Shay Cooper’s magnificent mince pies
Shay Cooper, the chef patron at Julie's in Holland Park, places a contemporary twist on the classic mince pie recipe, with the addition of sweet, financier batter
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Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Tart pan
- Cookie cutter
- Cooling rack
- Offset spatula
- Kitchen towel
- Saucepan
- Mixing bowl
- Spoon
- Oven
- Plate
Ingredients
- 500g of plain flour
- 250g of caster sugar
- 250g of butter, cubed
- 2 large eggs
- 225g of caster sugar
- 90g of ground almonds
- 180g of plain flour
- 7 egg whites, lightly beaten
- 225g of butter
- 2 jars of Organic mincemeat
- 1 dash of brandy
- 1 handful of chopped almonds
- 1 dollop of crème fraiche
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