Mince pies are a typical English Christmas dish consisting of a light crumbly pastry shell containing mincemeat, a very fragrant filling made from a mixture of apples, candied fruits, dried fruits and spices marinated in brandy.
In the making of these sweet little cakes, which English children prepare for Santa Claus, the heat of S series is indispensable to get a crispy crust and a compact filling with all the flavours standing out.
The precise regulation of the temperature of the top and deck will allow the heat to pass quickly through the tray, cooking the crust pie without letting the filling simmer, preventing breakage or spillage. The use of the Delta Power also balances the heat at the front of the oven, ensuring even baking without ever checking or turning the tray.
In the final step, the steam valve will dry the pastry to perfection, making it crispy and crumbly. Let’s see all the steps:
Mince pie original recipe
INGREDIENTS (for approx. 60 pies Ø 5/8 cm)
Crust pie
1200 g flour 0 or 00 W 180
660 g cold butter in cubes
120 g egg yolk
110 g ice water
180 g icing sugar
8 g orange zest
4 g lemon zest
Mincemeat (to be prepared at least 24 h beforehand)
500 g raisins
200 g dried blackcurrants
200 g dried cranberry
300 g diced candied orange
60 g dried ginger
100 g shelled almonds
100 g toasted hazelnuts
150 g Brandy
350 g brown sugar
350 g frozen butter in cubes mixed with sugar
10 g mixed spices
(cinnamon, coriander, mace, nutmeg, ginger, cloves, pimiento)
500 g peeled Granny Smith apples
35 g corn starch
To brush: egg, fresh single cream and brown sugar to taste
S series heat Steambake – 225 °C 40 % top, 40 % deck, valve open after 10 minutes – Baking time 20 minutes
Mince pie dessert
METHOD
- Start by preparing the mincemeat (approx. 24 h beforehand or more).
- Chop the orange cubes, almonds and hazelnuts. Mince the dried ginger finely. Mix the sugar, spices and frozen butter in the mixer.
- Dice the apples.
- Combine all and the rest of the ingredients, place in a mixer with flat beater for 1-2 minutes. Leave to rest in the refrigerator at least for one night.
For the crust pie
- Use a mixer with flat beater and put the flour with the cold butter until finely crushed.
- Add the sugar and citrus zest, then the egg yolks and mix for 30 seconds.
- Cover and leave in the refrigerator for at least 4 hours.
Once ready:
- Set up S series for baking according to the indicated settings and start preheating.
- Roll out the crust pie to 2.5 mm, cut out small discs and place into 5/8 cm diameter moulds. Fill with mincemeat. Cover with another disc of pastry and seal by decorating the edges with a fork or the handle of a teaspoon.
- Brush with whipped egg and 50% single cream, sprinkle with a little brown sugar mixed with a pinch of spices. Make a small hole in the centre of each pie then leave to rest in the fridge for at least half an hour.
- Place in the oven and start the baking program by manually opening the valve. At the end, take out of the oven and leave to cool before unmoulding.
Want to make mince pies with Proven®?
Follow the entire procedure by setting the oven to 240 °C (50% top 50% deck), opening the valve after 10 minutes for a total baking time of about 20 minutes.
