Apple, Mincemeat & Marzipan Pie

I love mincemeat and I look for any excuse to enjoy it during the year. You might even have some still in the fridge left over from Christmas!

Ingredients (Serves 6):
250g marzipan
Icing sugar, for rolling the marzipan
1 x 400g jar of mincemeat
3 eating apples, peeled, cored and quartered and then thinly sliced
2tbsp brandy
1tbsp brown sugar

Pastry:
400g plain flour
200g cold butter, cut into cubes, plus extra for greasing the tin
2tbsp caster sugar
2 egg yolks
2tbsp cold water
1 egg, beaten, for glazing

Recipe:

1. To make the pastry, place the flour and butter in a food processor and blend it until it resembles breadcrumbs.
2. Add the sugar and mix again, then add the egg yolks and water and process briefly. Turn the dough out on to a cold surface and shape the pastry into a ball. Cut the ball into 2 equal pieces, wrap in clingfilm and chill in the fridge for 30 minutes.
3. Preheat the oven to 200˚C/Gas 6 and lightly grease a Swiss roll tin. Roll out 1 piece of the pastry and lay it in the tray. The piece should be rolled to fit just inside the base of the tin.
4. Roll out the marzipan, using a little icing sugar if it sticks to the work surface or the rolling pin. Roll the marzipan to about the same size as the pastry and lay it on top of the pastry base.
5. Spoon the mincemeat on to the marzipan and spread it out. Lay the apple slices on top and then sprinkle on the brandy and the sugar.
6. Roll out the second piece and place it on top, sealing the edges of the pie as best you can. Brush the top with beaten egg and place the pie in the oven for 25 minutes until brown. Delicious served with some clotted cream.

 

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury, Honesty Coffee Shops in Lambourn, Kingsclere and Inkpen and The Crown & Garter pub in Inkpen.

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