Beetroot, Miso & Cognac mince pies - who would have thought it!?
As most of you know, I love to work with big and bold flavours developing new dishes, so I had a lot of fun making this mince pie mixture and tasting the rich cherry-like flavours develop over time.
Over time?
Yes, a little heads up, this is not a last-minute festive recipe, but a recipe that builds in flavour over the space of a few weeks. You'll need to advance prep if you want some delicious, rich Beetroot Miso & Cognac Mince Pies for Christmas.
So far the mix I have here has been going for 3 weeks. It brings a lovely Christmas warming wholesome flavour to the palate and amazingly there is only 100g grams of sugar in the mix! Beetroots Wow! They are such an awesome product, surprisingly sweet once they start working their magic with the cognac, miso and mixed fruit.
I therefore advise you to make your mixture this week. It will then be perfect for baking your mince pies on Christmas eve.
I have used short crust pastry for my mince pies with just a pinch of sugar – to keep sugars at a sensible level! – but if you have a sweet tooth then by all means, go to town.
Ingredients
Beetroot, Miso & Cognac Mince Pie Filling (yield 20 mince pies)
330g Dried mix fruit
150g suet
100g cognac
Miso 60g
Zest of 2 lemons
2 large grated Braeburn apples
350g grated Beetroot
100g demerara sugar
½ tsp mixed spice
Short Crust Pastry (Makes 10 pastry cases depending on size)
250g plain flour
125g butter
1 yolk
50ml water
¼ tsp of salt
½ tsp of caster sugar
20ml Milk wash
Sprinkle of demerara sugar to finish
Equipment
Container with lid
Clingfilm
Spoon
Rolling pin
2 large Bowls
Pastry brush
Muffin baking tray
Pastry ring cutters or a knife
Method
Mix all the ingredients of the mince pie filling together and cover with cling film so it touches the surface (this will ensure that the mix stays nice and moist), then also cover with a lid and leave in the fridge 2-3 weeks.
On days 2 and 4 mix the ingredients, turning over all the mix ensuring the cognac is well mixed around, re-cover and return to the fridge.
Mix once a week thereafter, again being sure to re-cover the mixture with clingfilm.
Each time you mix, be sure to clean the sides of the pot and ensuring the cling film is covering the top to prevent any oxidisation.
Pastry method
Pop the flour, butter, sugar and salt in a mixer, and process to a fine crumb texture (or go old school and use your hands)
Once texture has been achieved add the yolk and water, until the dough comes together – do not over mix, it will only take about 30 seconds if you are using a machine.
Cling film the dough mix and rest the dough in the fridge for 30 minutes
Creating your mince pies
The sizes of your mince pie preference will determine the size cutter you use for your dough, but make sure to roll the dough 5mm thin, or as thin as you can (having a room temperature dough will help to manipulate the dough without it cracking) don’t forget to roll the lid wider than required.
Once the dough has been rolled, lay it into the muffin cases and fill with your mince pie filling, lay the lid over the filled mince pie case and pinch the edges well to seal ensuring no gap is visible. Remove any excess, and chill for 20 minutes (this will help to prevent any shrinkage).
Once rested, cut a little hole in the top of the lid, to let the steam out when cooking and brush with milk and sprinkle with some demerara sugar – bake at 180 degrees for 15 minutes, or until the pastry is light golden brown.
How are going to eat yours?... hot with Baileys, cold with hot custard, or simply as is!
Any pastry left can be frozen, and the mix – well I'm going to keep mine for next year and see what happens. But you could use them in Eccles cakes in the new year! Let me know if you make these delicious mince pies. And share your photos with me on Instagram by tagging @BearNMind.Catering
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