Mince Pie

Name: How to cook Mince Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

cookpad.japan

Mince Pie

I referred to the recipe from "Mrs. Gifford's English Pie and Pudding", but the ingredient amounts were only rough estimates. I checked how much of each ingredient would be needed, so you won't end up with any leftover filling.

Ingredient

120 grams

Cake flour

60 grams

Butter (diced and cooled)

beat the egg, and use 1/2-2/3 of the egg Egg

1 dash

Salt

300 grams

in total For the filling:

80 grams

Apple (remove the core)

60 grams

Currants

60 grams

Raisins

40 grams

Sultana raisins

10 grams

Orange peels

Lemon (organic, not treated with fungicides)

25 grams

Almond flour

1 tbsp

Brandy

Cinnamon powder

Clove powder

All spice

Powdered sugar

Cooking instructions

* Step 1

For the shortcrust pastry: Measure out the cake flour (and the salt) in a bowl, add the diced butter, and with your chilled fingertips, coat the butter with the flour and break it up into fine pieces. Work quickly to prevent the butter from warming up by the warmth of your fingertips.

* Step 2

Work until it's crumbly. Once it's mixed, gradually pour in the beaten egg, being careful not to add to much at once, and stir with a chopstick.

* Step 3

Once the mixture from Step 2 comes together, bring the dough together with your hands, divide into half, wrap with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

* Step 4

For the filling: Finely chop the apple, raisins, sultana raisins, and orange peels, and leave the currants as-is.

* Step 5

Put all of the ingredients from Step 4 in a bowl, add the almond flour, brandy, spices, the zest of the lemon, and juice from 1/2 a lemon, and taste. Add more lemon juice if needed.

* Step 6

Take half of the dough out of the refrigerator, dust the surface, and with a rolling pin, roll it out until about 2 mm thick.

* Step 7

Cut out 7 cm and 6 cm diameter circles. Bring the remaining dough together, and again, roll out and cut out. You should be able to make 8 circles of each size with half of the dough.

* Step 8

Line the tart pan with the larger circle dough, put 1 spoonful of the filling, and cover with the smaller circle of dough. Brush the edges of the dough with the leftover beaten egg, and tightly seal the edges.