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Flaky treats with a tart, yet sweet interior, mince pies are a festive mainstay. Sophie Faldo, GBBO 2017 winner discussed how she makes hers.
Sophie told Express.co.uk: “I make my own mincemeat well ahead of time, although some of the supermarket ones are so good I often just buy it.”
Of course, the Bake Off winner makes her own pastry, and has a special technique to keep the texture “biscuity”.
Baking expert Sophie uses a food processor to make the pies.
“I make my pastry in the food processor which keeps the final texture a bit more crumbly and biscuity (my preferred texture),” Sophie explained.
For an extra hit of luxury, the baker adds something special to the piece before they go in the oven.
Sophies adds frangipane, a creamy and sweet mixture made with ground almonds, butter, sugar and eggs.
Sophie said: “I top the mincemeat with frangipane before baking.
It makes such lovely luxurious mice pies that are a bit different and very special.”
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What is mincemeat?
Mincemeat is a mixture made with dried fruit, spices, and spirits.
It’s traditional at Christmastime, in mince pies particularly.
Mincemeat is often made with brandy and wintery spices such as clove, nutmeg, and cinnamon.
Traditional dried fruits include raisins, currants, and mixed peel. Fresh apple is sometimes added to.
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Soaking the dried fruits in spirits to make them soft and fragrant is the first step of the recipe, before mixing all the ingredients together and keeping them for at least a fortnight.
Sophie also discussed her essential tips for a Christmas cake. She puts her own stamp on the traditional cake.
Sophie said: “I add hazelnuts as well as almonds (roasted in the oven before adding to the batter – essential!).
“The hazelnuts add a really lovely flavour.”
If you fancy something different, how about a puff pastry mince pie recipe?
The flaky pastry treat is a fun twist on the classic pastry.
All you need is mincemeat, puff pastry and icing sugar.
Traditional mince pies are made with shortcrust pastry.
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