Tis the season to be jolly and all of that, so why not make these mince pie slices – a little different to the usual but all in all, a tasty bake.
I know, mince pies can be hit or miss – but they are an essential at this time of year. As soon as the weather gets chilly and halloween has passed, you’re good to start on Christmas. Do you like mince pies at Christmas?
These are traditional at all, they don’t have a pastry case, nor lid and they have a layer of frangipane, which weirdly works really well with mincemeat. Then finished with flaked almonds, which work and bring everything together as well as adding a little decoration and texture.
Anyway, lets get started, shall we?
Pastry base (use half for this recipe):
90g granulated sugar.
225g butter, chilled.
375g plain flour.
Pinch of salt
1 large jar of mincemeat for the filling.
150g butter, at room temperature.
150g granulated sugar.
150g ground almonds.
20g plain flour.
1-2 tsp almond extract.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 9 inch square baking tin with parchment paper, get any equipment I may need, such as a mixing bowl and/or food processor and lastly, don’t forget to preheat your oven to 180˚c/350˚f.
To start, you’ll want to make the base. Simply start by combining the egg and sugar together until well combined – set aside until needed, a little later on.
Into a food processor, place the flour, salt and butter – then pulse until they are combined. The mixture should take on a slightly more yellow colour – then you can add in the egg mixture and pulse until a dough forms.
Knead the dough on the surface until smooth, bring into a disc shape and cut in half. Use half for this recipe and save half for something else.
Place into the base of your 9 inch lined square cake tin, then spread and level out as best as you can, then bake in your preheated oven and bake for 15-20 minutes until lightly golden around the edges.
Top the pastry base with a jar of mincemeat, spread and levelling out to ensure a consistent layer – set aside until needed.
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