A modern twist on a festive favourite, involving a unique blend of Cointreau and almonds, leave them out for Santa or save them for Christmas Day, either way they won’t stay around long!
An Office Favourite - Merry Mince Pies
The Secret Ingredient
This old family recipe is a tried-and-tested office favourite from friend of European Waterways – Mark Robinson. He says “the liqueur and the ginger combine to give the pies a real zing, the perfect accompaniment to a glass of something special.” Try yours today using the recipe below…
350g plain flour
32g icing sugar
100g golden caster sugar
A good slosh of Cointreau
- For the pastry, rub 225g of diced butter into 350g plain flour and add the golden caster sugar. Shape it into a ball and knead briefly, it should be relatively firm in its consistency and ready to use now or refrigerate for later.
- Preheat the oven to 200c/gas mark 6, line 18 holes of two 12 hole patty tins with a small ball of pastry in each.
- Mix the mincemeat with the ginger, cherry, almonds and Cointreau and add into the lined tins.
- With the remaining pastry, fashion round lids to cover over the mincemeat and gently seal them together with the existing pastry lining.
- Beat the egg and brush over the tops of the pies to ensure a moist finish, bake for 20 minutes until golden and then dust with a small amount of icing sugar, voila!