rind of 1 unwaxed lemon
grated rind of 1 unwaxed orange
50g flaked almonds
1 tbsp mixed spice 
½ tsp ground nutmeg
½ tsp ground ginger
4 tblsps whisky (GAPS legal) or brandy (not GAPS legal)  (optional) 
4-5 pears peeled and cored (about 250-300grams) 

To make mincemeat:

Blend pears in food processor and set aside in a bowl
Blend the apricots and the dates in the processor
Add all the other dry ingrediants and spices and mix
Add in alcohol and pears and mix again
Store in sterilised jars.  (If freezing jars leave space at the top for the mixture to expand)

To make pastry / pies 
Preheat oven to gas mark 2
Put all the pastry ingrediants in a food processer and mix until dough consistency
Put in fridge for at least half an hour then role out into required shapes.
Fill with mincemeat and top with a shape
Brush with egg
Put in the oven for 30 minutes (These could probably be cooked for 20 minutes at gm3 but as almond flour burns easily I prefer to take it slow)

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