Pear & Almond Mince Pies
Easy
Shane Smith’s Pear & Almond Mince Pies recipe as part of our Love Baking Series with Gem.
PREP IN
30 MIN
COOK IN
20-25 MIN
SERVE
6
Pear & Almond Mince Pies
Easy
PREP IN
30 MIN
COOK IN
20-25 MIN
SERVE
6
Introduction
Shane Smith’s Pear & Almond Mince Pies recipe as part of our Love Baking Series with Gem.
Ingredients
- 160g Gem Christmas pudding mix
- 50g grated fresh pear
- 50g Gem dark brown sugar
- 25g Gem nibbed almonds
- ½ tsp mixed spice
- ½ tbsp orange zest
- 25ml Brandy or Orange Juice
- 125g butter
- 125g Gem caster sugar
- 1 medium egg
- Dash vanilla essence
- 250g Gem plain flour
- Egg wash, 1 egg whisked
- 100g Gem Icing sugar
FILLING:
PASTRY:
ADDITIONAL:
Method
- 1. To make the overnight mince pie filling, simply add the dried fruit, grated pear, brown sugar, nibbed almonds, mixed spice, orange zest and juice to a bowl.
- 2. Mix well, cover with a kitchen cloth and leave out at room temperature overnight.
- 3. For the pastry, cream the butter and Gem caster sugar in a bowl until soft and pale.
- 4. To this add the egg and vanilla, mix
- 5. Finally add the Gem plain flour and mix until combined.
- 6. Wrap and chill for 30 minutes.
- 7. Grease and dust a 6 pan cupcake/muffin tin, set aside.
- 8. Preheat your oven to 180C/160C fan
- 9. Roll the rested pastry on a lightly floured worksurface until its about ½cm in thickness.
- 10. Cut out 6 x 10cm rings and 6 x 8cm rings. There will be a small amount of pastry trimming left over but these can be frozen for further use.
- 11. Taking the 10cm discs of pastry, carefully press down into the prepared cupcake tin.
- 12. Spoon the delicious mice pie filing into each lined pastry case.
- 13. Egg wash the top of the pastry and place the 8cm pastry disc on top to seal.
- 14. To finish egg wash the top of each mince pie and make a tiny hole in each one to allow the steam to leave during baking.
- 15. Place into the preheated oven and bake for 20-25 minutes or until golden brown.
- 16. Allow to rest in the tins for 10 minutes before carefully removing and placing on a wire rack to cool completely.
- 17. Dust with icing sugar and serve with a side of brandy butter or whipped cream. I also made mini fondant holly & berries for that final festive touch.
- 18. Top Tip: Add a drop of Almond essence or a pinch of mixed spice to your pastry for added festive flavour
