ALMOND-TOPPED MINCE PIES RECIPE | BBC GOOD FOOD
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield Makes 24
Number Of Ingredients 15
Steps:
- Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
- Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
- Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
- For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
- Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
- Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.
Nutrition Facts : Calories 284 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
ALMOND-TOPPED MINCE PIES RECIPE | BBC GOOD FOOD
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 5 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield Makes 24
Number Of Ingredients 15
Steps:
- Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
- Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
- Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
- For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
- Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
- Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.
Nutrition Facts : Calories 284 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
CHRISTMAS GOOSE DINNER | FOOD & WINE
From foodandwine.com
10 SURPRISED OPTIONS TO SUBSTITUTE FOR COGNAC IN COOKING
From ingredient-recipes.com
10 BEST WILD PHEASANT RECIPES | YUMMLY
From yummly.com
49 DUCK RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN CURRY WITH BASMATI RICE RECIPE - BBC FOOD
From bbc.co.uk
GOOSE (PHEASANT OR DUCK) GIBLET STOCK | RECIPES | DELIA ONLINE
From deliaonline.com
BAKING - RECIPES BY COOKING STYLE | TASTE OF HOME
From tasteofhome.com
DESSERTS RECIPES | DELIA ONLINE
From deliaonline.com
10 SURPRISED OPTIONS TO SUBSTITUTE FOR COGNAC IN COOKING
From ingredient-recipes.com
10 BEST WILD PHEASANT RECIPES | YUMMLY
From yummly.com
CHRISTMAS RECIPES - VICKERY TV
From vickery.tv
CHRISTMAS: RECIPES TO FREEZE RECIPES | DELIA ONLINE
From deliaonline.com
DESSERTS RECIPES | DELIA ONLINE
From deliaonline.com
MACALLAN 12 YEAR OLD SHERRY OAK - THE WHISKY EXCHANGE
From thewhiskyexchange.com
FRANCE : EVOLUTION DU CORONAVIRUS / COVID19 EN TEMPS RÉEL
From coronavirus.politologue.com