Mince Pies
Master Baker, Richard Bertinet, has created this recipe for mince pies that will elevate this beloved seasonal treat to the next level!
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Cooking tools:
- Stand mixer
- Piping bag
- Cookie cutter
- Rolling pin
- Bench scraper
- Jam tart tray
- Apple corer
- Microplane
- Kitchen scale
- Mason jar
- Oven
- Refrigerator
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Parchment paper
- Airtight container
Ingredients
- 4 medium Bramley apples
- Zest and juice of 3 lemons
- 500g raisins
- 500g currants
- 500g suet
- 1kg soft brown sugar
- 100g candied orange peel, finely chopped
- 50g almonds, chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 125ml brandy
- 100ml Grand Marnier or other orange liqueur
- 1 batch of sweet pastry (see recipe below)
- Jam tart tray
- Flaked almonds to decorate (optional)
- Jar of luxury mincemeat or homemade (see recipe)
- 200g ground almonds
- 200g caster sugar
- 200g unsalted butter
- 2 large eggs
- 50g flour
- 2 tbsp rum or brandy
- 350g plain flour
- 125g caster sugar
- 125g butter
- 1 egg yolk
- 2 eggs
- Big pinch of salt
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