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RECIPE: Perfect mince pies with Michelin-starred Le Champignon Sauvage chef David Everitt Matthias

By Weekend  |  Posted: December 23, 2013

By David Everitt-Matthias

Michelin-starred Le Champignon Sauvage chef David Everitt Matthias

Michelin-starred Le Champignon Sauvage chef David Everitt Matthias

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Forager's Forest Treat Mince Pies

Makes 30 pies, plus a little more

Ingredients

Mincemeat

300g Bramley apples, grated

120g Suet

125g Raisins

125g Golden raisins

140g Currants

75g Dried cranberries

120g Chopped peel

150g Light muscovado sugar

75g Smoked almonds, chopped

150g Amaretto

200g Aged rum

1 Orange, zested and juiced

1 Lemon, zested and juiced

10g Mixed spice

2g Ground cinnamon

1g Nutmeg, grated

20g Wood sorrel leaves

Sweet pastry

550g Plain flour

300g Unsalted butter, cold

100g Ground almonds

200g Icing sugar

2 Eggs

2 Egg yolks

2 Oranges, zested

Seeds from two vanilla pods

Viennese crust

375g Caster sugar

525g Unsalted butter, room temp

700g Plain flour

2 Oranges, zested

4 Egg yolks

1 Egg

4g Salt

Juniper sugar

300g Granulated sugar

20 Juniper berries

Method

Mincemeat

Combine all the ingredients, except for the rum, amaretto and wood sorrel in a large mixing bowl, mixing them together very thoroughly indeed.

Cover and allow to macerate in a cool place overnight, so the flavours develop.

After that, pre-heat the oven to120C.

Cover the bowl loosely with foil and place it in the oven for three hours, then remove the bowl from the oven. Allow to cool, stirring from time to time.

When cold, mix in the rum, amaretto and wood sorrel. Place in sterilised jars.

Sweet pastry

Place all the ingredients in a food processor and pulse until a texture like breadcrumbs is obtained. Add the eggs and pulse until mixture starts to form a ball.

Turn out on to a floured surface and work as little as possible until it is smooth, form into a ball and flatten, wrap in cling film and chill for at least three hours.

Then dust the working surface with a little flour, and roll the pastry out to a thickness of approximately 3mm. Using a 9cm cutter, cut 30 disc of pastry. Shape into the muffin trays.

Fill each with the mincemeat to just over ¾ way up the pastry. Pipe a swirl of the Viennese pastry crust. Place in the fridge to set for 30 minutes.

Place in oven and cook for 20-30 minutes until golden. Remove from oven, immediately sprinkle with juniper sugar. Allow to cool.

Viennese paste

Place the butter and sugar in a mixing bowl and beat until light and fluffy.

Mix the egg yolks and eggs together and add to butter and sugar a little at a time, beating well in between additions. Add the salt and orange zest and gradually add the flour, beating well.

Place in the fridge for 10 minutes to firm up a little and then place in a piping bag with a large star tube until ready to use.

Juniper sugar

Crush the juniper berries and add to the granulated sugar. Place in a food processor and whizz until the texture of caster sugar.

Pass through a sieve. Store in a sealed jar.

www.lechampignonsauvage.co.uk

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