We all know what a fantastic pairing coffee and mince pies are – so we’ve decided to cut out the middle man, and combine coffee into the mince pie recipe for the ultimate coffee lovers’ treat. The result? A rich, dark mincemeat that doesn’t pack a big hit of caffeine taste. The coffee adds an extra layer of flavour that your guests won’t be able to identify! Here’s what to do:
What you’ll need (makes 12 to 14):
For the pastry:
For the mincemeat:
Tip: if you like, make double or even triple quantities of mincemeat and store the leftovers in clean jars for up to six months.
What to do:
Preheat the oven to 180 degrees Celsius. Make the pastry by putting the butter in a large bowl and tipping in the flour. Lightly, using your fingertips, work the fat into the flour until you have a texture that looks like coarse breadcrumbs. Stir in the sugar, and add enough cold water to just bind the dough. Turn it out onto a lightly floured surface, and roll it out to around 0.5cm thick. Cut out rounds of pastry, and use them to line the holes of a bun tin.
To make the mincemeat, put all the ingredients except the suet into a large pan and heat it very gently, until the fruit is swollen and plump and the apple is soft. Remove from the heat and allow to cool before stirring in the suet.
Put a spoonful of mincemeat into each pastry case, and top with a smaller round of pastry. Use a fork to prick holes in the top of each pie, and crimp the edges together with your fingers. Brush the tops with egg, and bake for around 20 minutes or until golden on top. Turn out and allow to cool before serving with a large cup of your favourite coffee.
Make sure you don’t run out of commercial coffee supplies over the festive period by stocking up now. Visit our main website at www.rijo42.co.uk for coffee accessories, coffee beans and everything else you need for your business.