About the bake
These luxury mince pies packed full of flavour were featured on the second series of Baking Mad with Eric Lanlard on Channel 4. If you fancy taking your mince pie up a level, top with sliced almonds, or sprinkle some of a baked pastry case on top to create a lovely crumble.
Method
Step 1:
For the mincemeat: In a large bowl put all the dry fruits and spices together and mix well.
Step 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.
Step 3:
Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.
Step 4:
Fill them generously with the mincemeat.
Step 5:
Pre-heat the oven to 180°C (fan 160°C, gas mark 4).
Step 6:
Roll out the puff pastry, brush with the egg yolk, sprinkle with Demerara sugar and cut using a star cutter.
Step 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.
Step 8:
Remove from the oven and leave to rest for 5 minutes.
Ingredients
For the Mincemeat
- 250g Sultanas
- 250g Glacé cherries (halved)
- 250g Raisins
- 100g Mixed peel
- 250g Billington's Unrefined Dark Muscovado Sugar
- 250ml Amaretto liqueur
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Mixed spice
- 1 Orange(s) (zest only, finely grated)
- 1 Lemon (zest only, finely grated)
- 1 tsp Nielsen-Massey Vanilla Extract
For the Pastry
- 450g Shortcrust pastry
- 250g Puff pastry
- 1 Large free range egg yolk(s)
- 3 tbsp Billington's unrefined demerara sugar
Utensils
- Small saucepan
- Kilner jar
- Rolling pin
- 6 tartlet cases
- Pastry brush
Recipe Reviews
We make these every year now. Hands down best recipe and everyone always asks for seconds. Great to give as gifts too
The most amazing mince pies ever. Made them
before Christmas and they were eaten as soon as they were cool
Tartlet cases a good idea
Ingredients
For the Mincemeat
- 250g Sultanas
- 250g Glacé cherries (halved)
- 250g Raisins
- 100g Mixed peel
- 250g Billington's Unrefined Dark Muscovado Sugar
- 250ml Amaretto liqueur
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Mixed spice
- 1 Orange(s) (zest only, finely grated)
- 1 Lemon (zest only, finely grated)
- 1 tsp Nielsen-Massey Vanilla Extract
For the Pastry
- 450g Shortcrust pastry
- 250g Puff pastry
- 1 Large free range egg yolk(s)
- 3 tbsp Billington's unrefined demerara sugar
Utensils
- Small saucepan
- Kilner jar
- Rolling pin
- 6 tartlet cases
- Pastry brush