Luxury lemon, pecan and Amaretto mince pies
Method • Sift the plain flour into a mixing bowl and stir in the icing sugar, cinnamon, and ground almond. Rub in the butter until the mixture resembles breadcrumbs. • Add the yolk and milk and combine to make a soft dough. Wrap in cling film and chill in the fridge for half an hour. • Chop the pecans into small pieces and mix into the mincemeat with the Amaretto. • When the pastry has chilled, roll out on a floured surface to a 3mm thickness. Use a fluted cutter and cut out 36 rounds. Grease three 12-holed patty tins or bun tins and line each with a pastry circle.
• Add half a dessertspoon of mincemeat to each and put in the fridge for half an hour to chill. • Beat the softened butter with the caster sugar, selfraising flour, eggs and lemon zest until well combined. • Put about half a tablespoon of this sponge mixture on top of each mincemeat tart. • Place in a preheated oven, 180oC, for 13 to 15 minutes until the sponge is lightly golden and springs back when gently pressed. Leave to cool. • When cold, mix the lemon juice with the icing sugar and drizzle over the top of each mince pie cake. Then ready to serve. Recipe from: Tudor Park Marriott Hotel & Country Club Ashford Road Bearsted, Maidstone Kent, ME19 6JU 01732 521910 info@theswanwestmalling.co.uk www.theswanwestmalling.co.uk
Ingredients
Chef’s Tip Give shop-bought mincemeat extra luxury by adding a few of your own ingredients. Try chopped pecans, walnuts, or slivers of almond; stir in some finely grated zest of a fresh orange or lemon; and add a good splash of your favourite tipple such as brandy, Amaretto, Cointreau, or Drambuie.
FOOD AND DRINK
Makes 36 2 x jars of mincemeat 115g pecans 75ml Amaretto 285g plain flour 85g icing sugar 1 tsp ground cinnamon 170g butter 55g ground almonds 1 egg yolk 3 tablespoons milk 170g softened butter 250g caster sugar 170g self-raising flour 3 eggs Zest of two medium-sized lemons 115g icing sugar 1 tablespoon lemon juice