There has been a jar of mincemeat sitting my kitchen cupboard for some time. It was for mincepies last Christmas but somehow they never materialised. This year, I did not have much of an excuse, nowehere else to be apart from work or home. So this was one of three recipes that I started on Christmas Eve. I found this Paul Hollywood recipe in a Facebook medic foodie group that I am part of.
I prepared the filling and pastry on Christmas Eve.
The frangipani topping was made on Christmas day and I assembled the pies at the same time.
I think they must be the tastiest mince pies that I have eaten in years! I could certainly consider making them outside of Christmas time, just for the sheer pleasure of eating them.
- 410g mincemeat
- 2 satsumas, peeled and segmented
- 1 eating apple, cored and diced into small…
View original post 297 more words