Recipe by Steven Bennett, The Lincolnshire Chef from Healing Manor Hotel
Styling by Charlotte Hay, The Creative Larder
Photography by Elizabeth Rose Photographer
The recipe below contains alcohol and therefore is only for people over the legal drinking age in their country, please drink responsibly.
Ingredients
120g self raising flour and extra to stiffen.
50g ground almonds
75g unsalted butter, cold and cubed
25g lard, cold and cubed
½ tsp ground cinnamon
¼ tsp ground nutmeg
zest of 1 clementine
2 tbsp granulated sugar
1 large egg yolk
1 tbsp clementine juice
1-2 tbsp cold water
12 tsp mince meat (or as many as you need)
½ orange zest & 1 tbsp brandy, to taste
Method
Sift the flour and ground almonds into a bowl, sifting twice to fully combine. Rub in the cubes of butter and lard until the mixture is crumbly. Add the cinnamon, nutmeg, sugar and zest of 1 clementine. Mix together well and add the egg yolk and clementine juice. Mix together and ½ tbsp of water at a time as needed and then bring the mixture into a ball. Cover with cling film and chill in the fridge for 1-2 hours.
Pre heat your oven to 160ºc before cutting out the dough. Roll on a floured surface, until 3mm thick and cut out 12 3-4” circles, placing into a fairy cake tray and place a tea spoon on mince meat into each case. Roll out the remaining pastry and cut out the pie tops using a 3-4” star shaped cutter. Once you’ve used up any remaining pastry, brush the tops of the mine pies with some milk and place in the oven, baking for 20-25 minutes, until the pastry is golden and the mince meat is bubbling.
Once cooled, dust with icing sugar and serve with a helping of brandy butter.
