Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Mince Pies

Mince Pies

You can't beat a mince pie at Christmas... and this recipe by our friend and chef Michael Caines is simply delicious!

Difficulty:
Prep time: 2+ hours (including time to refrigerate pastry)
Cook time: 25 minutes
Serves: 12-15
Micheal Caines' Mince Pies Image 1

Ingredients

  • 250g butter
  • 175g icing sugar
  • 3 Black Dog Free Range Eggs
  • 1 pinch of salt
  • Zest of one orange
  • 500g flour, sieved
  • Waterhouse Fayre Extraordinary Mincemeat (425g)
  • 150g walnuts
  • 200ml stock syrup

 

Method

For the Walnuts (to add to the Mince Meat)...

  1. Place the walnuts into the stock syrup and cook until 110ºC.
  2. Remove using a slotted spoon and place into a fryer at 190º C until golden brown.
  3. Remove and place onto parchment paper and lightly salt. Leave to cool.
  4. Once cooled, add to the mincemeat mixture.

For the Pastry...

  1. In a mixing bowl cream together the butter and the icing sugar until white using a hand blender or a whisk.
  2. Add the sieved flour, orange zest and salt and bring the mix to a sandy crumble.
  3. Add the eggs little-by-little, then bring the mix together on the first speed and once the mix is firm remove from the machine.
  4. Wrap in cling film and refrigerate for at least 2 hours before using.

Creating your Mince Pies

  1. Roll out the pastry and cut into shapes, tops and bottoms for the individual pies - get creative with festive shapes such as stars for the top! 
  2. Line a pastry tin with the pastry disks and brush the edges with clarified butter.
  3. Add a small amount of mincemeat mixture to the centre of each pie.
  4. Seal by adding a pastry top and again brush with a little butter for colour.
  5. Cook at 190°C for approx 20/25 minutes until golden brown.
  6. Once cool, dust with icing sugar.

 


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