RUM HAZELNUT & MARZIPAN PIES
INGREDIENTS
- 2 sheets of shortcrust pastry (ready rolled)
- 220g marzipan
FOR MINCEMEAT
- 1 apple grated
- 100g hazelnuts, roasted and chopped.
- 150g mixed, dried fruits.
- 1 orange grated zest and juice
- 400g tin of apricots.
- 50ml cherry juice.
- 150g brown sugar.
- 1tablespoon cinnamon
- 1 tablespoon ginger
- 1 tablespoon all ice.
- 2 shots of spiced rum.
FOR CRUMBLE
- 1 cup of oat
- 100g vegan margarine
- 2 tablespoon golden caster sugar.(a brand)
- ½ cup flour
- 40 almond roughly chopped.
PROCEDURES
STEP 1
Preheat the oven to 180°C the gas mark.
STEP 2
Place the mince meat ingredients apart from the rum into an overproof dish. Cover with a lid or foil and roast for 30-40 minutes until bubbly.
STEP 3
Once done remove from oven and let it cool completely before the next step.
STEP 4
Place fillings into a food processor or blender and whizz for a few seconds. I like them somewhere between smooth and chunky so whizz for a few seconds see if texture is right for you and if not whizz again. Stir in alcohol.
MAKING THE CRUMBLE
Place the margarine, sugar, flour and oats into a bowl and sub together between your fingers until you have pea-sized lumps. Stir in the chopped almonds.
ASSEMBLING PIES
STEP 1
Preheat the oven to 200°C, grease your muffins trags with a little margarine.
STEP 2
Unroll the pastry using a 9cm wide roundcutter, cut out 18 circles then press them into your prepared muffins tin
STEP 3
Roll out marzipans until 2mm thick.
STEP 4
Using 4cm wide round cutter cut out 18 circles and place in the bottom of each pie on top of pastry.
STEP 5
Top each one with a tablespoon of mincemeat and sprinkle with crumpy fillings.
STEP 6
Bake in the middle of the oven for 16 minutes or until lightlh golden, once cool dust with icing sugar and dig straight in.
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