Delish Recipes by John Morley: Mincemeat Custard Pies
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.
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
- 2 x 400g John Morley Mincemeat
- 60g dark brown sugar
- To serve:
- 1 tsp cinnamon
- 5 tbsp icing sugar, to dust
- 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.
- 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.
- Meanwhile, prepare the custard filling. Place the milk in a saucepan and gently heat until it just boiling, then remove from the heat.
- 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.
- 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.
- Preheat the oven to 200˚C.
- 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).
- 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.
- 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.
- Dust each tart with a mixture of icing sugar and cinnamon.
- Serve straight away.