Serves 2
For the pastry:
- 56g plain flour,
- pinch of salt,
- 25g coconut oil,
- ½ tablespoon caster sugar,
- 2 tablespoons water
For the filling:
- 30g dried apricots roughly chopped,
- zest of one orange,
- 100g mixed dried fruit,
- 2 tbsp. apricot jam,
- 75g demerara sugar,
- ½ tsp. mixed spice,
- 100ml brandy (should produce more then you need but can be used for mince pies!)
For the crème analgise:
- 50g double cream,
- 1 egg yolk,
- 15g caster sugar
First make the pastry:
Mix the flour, salt and coconut oil together. Once you have a fine breadcrumb consistency, add the sugar, and then the water. Work into dough. Set in between two sheets of cling film, flatten and the roll to about ¼ inch. Cut out 4 pastry rectangles of approx. 6cm x 12cm.
Now make the mincemeat by combining all the filling ingredients.
For the crème analgise pour the cream into a pan and heat through. In the meantime mix the sugar and eggs together. Pour half of the cream over the egg mixture and cook through over a low flame whilst gradually adding the rest of the cream. Continue to cook until the mixture coats the back of a spoon.
To assemble, spread the mincemeat onto the top of each pastry rectangle and refrigerate for a least 15 minutes.
Finally bake on 180oC in a pre heated over for 20 minutes. Garnish the dish with the Crème Analgise.
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