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The traditional mince pie recipe gets an update here thanks to Shay Cooper, with the addition of sweet, financier batter. This lends the bake with a satisfying crunch, sure to impress all your Christmas guests. Keep a batch in an air-tight container for those unexpected visitors. Also take a look at our mince pie taste test to see how supermarket brands compare with local artisan bakers

Method
1.
Start by making the pastry. Combine the flour and sugar, then create a well in the centre of the mix. Slowly fold in the butter until the mix is crumb-like. Add the eggs and work gently until the mix becomes smooth. Set aside
2.
To make the batter, place the sugar, ground almonds and flour together in a food processor with a whisk attachment, and mix on slow speed. Gradually add the egg white. Set aside
3.
Meanwhile heat the butter in a pan until it begins to change colour to a shade of hazelnut brown. When the butter has changed colour, pass it through a clean piece of linen or tea towel to remove any impurities
4.
While the butter is still warm, add it to your batter mix in a slow trickle until it is fully incorporated. Leave to chill
5.
Roll out the sweet pastry to a thickness of about 3mm, cut into disks and place in floured tart tins. Blind bake in an oven at 180°C/Gas mark 7 for around 10 minutes until pastry is cooked and crisp. Leave to cool on a wire rack
6.
Once the pastry is cool, stir the brandy and nuts into the mincemeat. Half fill the tarts with the mincemeat mix. Top with some of the financier batter and smooth over with a palette knife
7.
Return the tarts to the oven and bake for 12 mins until the financier batter is golden brown and cooked throughout. Serve with a dollop of crème fraîche
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Mince pie recipe with a sweet white wine

Ingredients

Sweet pastry

  • 500g of plain flour
  • 250g of caster sugar
  • 250g of butter, cubed
  • 2 large eggs

Financier batter

  • 225g of caster sugar
  • 90g of ground almonds
  • 180g of plain flour
  • 7 egg whites, lightly beaten
  • 225g of butter

Filling

  • 2 jars of Organic mincemeat
  • 1 dash of brandy
  • 1 handful of chopped almonds

To plate

  • 1 dollop of crème fraîche

Equipment

  1. Food processor with a whisk attachment
  2. Rolling pin
  3. Tart tins

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The classic mince pie recipe gets a delicious update by Shay Cooper. These lovely mince pies are simple to make during the busy festive season.