Mince pies are a time honoured Christmas tradition. John O’Connell from Aqua shares his recipe with us.
Mince Pies have a number of different components, to truly respect the tradition the mincemeat is made months in advance. John O’Connell of Aqua Restaurant, Howth, honours the age old recipe and prepares his mincemeat long before the Winter Months arrive. Here he shared the secret to the perfect mince pie.
For the Mincemeat (This should be prepared in advance)
- Mix all the ingredients together except the brandy
- Cover and leave overnight
- Set oven to 120 degrees Celsius, cover loosely with foil and place in oven for 3 hours, when finished, take out, let it cool
- Pour brandy over the mixture, stir and let it cool down for a day
- Store in sterilised wax paper jars until needed
For the Sweet Pastry
- Sieve the icing sugar into a bowl
- Dice the butter at room temperature
- Place sugar and butter in a mixer and beat till creamy
- Add 2 eggs slowly, beat till fully mixed
- Add the flour slowly
- Turn the mixture onto a lightly floured board and gently knead
- Divide into 4 pieces wrap in cling film
- Keep in fridge for minimum 30 minutes or until ready to use
- The pasty will keep for up to 3 days refrigerated
For the Frangipane
- Cream butter & sugar
- Add eggs one by one beating each time
- Add ground almonds – Beat for a couple of minutes
Bringing it all together
- When ready roll the prepared pastry on a floured board and cut rounds with a cutter to fit greased muffin tins.
- Place a teaspoon of mincemeat mixture in each muffin.
- Pipe the Franzipan on top of the mince meat.
- Bake for about 15 minutes at 180degrees Celsius or until golden brown
- Relax in the tin for 6 minutes, turn on to a cooling tray
- Serve with fresh cream, ice-cream of choice or brandy cream