The Pear and Mincemeat Pie Recipe Mincemeat is flattered by the subtle-tasting pear perhaps more than by its more usual apple accompaniment.
Ingredients:
unsalted butter, for greasing
1lb 5oz (600g) puff pastry, store-bought
all-purpose flour, for dusting
14oz (400g) mincemeat
1 tbsp brandy
finely grated zest of 1 orange
1⁄4 cup ground almonds
1 ripe pear, peeled, cored, and thinly sliced
beaten egg, to glaze
Method:
1 Preheat the oven to 400°F (200°C). Lightly grease a baking sheet. Roll the puff pastry out on a lightly floured work surface into 2 sheets, each 11 x 8in (28 x 20cm).
2 Mix the mincemeat with the brandy and orange zest. Lay 1 sheet of pastry on the sheet, then scatter over the almonds, leaving a 3.4in (2cm) border around the
edges.
3 Spoon the mincemeat mixture over the ground almonds, top with the pear, then brush the border with beaten egg.
4 Carefully place the second sheet of pastry on top of the first. Press the edges together, pinching the sides with your finger and thumb to decorate them.
5 Make a few slashes on the top with a knife for the steam to escape.
6 Brush the pastry with beaten egg and bake for 30–40 minutes, or until golden brown and cooked through.
7 PREPARE AHEAD The pie can be frozen at the end of the step 4.
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| Pear and Mincemeat Pie Recipe |