Kamagrian
23-12-2005, 01:54 PM
Hi Everyone!
This was posted over in a chatty thread, but it got a nice response so I thought I'd be brave and put it here too. Didn't want to initially because, as with many of the things I like to make, it's less a quantifiable recipe and more an idea!
Marzipan Mince Pies
Ingredients
1 batch shortcrust pastry made with Trex or dairy-free spread (I use Vitalite), or 1 block pre-made non-dairy shortcrust pastry
1 jar non-dairy mincemeat (I used Co-Op)
Few drops natural orange extract*, or to taste
Handful of blanched flaked almonds, finely chopped
1 pack good almond marzipan, I used Anthon Berg which is 60% almond!
1 egg
Some soft brown or demerara sugarMethod(ish)
Preheat oven to 200C (180 if fan-assisted)/ 400F / Gas mark 6.
Grease a 12-hole bun (mini-muffin) tin with Vitalite or a little oil.
Put mincemeat into a bowl. Add orange extract (maybe a little lemon extract too), and chopped almonds, and mix well. Taste and add more if needed. Do not eat the whole bowl.
Roll out the pastry fairly thinly on a floured surface to cut out 12 rounds. Use these to line the bun tin, pressing down lightly so you get a good, deep area to fill. Roll out again and cut 12 smaller rounds which will make the tops of the pies. Set these aside.
Roll out the marzipan thinly on a floured surface and cut out 12 rounds the same size as the tops of the pies. Place one round in each pie shell, pressing down lightly so that you can still fit lots of mincemeat in!
Fill the shells with mincemeat to just below the tops of the pies.
Lightly dampen the edges of the pie tops with a clean finger dipped in water, and place over the pies, gently pressing at the edges in a (probably vain) attempt to seal. I always overstuff my pies. Oh well.
Beat the egg in a bowl and use to glaze the pies. Sprinkle with a little brown sugar.
Bake in the preheated oven for around 15-20 minutes or until golden and cooked.* I like Boyajian orange oil best, but you can buy a natural orange extract from Supercook in big supermarkets now too. :)
This was posted over in a chatty thread, but it got a nice response so I thought I'd be brave and put it here too. Didn't want to initially because, as with many of the things I like to make, it's less a quantifiable recipe and more an idea!
Marzipan Mince Pies
Ingredients
1 batch shortcrust pastry made with Trex or dairy-free spread (I use Vitalite), or 1 block pre-made non-dairy shortcrust pastry
1 jar non-dairy mincemeat (I used Co-Op)
Few drops natural orange extract*, or to taste
Handful of blanched flaked almonds, finely chopped
1 pack good almond marzipan, I used Anthon Berg which is 60% almond!
1 egg
Some soft brown or demerara sugarMethod(ish)
Preheat oven to 200C (180 if fan-assisted)/ 400F / Gas mark 6.
Grease a 12-hole bun (mini-muffin) tin with Vitalite or a little oil.
Put mincemeat into a bowl. Add orange extract (maybe a little lemon extract too), and chopped almonds, and mix well. Taste and add more if needed. Do not eat the whole bowl.
Roll out the pastry fairly thinly on a floured surface to cut out 12 rounds. Use these to line the bun tin, pressing down lightly so you get a good, deep area to fill. Roll out again and cut 12 smaller rounds which will make the tops of the pies. Set these aside.
Roll out the marzipan thinly on a floured surface and cut out 12 rounds the same size as the tops of the pies. Place one round in each pie shell, pressing down lightly so that you can still fit lots of mincemeat in!
Fill the shells with mincemeat to just below the tops of the pies.
Lightly dampen the edges of the pie tops with a clean finger dipped in water, and place over the pies, gently pressing at the edges in a (probably vain) attempt to seal. I always overstuff my pies. Oh well.
Beat the egg in a bowl and use to glaze the pies. Sprinkle with a little brown sugar.
Bake in the preheated oven for around 15-20 minutes or until golden and cooked.* I like Boyajian orange oil best, but you can buy a natural orange extract from Supercook in big supermarkets now too. :)