3 ways with…mince pies

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    Alternative mince pie ideas Easy Food

    Mincemeat pies are a Christmas classic, but that’s not to say you can’t experiment a bit with them! Change it up this year with one of these alternatives…

    Chocolate clementine mince pie

    Sift 300g flour, 125g icing sugar, 50g cocoa powder and a pinch of salt into a bowl. Mix in 200g cold, cubed butter with your fingertips until the mixture resembles breadcrumbs. Stir in two egg yolks until the mixture comes together, adding a spoon or two of ice-cold water if necessary. Wrap the dough in cling film and refrigerate for one hour. Mix together 500g mincemeat with the zest and juice of 2 clementines. Roll out the pastry and stamp out 24 discs, slightly larger than the holes in a bun tin. Use half of the discs to fill a 12-cup bun tin, then fill each with a spoonful of the mincemeat filling. Brush the edges with a bit of milk, then top with the remaining pastry discs. Brush the tops with 1 beaten egg, then bake at 200˚C/180˚C fan/gas mark 6 for 20-25 minutes until the pastry is cooked through.

    Salted caramel mincemeat pies

    Combine the following in a mixing bowl: 2 large peeled, cored and chopped pears; 1 peeled, cored and chopped apple; 70g dried cranberries; 100g sultanas; 80g chopped almonds; the zest and juice of 1 orange; 1 tsp each of ground nutmeg, cinnamon and ginger; and 500ml brandy. Stir to combine and leave to steep overnight. The next day, bring to a simmer for 30 minutes until thickened. Roll out 2 sheets of shortcrust pastry and stamp out 24 discs, slightly larger than the holes in a bun tin. Use half of the discs to fill a 12-cup bun tin, then fill each with a spoonful of the mincemeat filling. Drizzle over ½ tsp of salted caramel sauce. Brush the edges of the pastries with a bit of milk, then top with the remaining pastry discs. Brush the tops with 1 beaten egg, then bake at 200˚C/180˚C fan/gas mark 6 for 20-25 minutes until the pastry is golden brown.

    Stollen mince pies

    Roll out 1 sheet of shortcrust pastry and stamp out 12 discs, slightly larger than the holes in a bun tin. Use the discs to fill a 12-cup bun tin, then fill each with a spoonful of mincemeat filling (you will need about 350g of mincemeat). Combine 50g Madeira cake, 50g ground almonds, 20g caster sugar, 50g softened butter and 1 egg yolk in a food processor, pulsing to combine. Stir in 4 tbsp candied peel and 100g grated marzipan. Sprinkle the mixture over the mincemeat filling, then top with flaked almonds. Bake at 200˚C/180˚C fan/gas mark 6 for 20-25 minutes until the pastry is golden brown.

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