Mince Pies with Custard

Mince Pies with Custard

Masala!'s Christmas special
Mince Pies with Custard

INGREDIENTS FOR THE MINCEMEAT FILLING

125g currants

125g raisins

125g sultanas

125g Bramley apples, peeled and chopped into small pieces

125g vegetable suet

25g blanched whole almonds, chopped

88g light brown sugar

25g dark brown sugar

g ground cinnamon

g ground nutmeg

g mixed spice

lemon, juice and zest

orange, juice and zest

62.5g candied mixed peel

100ml apple, cranberry, or freshly squeezed orange juice

FOR THE ALMOND PASTRY

400g flour

80g caster sugar

150g ground almonds

250g unsalted butter

2 eggs

FOR THE CUSTARD

600ml whipping cream

1 vanilla pod

200g pasteurised egg yolk

100g caster sugar

METHOD

Place the dried fruit, suet, spices and sugar into a large bowl and mix well. Add the citrus juice and zest and combine well, then put the mixture in a pan and cover with foil. Set it into a deep metal baking tray filled with two inches of water, and steam for half an hour at 100 -120C, until the suet has completely melted. Remove from the heat, mix well and place in an airtight container in the fridge. In a separate bowl, combine the flour, sugar, almonds and butter and mix well until a breadcrumb consistency has formed. Add the eggs and mix until just combined. Wrap the pastry with cling film and chill in the fridge. For the custard: have a clean bowl on ice ready and a fine sieve. In another bowl, mix the pasteurised egg yolk and sugar. Meanwhile, bring the cream and vanilla pods to the boil in a heavy-bottomed saucepan. Pour the cream and vanilla pods over the egg mixture and whisk together. Return the mixture to a low heat and stir continuously until thickened.Pass through the sieve or blend with a hand blender. Leave to chill in the fridge. Finally, remove the pastry from the fridge and roll out thinly. Cut into round shapes large enough to fit the base of a 40oz foil cup or muffin tin. Cut 10 smaller circles of pastry to fit the width of the top of the foil cup to serve as the pie lid. Grease 10 foil cups with non-stick spray and line with the pastry. Place 80g of the mincemeat filling in each cup, then cover with the lids. Brush the tops with egg white and sprinkle with caster sugar. Bake in the oven at 180C for 12 minutes, until golden brown. Serve warm with the custard.

Comments