In our experience there are two camps at Christmas. Mince Pie Lovers, and Mince Pie Haters, and never the twain shall meet. It’s the mincemeat that divides opinion, with many people saying they find it 'too rich and too boozy'. And this seems to be a big trend, with Tesco's reporting a fall in sales of the fruited puddings as well as the humble mince pie this Christmas, prompting the supermarket giant to launch five new mince pie flavours in a bid to turn shoppers back to pastry, including chocolate and hazelnut, golden salted caramel and rhubarb and stem ginger.
That’s why this recipe below, devised by chef Sophie Wright, is so timely. Her Caramel, Pear and Pecan Christmas Pies are a twist on the traditional mince pie. Topped with chocolate frangipane, and runny in the middle and crispy on top, they're delicious and quick to make.
‘I've suggested a recipe for sweet shortcrust pastry but shop-bought is just as good,’ Sophie tells us. ‘Dust it with cinnamon or vanilla sugar to help give it a lovely golden colour. A bit of orange zest is also nice. And you could always use readymade filo pastry brushed with butter if you don’t like shortcrust.’
WATCH SOPHIE MAKE CARAMEL, PEAR AND PECAN CHRISTMAS PIES BELOW>>
WATCH SOPHIE MAKE SWEET CINNAMON PASTRY HERE BELOW>>