• bercovici


1. Start with some of our mincemeat, either the traditional one (made with beef suet) or the vegetarian one.

2. Make a tasty sweet pastry as follows:

Sift together 140g plain flour and 30g icing sugar. Blend with 75g chilled butter until it has the texture of fine breadcrumbs then add 1 egg yolk (if necessary, a splash of milk or water but don’t let it get too wet).

Wrap in clingfilm and chill in the fridge for at least one hour before grating it into a pie tin, then spread it out and press into the edges of the tin. Fill with the mincemeat and cover with a rolled sheet of the pastry. Rest in the fridge for 30 minutes or so. Heat the oven to 220°C and bake the pie for about 25 minutes until light brown. Remove and eat or allow to cool (it can be reheated later).

3. Serve with cream, ice cream or, best of all, brandy butter (a simple butter icing with plenty of brandy in the mix).

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