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    Amaretto mince pie recipe _ Sainsbury`s Magazine

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    tinkerbridie
    Ameretto mince pie recipe Perfect make for cosy nights

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    © All Rights Reserved
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    Amaretto mince pie recipe _ Sainsbury`s Magazine

    Uploaded by

    tinkerbridie
    5 views2 pages
    Ameretto mince pie recipe Perfect make for cosy nights

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Ameretto mince pie recipe Perfect make for cosy nights

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Amaretto mince pie recipe _ Sainsbury`s Magazine

    Uploaded by

    tinkerbridie
    Ameretto mince pie recipe Perfect make for cosy nights

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Amaretto mince pies

    Recipe by Sarah Akhurst

    A deliciously grown-up mince pie with all the flavours of a Christmas


    Amaretto Sour cocktail
    MAKES: 12 PREP TIME: 30 MINS
    TOTAL TIME: 45 MINS, PLUS MAKING PASTRY AND COOLING

    Nutritional information (Mince pie)


    Recipe photograph by
    Andrew Burton Calories Fat Saturates Carbs Sugars Fibre Protein Salt

    315Kcal 10gr 6gr 51gr 35gr 1gr 3gr 0.2gr

    Sarah Akhurst
    Our Food Director Sarah is a food obsessive, and spends most of her time scoping
    out the latest food trends, experimenting in her own kitchen, or making her family
    wait to eat while she photographs every dinner she makes for the 'gram! A complete
    Middle Eastern food junkie, she is never far from a good shawarma marinade, a
    pinch of Aleppo chilli or a sprig of dill

    Ingredients Step by step


    GET AHEAD
    1 quantity of basic pastry
    (see link in Step 1 or The pastry keeps in the fridge for up to 3 days, or can be
    readymade shortcrust frozen.
    pastry

    2 tbsp amaretto 1 For this recipe, you can use our basic pastry recipe - find it by
    clicking here - or readymade shortcrust.
    1 x 411g jar of mincemeat
    - use vegetarian Preheat the oven to 190°C, fan 170°C, gas 5. Roll out the pastry on
    mincemeat if required
    a lightly floured worksurface and cut out 12 x 9cm circles. Line
    120g caster sugar the holes of a deep muffin tin with the pastry, carefully pressing
    the pastry into each hole. Stir the amaretto liqueur through the
    1½ tbsp lemon juice mincemeat and fill each hole with 1 heaped tablespoon. Bake in
    the oven for 20-25 minutes, or until golden and crisp. Leave to
    2 egg whites
    cool and remove from the tin.
    12 cocktail cherries,
    optional
    Privacy
    2 Meanwhile, for the meringue, put the sugar, lemon juice and 2
    tablespoons of water in a pan. Heat gently until the sugar has
    dissolved then bring to a simmer until the temperature reaches
    120°C on a sugar thermometer. While the sugar is coming to
    temperature, start whipping the egg whites until they are foamy.

    3 When the sugar reaches 120°C, take the pan off the heat and
    slowly drizzle the hot sugar syrup into the egg white while you
    continue whisking. Continue whisking on a high speed until the
    meringue has completely cooled.

    4 Put the meringue in a piping bag with a wide plain nozzle and
    pipe a swirl of meringue on top of each pie. Toast the meringue
    with a blow torch, or under a hot grill for 2 minutes. Decorate

    Privacy

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