Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 400grams mincemeat
- 1tablespoons brandy
- 1 orange, zest only
- 425grams packet puff pastry, rolled out into two sheets 20cm
- 25grams ground almonds
- 1 ripe pear, peeled, cored, and thinly sliced
- 1 beaten egg, to glaze
Method
Step 1 of 2
In a bowl, mix the mincemeat with the brandy and orange zest. Lay one sheet of pastry on a baking tray, then scatter over the ground almonds, leaving a 2cm border around the edges. Spoon the mincemeat mixture over the ground almonds, top with the pear, then brush the border with beaten egg. Carefully place the second sheet of pastry on top of the first. Press the edges together, pinching the sides with your finger and thumb to decorate them. Make a few slashes on the top with a knife for the steam to escape. Open-freeze on the baking tray until firm, remove then wrap the whole thing in a double layer of cling film or foil, and freeze.
Step 2 of 2
To serve, defrost overnight in the refrigerator. Preheat the oven to 200°C. Carefully transfer the pie to a lightly greased baking tray. Brush the pastry with beaten egg and bake for 30-40 minutes, or until golden brown and cooked through.
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