Nous vous partageons, en ce 17ème jour de l’Avent, une recette de mince pies.
Cette recette venue d’Angleterre est un véritable délice pour les fêtes de fin d’année. En plus, ce sont des gâteaux individuels donc aucun risque de contamination pour les fêtes de fin d’année.
Merci Sue pour le partage de ta recette !
MINCE PIES
Mincemeat:
- 225g dried apricots
- Juice of 1 orange & the peel, finely grated
- 900g mixed currants, sultanas, and raisins
- 60ml orange marmalade
- 450g Demerara/brown sugar
- 7.5ml mixed spice
- 1.25ml ground nutmeg
- 300ml brandy
Make the mincemeat a few days ahead if possible.
Snip the apricots and mix with the orange rind and peel, 45ml orange juice and all the remaining ingredients.
Cover and leave for 48 hours, stir occasionally. If storing, press into clean jars, cover and store in a cool place for up to 2 months.
For the mince pies:
- Sweet shortcrust pastry, made in normal way (or use pate brise)
- 1 egg white
- caster sugar
On a floured surface, roll out the pastry quite thinly. Using an 7.5/8.5cm round cutter, stamp out the circles of pastry.
Press these into the patty tins. Spoon about 2-3 level tsp of mincemeat into each.
Cut tops for each pie in the same way, dampen the edges with water, so that they seal.
Brush with lightly-beaten egg white, sprinkle with caster sugar. Prick each one with a fork to allow the steam to escape.
Bake at 180C/350F/mark 4 for about 20/25 mins. Allow to cool a little before removing, then cool on a wire tray.
Delicious warm with cream, or cold. YUM YUM!!