Pear and mincemeat pie

SERVES 8–10

Ingredients:

1½ cups prepared mincemeat

1 tbsp brandy

finely grated zest of 1 orange

one 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

¼ cup ground almonds

1 ripe pear, preferably Bosc, peeled, cored, and thinly sliced

1 egg, beaten

Method:

1 In a bowl, mix together the mincemeat, brandy and orange zest. Roll each pastry sheet into an 11 x 8in (28 x 20cm) rectangle, and reserve the scraps for another use. Lay one rectangle on a parchment-lined baking sheet, then sprinkle evenly with the ground almonds, leaving a ¾in (2cm) border around the edges. Spoon the mincemeat over the almonds, spreading evenly. Top with the pear, and brush the border with beaten egg. Place the second sheet of pastry on top, and press the edges together,

pinching the sides with your finger and thumb. Use a sharp knife to make 2–3 slits in the top crust, for steam to escape. Freeze, uncovered, on the baking sheet until firm, then wrap in a double layer of foil, and freeze.

2 To serve, defrost overnight in the refrigerator. Preheat the oven to 400°F (200°C). Carefully transfer the “pie” to a lightly greased baking sheet. Brush the pastry with the beaten egg and bake for 30–40 minutes or until golden brown and heated through.

Pear and mincemeat pie