MINCE PIES WITH ALMONDS

Yields24 Servings

650 g sweet short crust pastry

650 g mincemeat

40 g unsalted butter

40 g caster sugar

3 tsp honey

1.50 tsp vanilla extract

2.50 tbsp double cream

100 g flaked almonds

50 g soft unsalted butter

50 g caster sugar

1 egg yolk

2 tsp brandy, plus a little extra

2 tsp plain flour

75 g ground almonds

A few dried cranberries

- To make the honey almond topping, melt the butter in a saucepan, then add the sugar, honey, vanilla extract, cream and almonds; bring to the boil, cook for a minute until the almonds soften slightly, then set aside

- To make the almond and cranberry topping; beat the butter and sugar until smooth then stir in the egg yolk, brandy, flour and ground almonds

- Preheat the oven to 180C/Gas4; roll out the pastry and using an 8cm cutter, stamp out 24 circles and use to line the holes of two 12-hole mince pie tins, rerolling the pastry as needed; three quarter fill each one with mincemeat and top 12 with the honey almond topping and the remaining 12 with the almond and cranberry topping; top each of the almond and cranberry pies with a few cranberries and few drops of brandy

- Bake the pies for 25 minutes or until golden

MINCE PIES WITH ALMONDS

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