pastry

Tahini Crumble Mince Pies with Cardamom, Pomegranate and Orange

In the old school spirit of stir up Sunday I thought now might be a good time to share my favourite mincemeat recipe (it’s not compulsory to make this on 25th November though, it will work just as well after a few days of maturing!). This is pretty classic in it’s foundations and I’ve been making it for a few years, but this year I’ve jazzed it up with some of my favourite Middle Eastern flavours (think pomegranate molasses, orange blossom, cardamom and pistachios). You could make traditional pastry-topped mince pies with this mincemeat, but I think it works really well with a tahini crumble topping- try it out!

Ingredients

For the mincemeat (makes about 1kg)

  • 275g sultanas
  • 100g dried apricots, diced
  • 100g dates, diced
  • 75g dried figs, diced
  • 50g mixed peel
  • 2 oranges, juice and zest
  • 1tbsp orange blossom extract
  • 2tbsp pomegranate molasses
  • 1tsp ground cinnamon
  • 1-2tsp ground cardamom
  • 2 Bramley apples, peeled and diced
  • 200g vegetarian suet
  • 50g roughly chopped almonds
  • 50g roughly chopped walnuts
  • 75g roughly chopped pistachios
  • 150g Demerara sugar
  • 50g muscovado sugar
  • 200ml spiced rum

For the pastry (enough for 8 large, deep fill mince pies or 12 smaller mince pies)

  • 250g plain flour
  • 140g butter
  • Pinch salt
  • 2tbsp caster sugar
  • 2 egg yolks
  • 2tbsp milk

For the crumble topping

  • 50g tahini
  • 30g demerara sugar
  • 50g butter, cubed
  • 150g plain flour

Optional

  • 1tbsp icing sugar, for dusting

Method

  1. Ideally a week ahead of making the mince pies, make the mincemeat. To do this stir together all the ingredients except for the rum in a large bowl. Cover and leave the flavours to develop overnight.
  2. Preheat the oven to 120c. Tip the contents of the bowl into a deep roasting tray or oven-proof baking dish and cover with foil. Cook for 2 hours, turning gently every 45 minutes or so with a wooden spoon. Add in the rum and stir, then return to the oven, covered, for a further half an hour.
  3. Set the mincemeat aside and allow it to cool to room temperature, stirring a couple of times to keep everything well coated.
  4. Once the mincemeat has cooled down, store in well-sealed, sterilised jars. You can use the mincemeat at this stage, but if you can, leave it for a week or so for the flavours to intensify even more.
  5. When your mincemeat is ready to be used, make the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks and milk and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks and milk using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 10 minutes.
  6. For the tahini crumble rub the butter and flour together until they resemble rough breadcrumbs, then stir through the sugar, tahini and sesame seeds.
  7. Grease your cupcake tray generously with butter. Roll the pastry out on a lightly floured surface to about 3mm thick and cut out circles to fit the cupcake holes (make sure your circles are big enough to create a deep mince pie- you want a generous amount of filling!). Push the pastry into the holes then fill with the mincemeat (in my large deep fill tray I put about 2 heaped tbsp of filling in each, but judge according to your tin).
  8. Top with a heaped tbsp of the crumble and bake for 20 minutes or until the pastry is golden and the crumble crisp. Enjoy hot from the oven with a dusting of icing sugar and dollop of cream or brandy butter.

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Craquelin Choux Buns with Honeyed Walnuts, Mascarpone and Orange

A couple of months ago I bought, then promptly forgot about, some delicious pine honey which I intended to use as the central flavour in a pastry-based recipe. Now that it’s been retrieved from the depths of my cupboard it has well and truly fulfilled that destiny in these crisp craquelin choux buns. Simply filled with honeyed orange mascarpone and walnuts (also baked in the honey and a little salt) these make for a delicious treat, but served alongside honey butterscotch sauce and they’re next level- perfect for a fancy Autumnal dessert.

Ingredients

For the craquelin top

  • 55g unsalted butter, cubed, at room temperature
  • 65g soft light brown sugar
  • 65g plain flour

For the choux

  • 85g butter
  • 220ml water
  • 100g plain flour
  • 3 eggs (plus 1 extra for glazing)
  • pinch of salt

For the filling

  • 300g mascarpone
  • 200ml double cream
  • 2tbsp (heaped) good quality honey (I used Greek Pine Honey)
  • Zest of 2 oranges

For the honeyed walnuts

  • 100g walnuts
  • 2tbsp (heaped) good quality honey (as before)
  • good pinch salt

For the sauce (optional)

  • 75ml honey
  • Juice 1/2 orange
  • 25g butter
  • 100ml double cream
  • Generous pinch salt

Method

  1. Start off by making the craquelin topping (when baked, this forms a crispy sweet layer). To do this simply mix the butter, sugar and flour in a large bowl (or in the bowl of a stand mixer with paddle attachment on a slow speed) until it starts to form large lumps, then bring it together with your hands. Place the dough on a large piece of baking paper, top with another piece of baking paper, and roll out to about 3mm thick. Pop this onto a tray and leave in the freezer to solidify.
  2. To make the choux, put the water, butter and salt in a saucepan set over a medium heat (do not let it boil at this stage). Meanwhile, sieve the flour to remove any lumps. When the butter has melted into the water, increase the heat and bring to a rolling boil, then tip in the flour and stir vigorously until you have a smooth paste-like mix which comes away from the edges of the pan. Continue to stir for another minute to cook out the rawness of the flour, then tip into a clean bowl and close cover with cling film (this eggless stage is known as a ‘panade’). Leave to cool to room temperature.
  3. Preheat the oven to 190c. Line 2 large baking trays with greaseproof paper.
  4. Once the panade has cooled it’s time to add the eggs; whisk in a jug to break them up then very gradually add into the panade while beating with electric beaters. Stop adding the egg (you might have a little leftover) when the smooth, lump-free mixture reluctantly drops off the end of a spoon. Pile the choux mix into a piping bag, fitted with a large round nozzle.
  5. Pipe rounds of about 4cm wide onto the prepared baking trays, leaving plenty of room for expansion. Whisk the remaining egg in a bowl and brush a small amount onto each mound, smoothing down the tip. Take your craquelin sheet and stamp out 3cm circles. Place one on top of each choux mound (the egg will help secure it in place). Bake the choux for around 35 minutes, then skewer a small hole in each bun and return to the oven for a further 5 minutes, to dry out the middles. Once baked, they should be crisp and golden brown with a crackled appearance on top. Cool while you make the other elements.
  6. Toss the walnuts in the honey and salt and spread out on a baking tray. Cook for around 10 minutes or until caramelised then set aside to cool. Once cooled, roughly chop.
  7. For the filling, just whisk together the mascarpone, cream, honey and orange zest until light and smooth. Pile into a piping bag. Finally, for the sauce heat the honey and orange juice in a saucepan and simmer for a couple of minutes, add in the butter and stir until it’s melted, then add the cream and salt. Keep gently simmering, stirring occasionally, until slightly thicker (a few minutes should be fine), then set aside.
  8. To assemble the choux buns, slice each one in half and pipe some mascarpone cream into the base. Top with a sprinkling of walnuts and a little sauce, then place the lid on. Serve with some extra sauce.

Enjoy!

Lime, Lemon and Basil Tart

This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.

Ingredients:

For the pastry:

  • 185g plain flour
  • 90g caster sugar
  • 90g cold, cubed butter
  • 3 egg yolks
  • pinch salt

For the filling:

  • 4 eggs
  • 175g caster sugar
  • 150ml lime juice
  • 50ml lemon juice
  • zest 3 limes
  • zest 3 lemons
  • 125ml double cream
  • large bunch basil

Decoration (optional):

  • basil leaves
  • edible flowers
  • lemon and lime zest (fresh or candied)

 

Method:

  1. First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
  2. Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
  3. Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
  4. Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
  5. Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.

Enjoy!

Mince Pie Bars

These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!

Ingredients:

  • 250g plain flour
  • 140g butter
  • 1tbsp caster sugar
  • 3 egg yolks
  • 3tbsp water
  • 1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
  • 150g butter
  • 150g golden caster sugar
  • 75g ground almonds
  • 75g self-raising flour
  • 1/2 tsp cinnamon
  • 3 eggs
  • handful flaked almonds
  • 150ml double cream
  • 1tbsp brandy
  • 2tbsp icing sugar (plus extra for dusting)

 

Method:

  1. First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
  2. Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
  3. Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
  4. Reduce the oven temperature to 170c.
  5. Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
  6. Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
  7. Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
  8. Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.

 

Hazelnut Latte Eclairs

Everyone loves a chocolate eclair, and these Starbucks inspired ones (filled with coffee cream, dipped in milk chocolate and topped with a strip of dark chocolate and hazelnut praline) make a nice seasonal change from the usual vanilla cream variety.

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Ingredients:

  • 3 eggs
  • 85g butter
  • 220ml water
  • 105g plain flour
  • 100ml strong black coffee, cold
  • 2 tbsp light brown soft sugar
  • 300ml double cream
  • 100ml mascarpone
  • 2 tbsp icing sugar
  • 100g hazelnuts
  • 100g caster sugar
  • 100g milk chocolate
  • 100g dark chocolate

Method:

  1. Preheat the oven to 200c. Line 2 large baking trays with greaseproof paper. Sieve the flour twice to ensure there are no lumps then pour onto a square of greaseproof (this means it is ready to tip straight into the choux when you need it!).
  2. Place the butter and water in a saucepan. Heat gently until the butter has melted then bring to a boil. Once boiling, remove from the heat and immediately shoot in all the flour. Stir very quickly for about a minute until the mixture is shiny and coming away from the sides of the pan. Now tip into a large bowl and spread thinly to speed up cooling.
  3. Once the choux mixture (called a panade at this egg-less stage!) has cooled to room temperature it’s time to add the eggs. Whisk the eggs in a jug to break them up then pour 1/4 into the bowl. Whisk with electric beaters to fully incorporate, then keep adding  a little more and whisking until you reach a dropping consistency (this means the mixture should fall off a spoon when shaken after about 4 seconds). You might not need all the egg.
  4. Pile the choux into a piping bag and pipe 5 inch lines onto the prepared sheets (leaving space for expansion). Bake for 15-20 minutes until golden then pierce each eclair with a skewer, reduce the temperature to 180c and bake for a further 10 minutes to dry out. When they’re ready they should be crisp and nicely browned. Cool on a wire rack while you make the fillings and toppings.

eclair-2

  1. For the coffee cream, heat the brown sugar and coffee together then set aside to cool.
  2. In a large bowl whisk together the mascarpone, cream and icing sugar until thick. Fold in the coffee mix when it’s cooled completely.
  3. For the hazelnut praline, place the sugar and nuts in a small saucepan. Stir occasionally to encourage the sugar to melt then take it to a deep golden colour. Pour onto greaseproof  paper, leave to harden then break into pieces or smash into a dust (depending on your decorating ideas!).
  4. For the chocolate topping simply melt the milk chocolate and allow it to cool. If you’d like to recreate the chocolate strip just melt and set the dark chocolate on a flat surface in the fridge, then slice into your desired shapes.
  5. To assemble the eclairs, slice them in half and fill with the coffee cream, dip in the melted chocolate and decorate with the set dark chocolate and praline.

Enjoy!

Olive Oil Plated Dessert

Last week I developed this recipe for a competition I & P Olive Oil Company are running at Leiths; the challenge was to create an Olive oil focused dessert so I just had to enter (anything sweet and I’m there). I came up with this pistachio, cardamom and olive oil tart served with yoghurt cream, powdered raspberries, baked figs and a honey and olive oil dressing… here’s to hoping they like it! Wish me luck!

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For the tart case you will need: 250g plain flour, 140g cold unsalted butter (cubed), pinch salt, 1tbsp caster sugar, 4 egg yolks mixed with 4tbsp cold water

And for the filling: 4 eggs, 180g caster sugar, 200ml olive oil, 8-10 cardamom pods, 100g ground almonds, 100g de-shelled pistachios, pinch salt, handful extra chopped pistachios 

PASTRY

Place your flour, salt, sugar and cold cubed butter in a food processor. Pulse until it resembles fine crumbs.
Tip into a bowl and add 2tbsp + 2tsp of the chilled egg/ water mixture. Vigorously mix with a cutlery knife to form large lumps of pastry. If it still looks dry, add some more liquid 1tsp at a time until you can bring it together completely (it is important to work quickly and efficiently so you do not overwork the pastry).
Once you have bought the pastry together, form a flat, round disc and wrap in clingfilm. Chill for 15 minutes. Meanwhile, very lightly grease a 20cm tart case with butter.
Once chilled, roll out your pastry on a lightly floured surface to a 3mm thickness. Line your tart tin, pushing (but not stretching) the pastry into the corners. Once lined, chill again until firm.
Preheat the oven to 200c (fan). Line the tart case with greaseproof paper and fill with baking beans. Bake for 15-20 minutes until the sides are set. Once set, remove the beans and paper and bake for a further 5-10 minutes until sandy and cooked through. Leave to cool.

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FILLING

Preheat the oven to 160c (fan).
Place the pistachios in a food processor and blitz until fine. Crush the cardamom pods and remove their seeds, then grind in a pestle and mortar until you have a course powder.
Whisk the eggs and sugar using electric beaters until pale and thick. Add the olive oil and whisk again until combined.
Tip in your ground almonds, blitzed pistachios, half the cardamom and the pinch salt. Whisk again to incorporate all the ingredients then taste- add more cardamom if it is too mild (I recommend doing this as too much cardamom can be overpowering).
Spoon the filling into the cooled tart case until almost full. Sprinkle on the spare chopped pistachios. Bake for 25-30 minutes until set and golden.
Leave to cool.

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For the yoghurt and vanilla cream you will need: 100ml double cream, 200g natural yoghurt, 1 vanilla pod

And for the baked figs: 6 figs, 2tbsp olive oil, 2tbsp honey, pinch cinnamon

The drizzle: 4tbsp honey, 4tbsp olive oil

Extras: 50g pistachios, 3tbsp freeze dried raspberries, edible flowers

ACCOMPANIMENTS

For the baked figs, preheat the oven to 180c. Quarter the figs and place on a baking tray. Drizzle over the olive oil and honey and sprinkle on the cinnamon. Bake for 10 minutes.

For the yoghurt and vanilla cream, very lightly whip the double cream with the seeds of the vanilla pod (until only slightly thickened). Add the yoghurt and stir until smooth. It should have a fairly loose consistency and should not be thick.
For the honey and olive oil drizzle, simply combine the honey and oil in a small bowl, then set aside.

For the last accompaniments, just roughly chop the pistachios (these add a pop of colour) and grind the freeze dried raspberries in a pestle and mortar until fine (these add a lovely sweetness).

TO SERVE

Cut the tart into your desired shape and spread some of the cream onto the plate. Place the tart and figs on top, sprinkle on some raspberry dust and chopped pistachios then drizzle with the olive/honey oil. Garnish with edible flowers, such as violas.

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I hope you like this recipe as much as my family do- I’ve shared 2 presentation ideas too (I couldn’t decide which one I preferred!).

Enjoy!

Rhubarb and Custard Eclairs

After catching up with last weeks Patisserie round on Bake Off, I decided to whip up my own eclairs using some rhubarb from the garden… What I came up with combines crisp choux pastry filled with stewed rhubarb and a delicious vanilla custard- what’s not to like?

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First, make the vanilla custard filling. For this you will need: 300ml milk, 2 egg yolks, 50g caster sugar, 1 vanilla pod, 4tsp plain flour, 4tsp cornflour, 300ml double cream (lightly whipped).

Mix together your egg yolks, caster sugar and the seeds from the vanilla pod in a bowl. After these are well combined gradually add the flours a little at a time, making sure you mix well between each addition.

Now heat your milk in a saucepan until just boiling. Add to the paste-like mix in the bowl and whisk, then return to the saucepan and heat for 3-5  minutes (or until well thickened). If it becomes lumpy, just whisk more vigorously.

Transfer to a bowl and cover with clingfilm to avoid a skin forming. After half an hour the custard will become almost set- now you need to stir to loosen then fold in the cream- your filling is now ready for piping!

Now prepare the rhubarb element of the filling; you will need: 3 sticks rhubarb, 3tbsp ginger syrup, 4tbsp caster sugar.

Heat the oven to 180c (fan).

Roughly chop the rhubarb and spread onto a baking tray. Drizzle over the ginger syrup and sprinkle on the caster sugar then cook for 15-20 minutes or until the rhubarb is soft.

Using the back of a fork squash the rhubarb and transfer to a bowl. It should be sticky and soft. Leave to cool.

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For the choux pastry, I followed Paul Hollywood’s basic recipe. You can find that here .

To assemble the eclairs, you will need: your choux buns, the vanilla custard, the roasted rhubarb, a sprinkling of ginger, 5tbsp icing sugar with a little water and food dye, and some crystallised ginger for decoration (optional).

Slice your choux buns in half horizontally. Take a piping bag and fill with the vanilla custard. Pipe little dots of the filling inside the bottom half of the bun until covered.

Now take your rhubarb and place on top of the custard layer (as pictured above). Close the lids on top.

Mix the icing sugar with a little water and food dye and drizzle over the tops of the buns for added sweetness, then place a piece of crystallised ginger at one end with a mint leaf as a final flourish.

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I hope you enjoy this latest recipe!

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