
30 Minutes

20 Minutes

A Party

Ingredients
For the Sweet Pastry:
- 681gr of butter
- 227gr of icing sugar
- 2 whole eggs
- 681gr of cream flour
For the Mincemeat:
- 225gr of Bramley Apple cores chopped small
- 225gr of shredded suet
- 350gr of raisins
- 225gr of sultanas
- 225gr of currants
- 225gr of whole mixed peel
- 350gr of dark brown sugar
- Zest and juice of 2 oranges
- Zest and juice of 2 lemons
- 50gr of whole almonds cut into slivers
- 4 tsp of ground mixed spices
- ¼ tsp of ground cinnamon
- A good grinding of fresh nutmeg
- 250ml of brandy
For the Frangipane:
- 227gr of butter
- 227gr of sugar
- 6 eggs
- 227gr of ground almonds
Method
For the Mincemeat (This should be prepared in advance):
Mix all the ingredients together except the brandy.
Cover and leave overnight.
Set oven to 120°C, cover loosely with foil and place in oven for 3 hours, when finished, take out, let it cool.
Pour brandy over the mixture, stir and let it cool down for a day.
Store in sterilised wax paper jars until needed.
For the Sweet Pastry:
Sieve the icing sugar into a bowl.
Dice the butter at room temperature.
Place sugar and butter in a mixer and beat till creamy.
Add 2 eggs slowly, beat till fully mixed.
Add the flour slowly.
Turn the mixture onto a lightly floured board and gently knead.
Divide into 4 pieces wrap in cling film.
Keep in fridge for minimum 30 minutes or until ready to use.
The pasty will keep for up to 3 days refrigerated.
For the Frangipane:
Cream butter & sugar.
Add eggs one by one beating each time.
Add ground almonds – Beat for a couple of minutes.
Bringing it all together:
When ready roll the prepared pastry on a floured board and cut rounds with a cutter to fit greased muffin tins.
Place a teaspoon of mincemeat mixture in each muffin.
Pipe the Franzipan on top of the mince meat.
Bake for about 15 minutes at 180°C or until golden brown.
Relax in the tin for 6 minutes, turn on to a cooling tray.
Serve with fresh cream, ice-cream of choice or brandy cream.
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