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Mince pies
serves 4–6
ingredients
150g/5oz butter, cut into pieces
225g/8oz plain flour
50g/2oz ground almonds
25g/1oz caster sugar
a few drops of almond essence
grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, lightly beaten
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a 12-hole
bun tin or muffin pan.
• Rub the butter into the flour using your fingertips until the mixture
resembles coarse breadcrumbs. Add the almonds, sugar, almond
essence, orange zest, egg yolk and 1 tablespoon water. Mix to form
a firm dough. Knead briefly on a floured work surface, then wrap and
chill for 30 minutes.
• Roll out thinly, and stamp out 12 rounds, about 7.5cm/3in, using a
pastry cutter. Use the pastry to line the holes in the bun tin. Spoon in the
mincemeat to come two-thirds of the way up each hole. Use the
remaining pastry to cut into seasonal shapes – such as holly leaves or
Christmas trees – and place on top of the mincemeat.
• Bake for 20 minutes until crisp and golden brown. Serve warm with
cream or brandy butter.
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