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2011
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December

Chef’s Monthly Recipes

December 2011 – Cranberry, Orange and Pecan Mince Pies

Ingredients:
450g of homemade or bought Mincemeat
¾ of a cup of chopped Pecan Nuts
¾ of a cup of chopped dried cranberry's
25ml of orange flavoured brandy or liqueur
25ml of orange juice
450g of sweet pastry, either homemade or bought
A little milk to glaze
Icing sugar, to dust
Non Stick Jam tart tray and appropriate sized cutters and rolling pin

Method:
In bowl mix mincemeat, pecans, cranberry's, liquor and orange juice together, ideally leave to rest, covered, for a few hours to allow flavours to develop.

Using a rolling pin roll out pastry to the thickness of a one pound coin and cut out circles to line tart tin, and gently push down in indents to shape. Cut remaining pastry for tops.

Put 2 to 3 heaped teaspoons of filling in each and place pastry lid on top, sealing with a little brush of milk on the underside.

Brush tops with a little milk and bake in a pre-heated oven at 200oC/gas mark 6, for 20-25 mins, checking regularly until golden and cooked.

Remove from oven and allow to cool slightly - dust with icing sugar.