Christmas Mince Pies, Orchard Style

A widely-circulated “organic” food magazine here in Germany is currently featuring a recipe for “Mini Nut Pies”, described as an “English speciality”, with a list of ingredients based on dried apricots and “nut mix”… oh dear, oh dear… not what the English would recognise as their Christmas mince pies!

In the interests of improved culinary integration, here come my orchard-style Christmas mince pies…

Meadow Orchard Christmas Mincemeat

P1110347

encased in almond pastry – these are alcohol-free (no brandy) and vegetarian (no suet) but still very close to the original “English speciality”:

10418394_10204265921821260_8817699170069391702_n Mince Pies

Image courtesy of www.taylorsphotosafaris.co.uk

Almond Pastry

Plain flour                                                 225g

pinch of salt

Butter                                                        110g

Ground almonds, blanched                140g

Sugar                                                          45g

Beaten egg

  1. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the ground almonds.
  2. Stir in the sugar and add enough beaten egg (probably one whole egg) to just bind the mixture together. Knead lightly. Chill before use then roll out, cut out rounds, fill them with Meadow Orchard Christmas Mincemeat and bake at 200°C until golden brown
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