Refined, eccentric, and delicate. These mince pies will be a delicious education for your palate.
500 grams Shipton Mill Spelt Flour
250 grams Trex
2 teaspoons Brandy
Teaspoon of lemon juice
Rub in Trex and Flour (or use mixer on slow).
Add 1 egg yolk, lemon juice, water and mix to dough consistency.
Leave dough in fridge for 1 hour.
Roll out pastry, then cut tops and bottoms for pie cases.
Place pie case bottoms in a pie tin, and brush with beaten egg white.
Fill pie cases with mincemeat plus optional brandy.
Add tops to pie cases putting a "breathing hole" in centre,
Pinch tops and bottoms together to create “pie”.
Brush tops of pie cases with beaten egg.
Sprinkle with cinnamon and grated nutmeg.
Bake for approx. 10 minutes at gas mark 6.
Added by: Alan Newell
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.