- For The Manor House Mincemeat:
- 110g diced bramley apple
- 55g suet
- 90g raisins
- 55g sultanas
- 40g currants
- 55g cranberries
- 40g Princess D’Isenbourg wild barberries
- 90g soft dark brown sugar
- Zest and juice of 1 lemon and 1 orange
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- For the Pastry;
- 250g plain flour
- 1g salt
- 100g icing sugar
- 200g unsalted butter
- 40g egg yolks
Manor House Mince Pies by Executive Chef Richard Davies at The Manor House Hotel, Castle Combe
Richard Davies
11th December 2014
Manor House Mince Pies by Executive Chef Richard Davies at The Manor House Hotel, Castle Combe
Manor House Mince Pies by Executive Chef Richard Davies at The Manor House Hotel, Castle Combe
Ingredients
Method
For The Manor House Mincemeat:
Method, combine all ingredients and leave macerate over night.
For the Pastry;
Cream the butter, salt and sugar until light and fluffy.
Add the egg yolk slowly, when combined fold in the flour.
Refrigerate well until use.
To make the tarts:
Roll out the required amount of pastry, cut into discs and place into your buttered non stick muffin tins. Add a spoonful of the mincemeat and place another disc of pastry on top.
Press well around the edges, and decorate the tops as you wish.
Brush with a little whisked egg and bake at 170◦ centigrade until golden and crisp, check the bottom of the tarts.
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