How to make Marzipan and mincemeat pasties

How to make Marzipan and mincemeat pasties

How to prepare Marzipan and mincemeat pasties

A very nice recipe for marzipan and mincemeat pasties by chef and restaurateur Sally Clarke, The best for finishing off Christmas dinners.
How to make Marzipan and mincemeat pasties, Food Dish Meal Glass Cutlery and Fork




250g ground almonds
250g icing sugar, plus extra for rolling and dusting
2 eggs, whites only
2tsp lemon juice
2 drops bitter almond essence
200g mincemeat


Step 1

To make the marzipan, place the almonds and icing sugar in a food processor or mixing bowl and mix together until well blended. Add the egg whites, lemon juice and almond essence, and mix until a dry-ish ball is formed.

Step 2

Remove the marzipan from the bowl and knead gently until it forms a smooth ball, adding a little water or icing sugar if it seems too dry or too wet. Wrap with clingfilm and chill for a few hours.

Step 3

Unwrap the ball of marzipan, cut it in half and roll out one half like pastry on a surface dusted with icing sugar. If it is difficult to handle, simply gather the pieces together and start rolling again.

Step 4

Once it is around 5mm thick, cut into 8cm discs. Repeat with the other half of the marzipan. Heat the oven to 180°C/fan oven 160°C/mark 4.

Step 5

Onto each disc, place 1/2tsp mincemeat. With your finger, brush the rim with cold water.

Step 6

Gather the marzipan up into a Cornish pasty shape, pressing it over the mincemeat. Press the edges together and crimp them decoratively. Place on a baking sheet lined with baking paper. Repeat with the remaining discs.

Step 7

Using a small sieve, dust a little icing sugar over the pasties. Bake for 8–10 minutes until golden.

Step 8

Serve the pasties warm or at room temperature, dusted with more icing sugar. They are best with vanilla ice cream and Madeira, port or Champagne.

Yes, you can freeze mince pies for up to a period of 4 months and it will still be fresh and nice for your usage.
You can freeze mince pies for up to three months. After this, the changes to the taste and texture will affect the mince pies too much. A great idea when it comes to Christmas preparations is to make your mince pies in September or October, then defrost them in time for the festive season.
Custard pies, meringue pies and cream pies do not freeze well. They will be watery and separate after thawing. A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie.
We prefer to bake, cool and freeze. Then defrost and warm as and when needed. However you can freeze them uncooked. Open-freeze the mince pies in their oven trays then knock them out and store them in polythene bags for up to 3 months.
As they are home-made they do not keep quite as long as commercial mince pies and we suggest that you keep them in an airtight container for up to one week. The baked mince pies do freeze very well and can be frozen for up to 3 months.
How to store mincemeat. The high sugar content of mincemeat, enhanced by fat and perhaps alcohol, means mincemeat can be stored at a cool ambient temperature for many months. Once opened it will keep for even longer refrigerated.
So what is the secret to Freeze Ahead Mince Pies? The secret to making this work is that wonderful invention – the flexible, silicone tray. No need to even grease it, but if it is very bendy, do stand the silicone tray on a solid baking tray to stop it from bending when you lift it up.
Freeze Fruit Pie Unbaked, It’s not surprising that the crust on a frozen baked pie with a wet fruit filling would be less crisp and flaky than a pie that’s frozen before baking. As soon as it’s out of the oven, the pie crust begins to absorb moisture.
Mincemeat genuinely is surprisingly quick and straightforward to make and makes a delightful homemade christmas present. Store in the fridge in tupperware or in sealed sterilised jars for a gift.
If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.
Avoid using glass pie dishes if you’re freezing a pie. Pies are best baked in metal pans if you plan to freeze and reheat them. Raw pies can be placed in metal or foil pie pans and frozen for baking at a later date.
Mince pies are delicious served hot or cold, on their own or with brandy butter, or with cream or even a good vanilla ice cream. Mince pies will keep well if placed in an airtight tin for up to seven days. Sometimes they benefit from a gentle warming in the oven before serving.
Grease the holes and also grease around the edges as this is where the pies are most likely to stick. Wait until the pies have cooled slightly before removing from the tray. Take them out before they go properly cold.
Shop-bought mince pies generally contain preservatives, so if they are past their “best before” date they might still be OK to eat, they just might be a bit soggy or stale.
Many people enjoy mincemeat pie served warm, but it can also be served cold. The recipe below features both mini pies or you can make two nine-inch pies. You can pair mincemeat pie with ice cream, custard, or low-fat Greek yogurt for a sweet treat that’s sure to impress!

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