Nothing says Christmas like a mince pie! If you’re looking to make these at home, then Paul Ainsworth’s luxurious take on this classic is the perfect wintery treat. The mincemeat is filled with rich currants raisins, and grated apple soaked in sweet brandy and the sweet pastry is infused with vanilla seeds and orange zest for an added festive touch. For best results, make the mincemeat a week before to ensure an intense and flavourful filling.
Cream together the butter and sugar very lightly – do not overmix, or you will add too much air to the pastry
Gradually add the eggs, mixing well between each addition. Make sure you scrape down the sides of the bowl so that all the ingredients are uniformly mixed
Add the flour and salt and mix until you have a combined dough. Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes before rolling
For making mince pies reserve 1/3 of the dough and beat until soft and creamy, then add to a piping bag for making the lids of the mince pies
To make the mince pies roll out the remaining dough thin and cut disc and place each disc into a muffin/bun tin then fill generously with your mincemeat mix.
Pipe a disc of soft pastry onto the mincemeat, leaving a hole in the centre of the pie, and bake at 200c for 15 minutes then reduce the temperature to 180c and bake for 8/10 minutes
Leave to cool and lightly dust with icing sugar and finish with orange zest. Add a touch of cinnamon powder to the icing sugar for that extra Christmas touch!
Shared by Paul Ainsworth
© Copyright 2020 Kenwood Limited