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Cover Recipes – Frangipane Mince Pies from Waitrose Magazine December 2013 issue

28 Dec

Cover Recipes - Frangipane Mince Pies from Waitrose Magazine December 2013 issue

I love making mince pies, and I even make my own mincemeat. However, I have never liked eating it, as I have a problem with dried grapes and candied peel. This obviously means that I do not eat Christmas cake or Christmas pudding either. So this year Paul had a great idea, that I should devise a new mincemeat recipe, embracing all the traditional elements but with substitutes for the ingredients that I do not like. I was keen to do this, particularly as with this recipe I was keen to try the frangipane topping. So I made two versions of these mince pies. My new mincemeat recipe uses dried cranberries and apricots, as well as the usual apple, suet and orange and lemon rind and juice. We all enjoyed them immensely and the traditionalists were happy with the alternative recipe. They were moist and fruity and extra special with the frangipane topping. I am thinking that I could make one big pie and serve it as a pudding with cream.

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