I am delighted to be sharing this recipe for mince pies with a twist from Carluccio’s chef Luciano.
- 200 g pre made sweet pastry
- plain flour - to dust
- 25 g Raisins
- 25 g orange peel finely chopped
- 30 g Dried Prunes finely chopped
- 30 g Dried apricots finely chopped
- 30 g Almond flakes toasted<br>
- 40 g Brown sugar
- 80 ml Good quality dark rum
- 1 Apple chopped or grated
- 1/2 lemon juice
- Zabaglione Sauce
- 4 Egg yolks
- 80 g caster sugar
- 50 ml Marsala wine
Preheat the oven to 170C
Roll the pastry until about 3mm thck, cut out stars using a star cutter. Place in the Whisk the egg oven on a pre-heated tray lined with baking paper, or until golden.
Mix all the other ingredients in a saucepan. Bring to the boil and simmer for 5 mins
For the sauce
Whisk the egg yolks, caster sugar and wine in a bowl and cook over a bain marie until it thickens to a custard like consistency.
Place a spoonful of the dried fruit mix in the centre of a plate, and top with a pastry star. Repeat until the dish is 4, or more stars high. Serve with the custard around the mince pie
For more Christmas recipes with an Italian twist visit Carluccio’s website, or watch the video below.
Sponsored post for Carluccios. All opinions our own. Recipe, image and video courtesy of Carluccios.