Make the Shortcrust Pastry: In a large bowl, combine the All-purpose flour, Granulated sugar, and Salt. Cut in the Cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the Ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Mincemeat Filling: Combine the Homemade mincemeat, VSOP Brandy, and Orange zest. Mix well.
Make the Frangipane: Cream together the softened Unsalted butter and Granulated sugar. Beat in the Egg, then fold in the Almond flour and Amaretto liqueur.
Make the Brandy Snaps: Combine the melted Unsalted butter, Granulated sugar, and Golden syrup in a saucepan. Heat gently until the sugar dissolves. Remove from heat and stir in the All-purpose flour and Brandy. Drop spoonfuls onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes, until golden brown. Cool on the baking sheet.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out half of the Shortcrust Pastry dough and line a 9-inch pie dish. Spread the Frangipane evenly over the base. Top with the Mincemeat Filling.
Roll out the remaining Pastry dough and cover the pie. Crimp the edges to seal. Cut vents in the top crust.
Bake for 50-60 minutes, or until golden brown. Let cool before serving. Garnish with Brandy Snaps.
Ingredients
8
2 cups250 gAll-purpose flour
1 cup226 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1/4 tsp1.25 mLSalt
1 tbsp15 mLGranulated sugar
16 oz454 gHomemade mincemeat (see separate recipe)
3 tbsp45 mLVSOP Brandy
1 tbsp15 mLOrange zest
1/2 cup113 gUnsalted butter-softened
1/2 cup100 gGranulated sugar
150 gEgg
1/2 cup60 gAlmond flour
1 tbsp15 mLAmaretto liqueur
2 oz57 gUnsalted butter-melted
2 oz57 gGranulated sugar
2 tbsp30 mLGolden syrup
2 oz57 gAll-purpose flour
1 tbsp15 mLBrandy
Equipment
9-inch pie dish
Large bowl
Pastry blender
Rolling pin
Saucepan
Whisk
Baking sheet
Parchment paper
Instructions
Make the Shortcrust Pastry: In a large bowl, combine the All-purpose flour, Granulated sugar, and Salt. Cut in the Cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the Ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Mincemeat Filling: Combine the Homemade mincemeat, VSOP Brandy, and Orange zest. Mix well.
Make the Frangipane: Cream together the softened Unsalted butter and Granulated sugar. Beat in the Egg, then fold in the Almond flour and Amaretto liqueur.
Make the Brandy Snaps: Combine the melted Unsalted butter, Granulated sugar, and Golden syrup in a saucepan. Heat gently until the sugar dissolves. Remove from heat and stir in the All-purpose flour and Brandy. Drop spoonfuls onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for 5-7 minutes, until golden brown. Cool on the baking sheet.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out half of the Shortcrust Pastry dough and line a 9-inch pie dish. Spread the Frangipane evenly over the base. Top with the Mincemeat Filling.
Roll out the remaining Pastry dough and cover the pie. Crimp the edges to seal. Cut vents in the top crust.
Bake for 50-60 minutes, or until golden brown. Let cool before serving. Garnish with Brandy Snaps.
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