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Mince pie with sherry cream Recipe

Ingredients for people


    For the filling
  • Dark soft brown sugar : 10 g
  • Cognac : 30 ml
  • Granny Smith apple(s) : 0.5 whole
  • Raisin(s) : 40 g
  • Sultana(s) : 40 g
  • Glace cherries : 30 g
  • Marmalade : 40 g
  • Four spice mix : 3 g

  • For the pastry
  • Icing sugar : 40 g
  • Plain flour : 300 g
  • Unsalted butter : 150 g
  • Egg yolk(s) : 1 whole
  • Fine salt : 2 pinch(es)

  • For the cream
  • Thick crème fraiche : 250 g
  • Sherry : 50 ml
  • Orange(s) : 1 whole
Method
  • 1For the filling

    Peel, core and grate the apple. Chop the glace cherries.

    Combine the brown sugar, brandy, apple, raisins, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.

  • 2For the pastry

    Pre-heat the oven to 180'C.

    Place the flour, icing sugar and butter in the bowl of a food processor and blitz until it resembles fine breadcrumbs. Add the egg yolks and water, and mix until the dough just comes together. Roll out the pastry between 2 sheets of non-stick baking paper to a thickness of 3mm. Use a round 6.5cm-diameter pastry cutter to cut 20 discs from the pastry. Prick the bases with a fork.

    Re-roll any leftover pastry between 2 sheets of non-stick baking paper to a thickness of 3mm. Use a round 5cm-diameter pastry cutter to cut 20 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs and press the edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.

  • 3For the cream

    Zest the orange. Stir all the ingredients together and set aside.

    Serve with the mince pies.

Chef's tip

«Instead of sherry cream you could serve sherry custard or brandy butter.»

A classic mince pie filled with apple, raisins, sultanas and cherries, served with sherry cream.

Rate this recipe :

(12 votes)

  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  0h

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