MINCEMEAT PIE RECIPE RECIPES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
• Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
• Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
• To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

Steps:

• Heat oven to 160C/140C fan/gas 3. Mix the mincemeat with the pistachios, almonds, orange zest and a good pinch of salt, then set aside. Melt the butter, then use a little to brush the bottom and sides of a 20 x 30cm baking tin. Cut the sheets of filo so they’re the same size as the tin, then cover with a damp tea towel to stop them from drying out.
• Press one sheet of filo pastry into the tin and brush with the melted butter. Continue to layer the pastry in this way until you have used up one pack of pastry (around 10 sheets). Evenly spread the mincemeat mixture over. Top with the remaining pastry, continuing to brush the layers with melted butter as you go. Brush the final layer generously with melted butter. Using a very sharp knife, cut deep, diagonal lines all the way through the pastry to form a diamond pattern. Bake in the oven for 1 hr until golden.
• Meanwhile, make the syrup. Put the sugar and 75ml water into a saucepan, and cook over a low heat until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier or brandy. Once the baklava has baked, remove from the oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup over the baklava, then return it to the oven for 5 mins or until the syrup has been absorbed. Leave to cool completely in the tin, then slice into pieces along the diagonal lines. Will keep for up to one week in an airtight container.