So it’s December, only 11 days until Christmas, and I am home! I love this time of year, not least because there are so many festive things to bake. These mince pies make your kitchen smell divine, and are best baked while listening to Christmas music (and singing along…!)
I love mince pies, but having pastry on the top and bottom can make them a bit heavy, so I have created a lighter version, using marzipan to give a lovely almondy flavour. I also like to make the mincemeat a bit more interesting, by adding grated apple, raisins and some extra spices.
Almond mince pies
250g plain flour
50g icing sugar
sprinkle of cinnamon
125g butter, cut into cubes
splash of water
pinch of cinnamon and ginger
1 small apple, grated, then patted with kitchen towel to get rid of most of the liquid
30g candied peel, chopped
30g glace morello cherries, chopped
30g flaked almonds
7.5cm fluted round cutter
shallow 12 holed tin
Pre-heat your oven to 180°C
For the pastry, put the flour, sugar, cinnamon and butter into a food processor and whizz until it is the texture of fine bread crumbs.
Add the egg and pulse a couple of times. Add a splash of water and pulse until the mixture comes together as a dough, but do not overwork it.
Take it out, and pat into a round, then cover in clingfilm and put in the fridge for 30 minutes.
Meanwhile, make your mincemeat. Put the mincemeat into a bowl, and add the apple, raisins, peel, cherries and spices, and mix together well.
When your pastry has chilled, roll it out thinly, and cut 12 circles out.
Gently place these in the tin, then add a small piece of marzipan to each one.
Spoon a little mincemeat on top, then sprinkle over the flaked almonds. Bake for 12-15 mintues, or until the pastry is golden and the mincemeat is bubbling.
Take them out of the tin and place on a cooling rack while you make 12 more.