Mince­meat turnovers with a clemen­tine cream dip

The Daily Telegraph - Saturday - - FOOD DRINK -

It’s best to start the mince­meat at least a cou­ple of days be­fore mak­ing the turnovers. The mix will keep well in the fridge for a week or more.

MAKES ABOUT NINE TO 12 IN­GRE­DI­ENTS

1 large or 2 small Bram­ley ap­ples, which should be cored and left whole and un­peeled

200g sul­tanas

200g cur­rants

200g dried cran­ber­ries

1 tbsp mar­malade

200g brown su­gar

Zest and juice of 2 or­anges

200g ground al­monds

Pinch of salt

2 clemen­tines

450ml dou­ble cream

1 tbsp ic­ing su­gar, or to taste Shot of or­ange liqueur, such as Grand Marnier

375g ready-rolled all-but­ter puff pas­try sheet

Milk for seal­ing and dip­ping Caster su­gar for coat­ing

METHOD

Pre­heat the oven to 180C/160C fan/Gas 4.

Bake the cored ap­ples on a bak­ing tray for about 25 min­utes, un­til very soft.

When cool enough to han­dle, scoop out the flesh into a large mix­ing bowl

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