Spelt and Almond Mince Pies Recipe
by GBC Kitchen
8
1 hour 30 minutes
Ingredients

Pastry

  • 300g of wholemeal spelt flour, plus extra to dust
  • 1 tsp caster sugar
  • 125g of unsalted butter, cubed, plus extra to grease
  • 1 Freshlay Farms Golden Yolker® egg yolk
  • 40ml of cold water, or up to 50ml
  • 1 pinch of salt
  • 1 whole egg , beaten, for egg wash

Filling

  • 25g of unsalted butter, softened
  • 25g of caster sugar
  • 1 Freshlay Farms Golden Yolker® egg yolk
  • 40g of ground almonds
  • 1 tbsp of plain flour
  • 350g of mincemeat
  • 3 tbsp of flaked almonds
Method
1

Put the flour, caster sugar and butter into a food processor and blitz until it has a breadcrumb-like consistency

  • 300g of wholemeal spelt flour, plus extra to dust
  • 1 tsp caster sugar
  • 125g of unsalted butter, cubed, plus extra to grease
2

Add in the egg yolk, water and a pinch of salt. Blitz until it combines

  • 1 Freshlay Farms Golden Yolker® egg yolk
  • 40ml of cold water, or up to 50ml
  • 1 pinch of salt
3

Heavily dust the surface with flour and tip out the dough. Knead until smooth

4

Place the dough between two sheets of baking paper and roll until ½ cm thick

5

Grease a muffin tin with butter

6

Cut 8 x 8 cm circles out of the dough and place them into the muffin tin, pushing the dough up the sides so it’s evenly covered

7

To make the frangipane filling, put the butter and sugar into a small bowl and beat until smooth. Add in the yolk and mix to combine

  • 25g of unsalted butter, softened
  • 25g of caster sugar
  • 1 Freshlay Farms Golden Yolker® egg yolk
8

Tip the almonds and flour into the bowl and mix until everything is combined

  • 40g of ground almonds
  • 1 tbsp of plain flour
9

Evenly divide the frangipane between the lined muffin tin and spread with a teaspoon in the bottom of the pastry

10

Top each pie with 2 teaspoons of mincemeat until it reaches just under the top of the pastry

  • 350g of mincemeat
11

Brush around the edge of the pastry with the egg wash

12

Roll the remaining pastry out between baking paper, as before, and cut 8 x 6 cm circles out

13

Place the circles on top of the mincemeat and press them into the edges of the pie

14

Brush the top of each one with the egg wash and cut little crosses into the top of the pies with a sharp knife to let the steam out when cooking

15

Sprinkle with the flaked almonds and put in the freezer for 20 minutes so they keep their shape

  • 3 tbsp of flaked almonds
16

Bake for 20-25 mins until golden. Leave to cool for 30 mins before removing with a palette knife and leaving to cool completely on a wire rack