Giant lattice topped mince pie

Prep 15 min Cook 40 min

593.0 cal/ serving

Medium effort

Ingredients serves 8 1 orange

1 tsp icing sugar

2 fresh figs

2 tbsp milk

100g marzipan

2 tbsp Cointreau or Amaretto (optional) 822g fig and hazelnut and orange mincemeat 400g short crust pastry

Preparation

Grate the marzipan. Quarter the fresh figs. Zest the oranges.

Method

1. Preheat the oven to 400F /200C/Fan 190 /Gas 6. Roll out 2/3rds of the pastry and use to line a 20cm loose bottom round cake tin.

2. Prick the base with a fork and line with baking parchment and baking beans.

3. Bake blind for 15 minutes then remove the beans and paper.

4. Reduce the oven temperature to 350F/180C/Fan 170/Gas 4.

5. Meanwhile, mix together the mincemeat with the liqueur and marzipan (if using).

6. Spoon into the part cooked pastry case.

7. Roll out the remaining pastry and cut into thin long strips, arrange over the top in a lattice pattern, pressing down the edges.

8. Brush with a little milk to glaze and return to the oven for 20 to 25 minutes until pastry lattice is cooked and golden.

9. Remove from the oven allow to cool for 30 minutes then carefully remove from the tin onto a serving plate or board.

10. Arrange quartered figs on top, dust with icing sugar and scatter with curls of orange zest.