Delish Recipes by John Morley: Mincemeat Custard Pies

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A sweet and tasty twist on a festive classic.  Topped off with smooth vanilla custard, these little mince pies are to sure to be a hit at your Christmas party this year.

Ingredients

For the filling:

  • 175ml milk
  • 50g caster sugar
  • 3 large egg yolks
  • 1 tbsp cornflour
  • 1 tbsp butter
  • 1 tsp of vanilla bean paste

For the pastry:

  • 400g plain flour, plus extra for dusting
  • 300g butter, very cold and cut into cubes, plus extra for greasing
  • 100g caster sugar
  • 1 large free range egg, beaten
  • 1 tbsp ice-cold water

For assembly:

  • 2 x 400g John Morley Mincemeat
  • 60g dark brown sugar
  • To serve:
  • 1 tsp cinnamon
  • 5 tbsp icing sugar, to dust

Method

  1. For the pastry, put the flour and butter into a mixing bowl and, using your fingertips, lightly rub them together until the mixture looks like breadcrumbs.
  2. Stir in the sugar and then make a well in the centre. Add the beaten egg and cold water, incorporating with a spoon. When the dough comes together, turn out onto a clean work surface and knead lightly just until it forms a ball, then divide it in two. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.
  3. Meanwhile, prepare the custard filling. Place the milk in a saucepan and gently heat until it just boiling, then remove from the heat.
  4. Whisk the caster sugar and egg yolks in a bowl until they are pale and then mix through the cornflour and vanilla. Slowly pour the hot milk into the egg mixture, whisking until it is all incorporated.
  5. Pour the mixture back into the saucepan and simmer over a low heat, whisking for 2-3 minutes until thickened. Remove from the heat and rub the top with a little butter to prevent a skin forming, allow to cool and cover with cling film.
  6. Preheat the oven to 200˚C.
  7. Roll out the pastry on a floured work surface to approx. 3mm in thickness. Using a 10cm fluted cutter, cut out 24 rounds and place into a muffin tray (12 from each ball).
  8. Add 1 heaped tablespoon of mince meat to each tart case (leaving approx. 1-2cm of pastry free of mince meat) and place in the oven to bake for 15-20 minutes.
  9. Remove from the oven and allow to cool completely. Top each tart with spoonfuls of custard and sprinkle with dark brown sugar. Using a blow torch caramelise the sugar on top of each tart and allow to cool.
  10. Dust each tart with a mixture of icing sugar and cinnamon.
  11. Serve straight away.
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