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…
encased in almond pastry – these are alcohol-free (no brandy) and vegetarian (no suet) but still very close to the original “English speciality”:
Plain flour 225g
pinch of salt
Ground almonds, blanched 140g
- Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the ground almonds.
- 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