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THE CUBITT HOUSE MINCE PIE

THE CUBITT HOUSE MINCE PIE

You know Christmas is started when you’ve had your first mince pie. Ours at Cubitt House are recommended with lashings of cream and are available to buy from all our pubs. For those wanting to get really festive and bake along with us, check out our recipe here


Prep Time
1 hour
Cooking Time
20 mins
THE CUBITT HOUSE MINCE PIE
THE CUBITT HOUSE MINCE PIE

Ingredients

Pastry
110g soft butter
150g sugar
280g flour
8g  baking powder
pinch salt
125ml double cream

Frangipane
150g butter (browned, reduces to 120)

100g ground almonds
1 egg
100g caster sugar
Zest of 1 orange
Brown and cool the butter
Beat the sugar, butter and eggs, add ground almonds and the sugar

Mincemeat
200g mincemeat

100g sultanas
30ml orange liqueur
Soak liqueur and sultanas together then mix roughly with the mincemeat


Directions

In a mixer with a paddle, mix the butter and sugar then add half the sifted dry ingredients. Mix until a paste then add the rest of the dry ingredients.  Scrape down the bowl. Add in the chilled cream and mix just enough to make a smooth dough.  Wrap dough in cling film and rest for half an hour in the fridge. On a lightly flour dusted bench roll the pastry out to ½ cm, cut out 8cm discs.

Line sprayed muffin pans with discs of pastry

To make the mincemeat mix all the prepared ingredients together. Then put a tablespoonful of mincemeat in the base then pipe frangipane to cover the fruit.

Bake 15-18 mins 170C

Serve with créme fraiche or brandy butter.


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