The festivities are here, which means it’s time to enjoy some traditional baked goods in celebration! These mince pies with clementine curd make lovely treats for friends and family.
MAKES 12 // COOKING TIME 1 hour 30 min
INGREDIENTS
For the clementine curd
Juice of 1 lemon
Juice of 3 clementines
175 g caster sugar
3 eggs, 2 whole and 1 separated
60 g butter
For the pastry
125 g butter, diced
85 g icing sugar, sieved
250 g cake flour, sieved
1 egg, beaten
For the filling
250 g good-quality mincemeat
75 g dried cranberries, chopped
50 g dried apricots, chopped
1 tsp chopped ginger
Zest of 2 clementines
100 g mascarpone
1 egg, whisked, for the egg wash
METHOD
For the clementine curd
1. Preheat oven to 180°C.
2. Place the lemon and clementine juices in a bowl along with the sugar and eggs.
3. Place the bowl over a pot of simmering water and cook, stirring continuously, for 20–25 minutes, until the mixture thickens.
4. When the mixture is thick enough to coat the back of a spoon, remove from the heat and whisk the butter into the mixture.
5. Place in the fridge to cool completely.
For the pastry
1. Cream the butter and icing sugar together in a blender. Add the flour and mix until it resembles coarse breadcrumbs.
2. Add the egg gradually and blend until a ball forms. Remove from the machine and shape quickly into a round disc.
3. Wrap in cling film and refrigerate for ±30 minutes. Grease a 12-hole muffin tin.
4. Roll out the pastry on a floured surface and use a round cookie cutter to cut out 12 rounds, each with a diameter of 10 cm.
5. Place these bottom rounds in the muffin tray and blind-bake for 10 minutes.
6. Cut out another 12 circles for the lids of the mince pies, each with a diameter of 8 cm.
7. Cut star shapes out of half the lids and stick these on to the remaining lids.
For the filling
1. Combine all of the filling ingredients.
2. Remove the pastry shells from the oven and set aside.
3. Cool the shells to room temperature and then carefully place a teaspoon of the curd into each shell, topping with a teaspoon of the filling.
4. Brush the sides of the pastry shells with egg wash and stick the lids on to the pastry shells, making sure the edges are secured. Refrigerate for about 15 minutes.
5. Brush some egg wash on the top of each mince pie and place in the oven for 15–20 minutes, until crispy and golden. Dust with icing sugar before serving.
Recipe & styling: Diane Heierli
Photography: Christoph Heierli
