Pear & Almond Mince Pies

Share & Comment

Pear & Almond Mince Pies

Thank you for your rating!
Thank you for your rating!

Shane Smith’s Pear & Almond Mince Pies recipe as part of our Love Baking Series with Gem.

Ingredients

  • Filling:
  • 160g Gem Christmas pudding mix
  • 50g grated fresh pear
  • 50g Gem dark brown sugar
  • 25g Gem nibbed almonds
  • ½ tsp mixed spice
  • ½ tbsp orange zest
  • 25ml Brandy or Orange Juice
  • Pastry:
  • 125g butter
  • 125g Gem caster sugar
  • 1 medium egg
  • Dash vanilla essence
  • 250g Gem plain flour
  • Additional:
  • Egg wash, 1 egg whisked
  • 100g Gem Icing sugar

Instructions

  1. To make the overnight mince pie filling, simply add the dried fruit, grated pear, brown sugar, nibbed almonds, mixed spice, orange zest and juice to a bowl.
  2. Mix well, cover with a kitchen cloth and leave out at room temperature overnight.
  3. For the pastry, cream the butter and Gem caster sugar in a bowl until soft and pale.
  4. To this add the egg and vanilla, mix
  5. Finally add the Gem plain flour and mix until combined.
  6. Wrap and chill for 30 minutes.
  7. Grease and dust a 6 pan cupcake/muffin tin, set aside.
  8. Preheat your oven to 180C/160C fan
  9. Roll the rested pastry on a lightly floured worksurface until its about ½cm in thickness.
  10. Cut out 6 x 10cm rings and 6 x 8cm rings. There will be a small amount of pastry trimming left over but these can be frozen for further use.
  11. Taking the 10cm discs of pastry, carefully press down into the prepared cupcake tin.
  12. Spoon the delicious mice pie filing into each lined pastry case.
  13. Egg wash the top of the pastry and place the 8cm pastry disc on top to seal.
  14. To finish egg wash the top of each mince pie and make a tiny hole in each one to allow the steam to leave during baking.
  15. Place into the preheated oven and bake for 20-25 minutes or until golden brown.
  16. Allow to rest in the tins for 10 minutes before carefully removing and placing on a wire rack to cool completely.
  17. Dust with icing sugar and serve with a side of brandy butter or whipped cream. I also made mini fondant holly & berries for that final festive touch.
  18. Top Tip: Add a drop of Almond essence or a pinch of mixed spice to your pastry for added festive flavour
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up