What ever other cake baking might go on around here you can guarantee there will always be a fully stocked tin of homemade mince pies during December.
I've experimented with various recipes, using different pastries or different toppings but the recipe I always come back to is this almond paste version with its sweet crumbly pastry and generous amount of fruity filling
I first made them about twenty years ago when I attended a "Cooking for Christmas" day class at the local village college. We made several things most of which I've long forgotten but the recipe that stuck with me was this mince pie recipe. I have shared it on the blog before but as it is one of the most requested recipes I make I hope you don't mind if I share it again.
If you make them, I promise you'll love them. But warning... They do contain traces of nuts! (The warning on the packet of flaked almonds)
Almond Paste Mince Pies
For the pastry, whizz together in a food processor* 4 oz soft unsalted butter, 8 oz plain flour, 2 oz of caster sugar, 1 egg yolk and 2 tablespoons of water until the mixture holds together. Wrap in cling film and chill while you make the topping.
For the topping, again whizz together in the food processor 6 oz soft unsalted butter, 6 oz plain flour, 2 oz caster sugar, 1 egg yolk and 1 teaspoon almond essence.
Roll out the chilled pastry and cut out circles to line 24 tart tins. Fill each one with a rounded teaspoon mincemeat and then pipe the topping mixture in swirls onto each tart. Top with a few flaked almonds.
Bake for 20 minutes at 190 deg C
* I'm sure this could be done without a food processor but it would be a lot more hard work and despite the faff of piping the topping these are really quick and easy.
A good recipe always bears repeating!! They look really pretty too, sometimes they can look a bit squished I find when the tops have been pushed on, put piping the top avoids all that! Great idea. Who knows, I might even perhaps get inspired enough to actually do some baking... xx
ReplyDeleteThey look and sound delicious. I might just have to try that recipe - thanks for sharing it again.
ReplyDeleteI don't mind you sharing this at all, in fact I'll be using this recipe for Friday when I have visitors :) Suzy xo
ReplyDeleteThey do look delicious, I haven't made any yet but I'm definitely baking tomorrow!
ReplyDeleteV x
Yummy, I would love to eat one just now. I had a most disappointing mince pie after our Christmas meal at work. It was actually a tiny sponge with an even tinier amount of mince meat squished in. I can't believe this was sold to us as mince pie! Do you make your own filling, too? I am feeling a worn out at the moment but maybe I can get my act together this weekend. Cx
ReplyDeleteI love mince-anything, so I'll give this a whirl! Thanks for sharing your tried & true recipes Gina :) Wendy x
ReplyDeleteGina, how i would love to taste one (or five or six, who am I kidding) of these yummy mince pies. I did have a couple of mince pies while I was in London, and still hope to find some to buy before Christmas here.
ReplyDeleteIf I did have a food processor (or, as Hyacinth Bucket my put it room for a food processor), I would love to try your recipe. Using my trusty wooden spoon and bowl I did mix up some of my annual Christmas brown sugar cookie dough earlier today. I may bake them tomorrow.
All of a sudden I am feeling just that little bit of pressure. So far, it is making me feel part of the season.
xo
Obviously, you lost me at 'egg yolk' x
ReplyDeleteYou have me craving mince pies, but it's gone midnight so I guess I'd better wait until tomorrow!
ReplyDeleteThey sound yummy but with only two of us we'd be forced to eat loads and that's not good for us.... is it? I shall drool from afar and imagine the taste. That way I shall have some of the pleasure but none of the pounds that pile on after Christmas!
ReplyDeleteLuckily for me, I've tasted these and they are very yummy!
ReplyDeleteA Certain Young Man requested mince pies today. So, I may give these a go in the next day or so. Today was pumpkin day. I will post about that tomorrow.
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