Happy Christmas with mince pie recipe in video

December 16th, 2012 | Posted by greg in Daily life... | Recipes

Usually, I am not the greatest fan of macerated fruits/jam/brandy sort of recipes, but we gave some thoughts to that one; made with fresh poached pears has a nice fruity side to it that fits every festive occasion. Happy days! :)

I shared the recipe in a video for Tatler’s Epicurean Express here, take a look!


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4 Responses

  • Colette says:

    I must be honest…I’ve never been a fan of mince pies, but yours look so promising! I like the poached pear twist! Really nice to see you make it so simple on video! I have a question, for the pastry dough, for 300g of butter, only 50g flour+60g almond powder are required? I most often use more! P.S. You ought to make more videos! :)

    • I think you and I are the same Colette! Not great fans of sticky puddings and mince pies! :)

      And thank you so much for spotting the typo mistake (which is a very big typo I’d say!) it’s actually 500g of flour – I guess it was altered when they edited it.

      I have sent a note to the editor to correct it – thank you so much again!! :)

      • Colette says:

        It’s been corrected! Just checked. Those are the proportions I most often use for the sablée! sometimes omitting the almond powder, others reducing sugar a bit but delicious anyway! To be honest, I didn’t spot the typo…i was just curious to know if it would work!! :) LOL thanks for correcting it, otherwise I may have even tried on a small scale!

        • Wow, so it was a genuine professional pastry remark – even stronger than spotting typo! It happens once in a while at work, when we read a recipe and we know before we try that it won’t work… this takes a lot of experience to have this sense of ratios and formulas. I hope I’ll be able to try your baking one day! :-)

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