Mince pies are a must during the festive season, but why buy them from a shop when they’re extremely easy to make yourself. One bite of these delicious homemade mince pies, and you’ll never want to buy them again.
This recipe offers a homemade mince filling that takes 2 weeks to mature.
However, store-bought versions are fine.
Prep Time
1 hour and 30 minutes
Ingredients for pie shells:
Ingredients for financier batter:
Method of preparing the filling:
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Soak the raisins and currants in the brandy and lemon juice for 1. Drain and set brandy aside- don't discard yet.
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Mix all ingredients apart from the almonds, in the order they're listed. Pour in the brandy.
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Pour into sterilized jars, press to remove air bubbles and, cover and leave in room temperature for 2 weeks.
Method of preparing the pie shells:
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Combine the flour and sugar, create a well in the center, and fold in the butter until the mixture is crumbly. Work in the 2 eggs until smooth. Set aside.
Method of preparing the financier batter:
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Manually or with an electrical mixer, whisk the flour, almond flour and sugar together. Gradually add the egg white.
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Heat the butter in a pan on low heat until it browns. If you can, pass it through a cloth of linen to remove impurities. Add to the flour mix while warm and let cool.
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Preheat the oven to 350°F (180°C).
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Roll out the dough pastry to 1/8-inch thickness. Cut into disks and place in floured tart tins. Bake for 10 minutes and let cool on a rack.
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Once completely cooled, fill halfway with the filling. Top with the batter and smooth over. Bake for 12 minutes until golden brown.
Chef's Tip:
Serve with a dollop créme fraiche.
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