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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond and Orange Mince Pies. Recipe

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This recipe for Almond and Orange Mince Pies. is from Sheena's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Almond and Orange Pastry.
8.oz.225g. Self raising Flour.
2.oz.50g Caster Sugar.
5.oz.150g.Butter.
1.Egg
1.Orange.Grated.
1.tspn. Almond Essence.

Filling.
7.oz.200g. Mincemeat.
4.oz.100g Dried Cranberries.

Almond Topping.
4.oz.100g.Butter.
4.oz.100g.Caster Sugar.
1.Egg.
1.tspn. Almond Essence.
4.oz.100g. Ground Almonds.
2.tbsp. Flaked Almonds.
Directions:
Directions:
Make the pastry by rubbing the butter and sugar into the flour.
Stir in the grated orange zest.
Add the egg with almond essence and mix to form a firm dough.
Wrap in cling film and put in the fridge until required.

Add cranberries to mincemeat with the juice from the orange and stir.

For the topping cream the butter and sugar together.
Add the egg and almond essence.
Fold in the flour and ground almonds..

Roll out the pastry and cut into rounds and press into tartlet tin.
Place a spoonful of mincemeat mixture into each pastry case.
Spoon and spread the almond mixture over the top of the mincemeat .
Scatter the flaked almonds over each pie.
Cook for 25-30mins.
Gas 4.
180° .
Dust with icing sugar when cool..
Number Of Servings:
Number Of Servings:
12.
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
These mince pies make a really nice change from the traditional ones. A real winner for almond lovers.

 

 

 

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