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December 23, 2008


Holiday Recipe
courtesy of chef Samantha Malone

Aurora and her long time (but newlywed) crew are currently in St Martin. With their British roots it seemed appropriate to give a classic British Christmas recipe a French island twist. The addition of almonds and a lemon spongy topping make these Christmas Mince Pies memorable. Bon Appetit and Joyeux Noel!
Almond & Lemon Sponge Topped Mince pies
This recipe should give approximately 18 average individual pies depending on the size of the tartlet/muffin pan used. 

For the pastry
2 cups all purpose flour
cup sieved icing sugar
1 t ground cinnamon
6 oz butter
2 oz ground almonds
1 egg yolk,
3 tablespoons milk

Mincemeat filling
1lb mincemeat jarred is absolutely fine, especially when you add a generous 1 Tablespoon of rum or brandy - whatever your favorite tipple is!

For 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


For the pastry sieve the flour, icing sugar and cinnamon then rub in the butter to the resembling breadcrumbs stage.

Now add 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.

Start heating the oven to just shy of 190/375/GM 5.

Roll out 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 smooth.  

Spoon the 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 icing sugar.

Above recipe as prepared by Samantha Malone, chef/mate S/Y Aurora, original recipe source unknown.




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