FoodCoop Recipes
Christmas Pie
The star-studded pastry lid is easy with the right cutters, and the frangipane tastes amazing with the mincemeat – it's like a giant mince pie!
Cook
60 minutes
Serves
8
Ingredients
411g jar Co-op mincemeat
1 green apple, peeled and coarsely grated (we used Granny Smith)
Finely grated zest of 1 orange
100g Co-op unsalted butter, softened, plus extra for greasing
100g Fairtrade golden caster sugar
3 Co-op British free range eggs
100g Co-op ground almonds
20g Co-op plain flour, plus extra for dusting
1 tsp ground cinnamon
375g pack Co-op shortcrust pastry
Co-op Irresistible spiced salted caramel ice cream, to serve (optional)
Method
Mix the mincemeat with the grated apple and orange zest, then set aside
Next, make a frangipane: beat the butter and sugar together until light and fluffy
Add 1 egg, beat well, then beat in another
Fold in the ground almonds, flour and cinnamon
Grease a 20cm pie dish. Unroll the pastry onto a surface dusted with flour, then cut out a 26cm circle
Carefully transfer to the tin and line it
Trim the edge using a sharp knife and reserve the excess for the stars
Spread the frangipane over the base, then top with the mincemeat
Cut stars of varying sizes out of the excess pastry, then use to decorate the pie, overlapping slightly as you go
Beat the remaining egg and brush over the stars, then chill for 30 mins
Preheat the oven to 190°C/fan 170°C/ Gas 5
Bake the pie for 1 hour, covering loosely with foil after 20 mins
Allow to cool for 15 mins, then serve warm with the ice cream, if you like
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2642kJ / 628kcal (31%) | 34.7g | 13.7g | 47.2g | 0.22g |
High · 50% | High · 69% | High · 52% | Low · 4% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 68g.
