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BakingChristmasLove BakingRecipesShane Smith

Pear & Almond mince Pies

20-25 mins Cook
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It’s not Christmas without a big plate of delicious Pear & Almond Mince Pies. Have no filling? No problem! Shane’s overnight pear & almond filling takes all the hard work out of soaking fruits weeks in advance and tastes just as good. Don’t believe it until you try it!

If you make this gorgeous recipe please make sure to tag us in your delicious creations using #GemBakes.

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Pear & Almond Mince Pies

Pear & Almond Mince Pies

agnesgempackfoods-ie
prep time
30 mins
cooking time
20-25 mins
servings
6
total time
Soaking fruit: overnight

Equipment

  • medium bowl

  • kitchen cloth

  • stand mixer

  • cling film

  • 6 pan cupcake/muffin tin

  • lightly floured worksurface

  • 10cm and 8cm ring cutters

  • cooling wire rack

  • small sieve

Ingredients

Instructions

1
To make the overnight mince pie filling, simply add the dried fruit, grated pear, brown sugar, nibbed almonds, mixed spice, orange zest and juice to a bowl.
2
Mix well, cover with a kitchen cloth and leave out at room temperature overnight.
3
For the pastry, cream the butter and Gem caster sugar in a bowl until soft and pale.
4
To this add the egg and vanilla, mix.
5
Finally add the Gem plain flour and mix until combined.
6
Wrap and chill for 30 minutes.
7
Grease and dust a 6 pan cupcake/muffin tin, set aside.
8
Preheat your oven to 180C/160C fan.
9
Roll the rested pastry on a lightly floured work surface until its about ½cm in thickness.
10
Cut out 6 x 10 cm rings and 6 x 8 cm rings. There will be a small amount of pastry trimming left over but these can be frozen for further use.
11
Taking the 10 cm discs of pastry, carefully press down into the prepared cupcake tin.
12
Spoon the delicious mice pie filing into each lined pastry case.
13
Egg wash the top of the pastry and place the 8cm pastry disc on top to seal.
14
To finish egg wash the top of each mince pie and make a tiny hole in each one to allow the steam to leave during baking.
15
Place into the preheated oven and bake for 20-25 minutes or until golden brown.
16
Allow to rest in the tins for 10 minutes before carefully removing and placing on a wire rack to cool completely.
17
Dust with icing sugar and serve with a side of brandy butter or whipped cream. I also made mini fondant holly & berries for that final festive touch.

Notes

Add a drop of Almond essence or a pinch of mixed spice to your pastry for added festive flavour.
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