Great British Bake Off: Christmas
Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers.
© 2019 Lizzie Kamenetzky / Ebury Press · Reproduced with permission. · Great British Bake Off: Christmas by Lizzie Kamenetzky (BBC Books, hardback £20) Photographer: Laura Edwards
You Will Need
For the pastry, put the flour and salt into
a large bowl and, using your fingers, gently
rub in the butter and lard until it resembles
breadcrumbs. Add enough chilled water, a little
at a time, for it to come together in a soft dough.
Knead gently into a ball, wrap in clingfilm and
chill for 15 minutes.Meanwhile, heat the oven
to 200°C/400°F/gas 6.
For the frangipane, cream the butter and
sugar in a bowl until light and fluffy. Gradually
beat in the eggs and rum, then fold in the flour
and ground almonds.
Roll out half the chilled pastry on a lightly
floured surface to 3mm thick. Stamp out
12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining
pastry to line the second tin. Place a teaspoonful
of mincemeat in each pastry case.
Top each mince pie with a heaped teaspoonful
of the frangipane mixture, place in the heated
oven and bake for 20–25 minutes until golden.
Cool on a wire rack before dusting with icing
sugar and serving.
Freeze the cooked pies in their tins until
solid, then transfer to freezer bags and
freeze for up to 3 months.Warm through
from frozen in a medium–high oven.