About Time: You Baked All the Mince PiesBy Angelica Malin
Looking for some great festive recipes? Here’s our top Christmas recipes courtesy of Waitrose, get ready for some feasting…
Tear and Share Mince Pie
Perfect to share with family and friends, the generous open mince pie is made up of lots of individual pies so there’s one for everyone.
Preparation Time: 15 minutes, plus 30 minutes chilling
Cooking Time: 40 minutes
Total Time: 1 hour 25 minutes, including chilling
Makes: 1 large pie that divides into 15
– 200g plain flour
– 100g butter, chilled and diced, plus extra for greasing
– Finely grated zest of 1 large orange
– 410g jar Waitrose Cranberry and Port Mincemeat
– Icing sugar, to dust
1. Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 4.5cm round loose-bottomed tin.
2. Place the flour, butter and zest in a food processor and blend until the mixture resembles fine breadcrumbs.
3. Gradually add 2-4 tablespoons of very cold water, pulsing lightly between each addition until the mixture forms a ball. You may not need all the water. Wrap the pastry in clingfilm and chill for 30 minutes.
4. Roll the pastry out on a lightly floured surface to a thickness of a £1 coin, always rolling the pastry in one direction to prevent over-stretching it. Using a 9-10cm cutter, stamp out 15 circles, re-rolling the pastry if necessary.
5. Spoon a generous teaspoonful of mincemeat into the centre of each pastry circle. Gather up the edges with the thumb and forefinger of each hand to make a small open square. Repeat with the other circles, fitting each one snugly into the prepared tin until the tin is full.
6. Bake for 20 minutes then reduce the temperature to 180°C, gas mark 4 and cook for a further 20 minutes. Remove from the oven and leave to cool slightly. Turn out onto a serving plate. Dust with icing sugar and serve with Waitrose Cointreau Cream.
Mince pie millefeuille
Buttery pastry with plenty of caramelised almonds, softly whipped cream and the lightest of mincemeats combine magnificently in this elegant spin on the mince pie. The pudding can be at least part-prepared in advance: make the mincemeat up to three days ahead, chill and let it come up to room temperature before use. Bake the almond pastry in the morning and allow to cool before layering up with the filling later that day.
Preparation Time: 30 minutes, plus macerating and cooling
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes, plus macerating and cooling
For the Apple Mincemeat:
– 50g Chinese stem ginger (about 3 pieces), roughly chopped, plus 2 tbsp syrup
– 50g pecans, roughly chopped
– 75g pitted medjool dates, roughly chopped
– 50g dark brown muscovado sugar
– ½ tsp ground cinnamon
– ½ tsp mixed spice
– 1 lemon, zest and 2 tbsp juice
– 1 small clementine, zest and 2 tbsp juice
– 2 cox apples (about 300g), peeled, cored and chopped into 1cm dice
For the Millefeuille:
– 50g flaked almonds
– 3 tbsp golden caster sugar
– 1 egg white
– 320g sheet all-butter puff pastry
– 400ml double cream
– icing sugar, for dusting
1. Mix all the apple mincemeat ingredients in a saucepan and leave to macerate for 30 minutes if time allows (this will draw out the liquid from the apples and deepen the flavours). Cook over a medium-low heat for 10-15 minutes, stirring often, until the mixture is thick and glossy and the apple is just tender; set aside to cool.
2. Preheat the oven to 190˚C, gas mark 5. For the millefeuille, mix the flaked almonds, 2 tbsp caster sugar and the egg white in a small bowl and set aside. Lay the pastry on a sheet of baking parchment, dust with icing sugar and gently roll out until slightly thinner (about 0.3cm thick). Trim and neaten the edges, then cut the whole pastry sheet into 18 rectangles (dividing the long side into 6 and the short side into 3). Transfer the whole lot, parchment and all, to a large baking sheet.
3. Spread the flaked almond mixture evenly over the whole surface and bake for 10 minutes. Reduce the oven temperature to 180°C, gas mark 4, and cook for a further 15 minutes; cover the pastry loosely with foil if it browns too quickly. Cut along the gridlines between the rectangles to separate them and set aside to cool completely.
4. Whisk the double cream and remaining 1 tbsp caster sugar until it just holds its shape. Lay out a pastry rectangle on 6 serving plates, almond-side upwards, and spread each with generous spoonfuls of the softly whipped cream. Top with a heaped tbsp of the mincemeat mixture, place a second layer of pastry on top and repeat the cream and mincemeat layers. Finish with a third and final pastry layer and dust lightly with icing sugar to decorate.
Edd Kimber’s Custard Mince Pies
These mince pies might look familiar, but hiding inside is a delicious rum custard on top of the mincemeat.
Preparation Time: 30 minutes, plus chilling and cooling
Cooking Time: 30 minutes
Total Time: 1 hour, plus chilling and cooling
For the Sweet Pastry:
– 400g plain flour
– 35g ground almonds
– 75g icing sugar
– 250g unsalted butter, diced and chilled, plus extra for greasing
– 2 large egg yolks
– 1 egg, lightly beaten
For the Filling:
– 1 tsp vanilla bean paste
– 200ml whole milk
– 1 large egg
– 2 large egg yolks
– 100g caster sugar
– 20g cornflour
– 50ml rum
– 300g mincemeat
1. For the pastry, pulse the flour, almonds, icing sugar and a pinch of salt in a food processor. Add the butter and pulse to breadcrumbs. Mix the egg yolks with 1 tbsp ice-cold water and drizzle in, pulsing until the dough starts to clump together (but stop well before it forms a ball). Tip onto the work surface and, using your hands, gently bring together to a uniform dough. Divide into 2 pieces, wrap separately in cling film, and chill for at least 1 hour.
2. For the filling, bring the vanilla and milk to a simmer in a small saucepan. In a bowl, whisk the whole egg, yolks, sugar and cornflour until smooth. Whisk the simmering milk into the egg mixture, then return to the pan and cook, whisking constantly, until it thickens. Pour the custard into a bowl, stir in the rum and leave to cool for a few minutes. Cover the surface with cling film and chill for at least an hour, or until completely cool.
3. To assemble, take 1 pastry piece and roll out on a lightly floured work surface to 0.2cm-0.3cm thick. Using a 10cm scallop-edged cookie cutter, stamp out as many rounds as you can. Lightly grease a 12-hole muffin pan and place a strip of baking parchment along the base and up the sides of each hole, like a sling (this will help to remove the pies later on). Carefully press the pastry into the holes and half-fill each with mincemeat. Fill each pie to the top with the custard from the fridge.
4. Roll out the second pastry piece; use a 7cm scallop- edged cutter to cut out 12 rounds. Prick each with a fork and use to top the mince pies, gently sealing the edges of the pastry together. Chill for 30 minutes or until firm.
5. Preheat the oven to 180°C, gas mark 4. Brush the tops of the chilled pies with the beaten egg (and sprinkle with a little caster sugar, if liked). Bake for 25-30 minutes or until light golden brown. Cool for 10-15 minutes, then carefully remove from the tin. Cool fully on a wire rack, then dust with icing sugar, if liked.
Frangipane Cranberry Mince Pies
A sweet almondy topping in place of pastry gives a new twist to homemade mince pies.
Preparation Time: 30 minutes + chilling
Cooking Time: 25 minutes to 30 minutes
Total Time: 55-60 minutes + chilling
– ½ x 410g jar Cooks’ homebaking mincemeat
– 100g dried cranberries
– 100g lightly salted butter, at room temperature
– 100g caster sugar
– 1 large Waitrose British Blacktail Free Range Egg
– 1 tsp almond extract
– 100g ground almonds
– 1 tbsp plain flour
– 1 tbsp flaked almonds
For the Pastry:
– 125g plain flour, plus extra for dusting
– 50g ground almonds
– 75g lightly salted butter, chilled, cubed
– 25g icing sugar, sifted, plus extra for dusting
– Finely grated zest 1 orange
– 1 large Waitrose British Blacktail free range egg yolk
1. For the pastry, place the flour and ground almonds in a large bowl, add the butter, icing sugar and orange zest and gently work together with your hands until the mixture resembles rough breadcrumbs. Stir in the egg yolk then turn out onto a clean work surface. Knead gently until you have a soft, smooth ball of pastry (add a little cold water if needed) then wrap in clingfilm and chill for 1 hour.
2. Meanwhile, stir together the mincemeat and cranberries in a small bowl.
3. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a £1 coin. Using a 9cm round cutter, cut out 12 discs of pastry and press into the holes of a deep tartlet or muffin tin. Fill each pastry case with the mincemeat mixture then return the tray to the fridge for 30 minutes.
4. Preheat the oven to 180°C, gas mark 4. Whisk the butter and sugar together for 3-4 minutes until pale and fluffy. Gradually beat in the egg and almond extract then fold in the ground almonds and flour.
5. Spoon the frangipane mixture over the top of the mincemeat, scatter over the flaked almonds then bake the pies for 25–30 minutes until golden brown. Cool in the tin for 10 minutes then turn the mince pies out onto a wire rack. Dust with icing sugar to serve.
Marzipan Topped Mini Mince Pies
These melt-in-the-mouth mini pies are quick to make, and their dainty size makes them perfect for parties or as after-dinner treats.
Preparation Time: Prepare 30 mins, plus 20 mins chilling
Cooking Time: 15 minutes
Total Time: 45 minutes, plus 20 mins chilling
– 100g plain flour
– 50g chilled butter, diced, plus extra for greasing
– 1 tsp caster sugar
– 1 medium egg, beaten
– 200g Waitrose Cranberry and Port Mincemeat
– 75g Waitrose Brandy Marzipan
– Icing sugar, for dusting
1. Sift the flour and a pinch of salt into a bowl then add the butter. Using your fingertips, lightly rub the butter into the flour until it begins to form fine crumbs. Stir in the sugar then, using a round-bladed knife, mix in the egg until the mixture begins to stick together. With your hands, work the mixture into a ball, wrap in clingfilm and refrigerate for 20 minutes.
2. Preheat the oven to 190°C, gas mark 5. Grease a 12-hole mini bun tin. Roll out the pastry and stamp out 12 circles using a 7cm pastry cutter. Press the circles into the tin. Using a teaspoon, fill each pastry case with mincemeat.
3. Roll out the marzipan to 5mm thick and cut out 12 stars, using a small star cutter (about 4.5cm diameter). Lay a marzipan star on top of each mince pie and then bake for about 15 minutes, until the pastry is golden. Leave to cool in the tin for 5 minutes, then carefully lift out and place on a wire rack to cool. Dust with a little icing sugar to serve.
Tip: Make these mince pies even more special by drizzling with orange icing. When the mince pies have cooled, mix 50g sifted icing sugar with 2-3 teaspoons orange juice until smooth. Drizzle over the top of the mince pies and leave to set for 10 minutes.