Lemon Sponge Topped Mince pies
This recipe should give approximately 18 average
individual pies depending on the size of the
tartlet/muffin pan used.
2 ½ cups all purpose flour
¾ cup sieved icing sugar
1 t ground cinnamon
6 oz butter
2 oz ground almonds
1 egg yolk,
3 tablespoons milk
1lb mincemeat jarred is absolutely fine, especially when
you add a generous 1 Tablespoon of rum or brandy -
whatever your favorite tipple is!
the sponge topping
4 oz butter
4 oz caster sugar
6 oz self raising flour
2 large eggs
Finely grated rind of 1 large lemon
pastry sieve the flour, icing sugar and cinnamon then
rub in the butter to the resembling breadcrumbs stage.
the ground almonds and bind with the lightly beaten yolk
and milk mix to give a soft pliable dough. Knead
lightly until smooth then wrap in cling film (Saran!)
and then chill for about half an hour.
heating the oven to just shy of 190/375/GM 5.
the pastry on lightly floured surface and cut out rounds
to fit your chosen pan. Pack the boozy mincemeat into
each pastry bottom and chill while you prepare the
topping by simply whisking all the sponge ingredients to
filling on top of the mincemeat, level the tops and then
bake for approx 20-30 minutes depending on the size of
the pies. The mincemeat will be very ho ho hot, so best
to hold yourself back until they have cooled slightly
and be sure to serve them with a generous dusting of
recipe as prepared by Samantha Malone, chef/mate S/Y
Aurora, original recipe source unknown.