Eastern mince pies recipe | delicious. magazine

Name: Eastern mince pies recipe | delicious. magazine
Ingredients: For the pastry; 65g cold butter, diced; 125g plain flour; ½ medium egg; Approx. 1 tbsp water; Pinch of salt; For the mincemeat; 75g sultanas; 2 lapsang souchong teabags infused in 75ml boiling water for 15 minutes; 75g chopped dates; 1.5 tbsp Cointreau; 1/8 tsp concentrated rosewater mixed with 1tsp water; 25g pistachios, chopped; 1 black fresh fig diced; 45g diced bramley apple; 2 pinches ground cardamom; 1.5 tsp veg suet; For the marshmallow topping (there will enough mixture to make extra marshmallows); 1 egg white; 225g granulated sugar; 1 sachet powdered gelatine (about 12g); 50ml water; 3 lapsang souchong teabags infused in 100ml boiling water; 1/2 tbsp liquid glucose; ¼ tsp ground mixed spice; 2 tbsp cornflour; 2 tbsp icing sugar

www.deliciousmagazine.co.uk

Peter Lien’s mince pies are inspired by the three kings of the nativity story and the ingredients common to the region they came from.

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Ingredients

For the pastry
65g cold butter, diced
125g plain flour
½ medium egg
Approx. 1 tbsp water
Pinch of salt
For the mincemeat
75g sultanas
2 lapsang souchong teabags infused in 75ml boiling water for 15 minutes
75g chopped dates
1.5 tbsp Cointreau
1/8 tsp concentrated rosewater mixed with 1tsp water
25g pistachios, chopped
1 black fresh fig diced
45g diced bramley apple
2 pinches ground cardamom
1.5 tsp veg suet
For the marshmallow topping (there will enough mixture to make extra marshmallows)
1 egg white
225g granulated sugar
1 sachet powdered gelatine (about 12g)
50ml water
3 lapsang souchong teabags infused in 100ml boiling water
1/2 tbsp liquid glucose
¼ tsp ground mixed spice
2 tbsp cornflour
2 tbsp icing sugar