Pasteles navideños de frangipane y mincemeat de Marcus Wareing

Ingredientes

• For the Pastry:
• 75 g of unsalted butter, softened
• 40 g of icing sugar
• 1 egg, beaten
• 150 g of plain flour, plus extra for dusting
• For the Frangipane:
• 100 g of caster sugar
• 100 g of butter, softened
• 2 eggs
• 100 g of ground almonds
• 50 g of flour
• For the Fruit Mince Mix:
• 250 g of mincemeat
• 1 small Bramley apple, grated
• 1 orange, zested
• 25 g of dried cranberries, finely chopped
• 1 tsp black treacle
• Pinch of ground cinnamon
• Icing sugar, to serve
• Equipment:
• Piping bag and nozzle
• 6cm pastry cutter
• 12 hole pastry tin

Preparación

1. 1

   To make the pastry, combine the butter and icing sugar in a large bowl and using a wooden spoon or electric whisk, cream until pale, light and fluffy

2. 2

   Clean down the sides of the bowl and pour in the egg, one third at a time. Add the flour and salt and mix in gently to form a dough. Be careful not to over-mix or your finished pastry will not be as crispy

3. 3

   Place the dough on a lightly floured work surface and shape into a flat round disc. Cover with cling film and place in the fridge to rest

4. 4

   4. Remove the pastry from the fridge, place onto a large sheet of baking paper and dust in flour. Flatten with a rolling pin before rolling the dough out to a thickness of 3mm. Place back in the fridge for 30 minutes

5. 5

   Remove from the fridge and use the pastry cutter to make 12 circles. Lightly flour each one as you go and set aside in the fridge while you make the mincemeat mix

6. 6

   Combine all of the mincemeat ingredients in a bowl

7. 7

   For the frangipane, cream together the sugar and butter until fluffy. Beat in the eggs one at a time and gently fold in the rest of the ingredients to combine

8. 8

   Fill a piping bag with a 1cm nozzle with the frangipane mix and set aside

9. 9

   Preheat the oven to 180°C/gas mark 4

10. 10

    Remove the pastry rounds from the fridge and lightly grease the pastry tin holes with a little butter or vegetable spray. Line each hole, ensuring the pastry is firmly in place

11. 11

    Spoon in the mincemeat mix so it comes two thirds of the way up each mould

12. 12

    Pipe a dollop of frangipane on top of the mix to just cover up the mince mix, dust with a little ground cinnamon and place in the oven for 15 minutes, until the frangipane is a pale golden-brown colour and the pastry is cooked through

13. 13

    Remove from the oven and dust with icing sugar to serve