Have yourself a
125g unsalted butter 350g soft flour 1 pinch salt 3 tbsp caster sugar 2 pinches of grated nutmeg 2-3 tbsp marmalade 2 eggs, beaten
egg shell of cold water, approx
For the filling: 350g luxury mincemeat Zest of 1 large orange and 1 lemon 2 tsp cinnamon 4 tbsp brandy Milk, to glaze Brown sugar, to sprinkle FOR THE LATTE: 2 shots espresso 150ml semi skimmed milk 75ml warm Advocaat Ground cinnamon Finely grated satsuma zest, on a microplane
METHOD FOR THE MINCE PIES:
1. Place the cold butter, flour, salt, sugar and nutmeg together in a food processor. Mix until you have a fine breadcrumb texture. Do not overwork. 2. Add the marmalade, eggs and water and mix well, using the pulse button. Do not overwork, or the pastry will shrink when cooked. 3. Turn out of the processor and knead very gently to bring together. 4. Flatten slightly (makes it easier to roll when chilled), wrap in cling film, then chill for about 20 minutes before rolling. 5. Preheat the oven to 200°C/400°F/GAS Mark 6 and grease the patty tins. 6. Mix the mincemeat with the zests, cinnamon and brandy. 7. Roll out ⅔ of the dough on a floured surface to a thickness of about 5mm and use a cutter to cut out pastry discs which will line the bases of the patty tins. Carefully line the moulds with the pastry, then spoon in enough mincemeat to fill no more than three-quarters full. 8. Brush a little beaten egg around the inside rim of the pastry. Cut out smaller circles from the remaining pastry to make lids for the pies, place on top of the mincemeat and pinch around the edges to seal. Lightly brush milk across the lids to glaze and sprinkle over a little brown sugar, then use a sharp knife to make a small hole in the centre. 9. Bake in the oven for about 12-15 minutes, or until the pastry is golden brown and crisp. Allow mince pies to cool before removing them from the tins. 10. To enjoy at their best, follow my lead and serve with clotted cream and a glass of brandy. METHOD FOR THE EGGNOG LATTE: 1. Make the espresso and keep warm. 2. Place the milk into a 300ml jam jar, put on the lid and shake for 15 seconds until frothy. 3. Remove the lid, place into a microwave and warm for a few seconds to see the milk warm, rise and set. Keep an eye on it to make sure it doesn’t overheat. 4. Pour the espresso into tall glasses. 5. Add half the warm milk, then the Advocaat. 6. Top with the rest of the milk, dust with a little cinnamon and a little zest. Serve.