• Total Time

    1h 20m
    • Prep Time

      50m
    • Bake Time

      30m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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These luxury mince pies packed full of flavour were featured on the second series of Baking Mad with Eric Lanlard on Channel 4.

Method

  1. For the mincemeat: In a large bowl put all the dry fruits and spices together and mix well.

  2. In a small saucepan heat up the amaretto, vanilla extract, sugar and zests until the sugar has dissolved. Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised Kilner jar and leave to infuse for at least 48 hours before using.

  3. Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.

  4. Fill them generously with the mincemeat.

  5. Pre-heat the oven to 180°C (fan 160°C, gas mark 4).

  6. Roll out the puff pastry, brush with the egg yolk, sprinkle with Demerara sugar and cut using a star cutter.

  7. Place the stars on top of the mincemeat and transfer the mince pies to a baking tray and bake for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.

  8. Remove from the oven and leave to rest for 5 minutes.

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