Trinity Mince Pies


Mince Pies

1.6kg soft flour

400g icing sugar

400g cold duck fat

400g cold diced butter

10 st ewe eggs, cold and whisked


Long clawston Stilton


Chantilly Cream

10% sugar to weight of cream

300g double cream

30g icing sugar

1 vanilla pod

Brandy Butter

2kg prepared mincemeat

10 blocks of butter

20% icing sugar (of final butter weight)

5% brandy (of final butter weight)


To make the Duck Fat Pastry

Combine flour and icing sugar, add cold fats and mix with a paddle to crumb stage.

Add the eggs in one go and mix on a slow speed until it comes together. Do not overwork/work too fast as it will aerate.

Roll thin between greaseproof whilst room temp.


To build the Mince Pies

You will need fluted barquette molds and greasespray/flour.

Cut the rested duck fat pastry into squares stored between greaseproof.

Clean and dry the barquette molds. Lightly spray with greasespray and dust with flour, remove the excess by tapping upside down.

Take a square of pastry, remove one side of the parchment, leave the other that you’re touching on. Gently press the pastry into the mold making sure there are no gaps, now remove the paper. Chill until solid.

Add the mincemeat and a small/5g piece of blue cheese.

Now take another square of pastry and again remove one side of parchment. Cover the top of the pie with the lid and gently push down scraping the excess over the edge.

Repeat for the above for each mince pie.

Chill until solid.

Bake at 170c for 12/15 minutes or until golden, you might potentially need to drop the temperature to 160c to finish the bake so it doesn’t colour too much.

Remove from oven and allow to cool slightly before trying to remove from the tins.

Rechaud in the oven for 2/3 minutes until warm. Dust the pie in granulated sugar before serving.


To make the Chantilly Cream

Combine all and whisk to soft peaks. Store in a metal 1/6 pan, whisk again before using.


To make the Brandy Butter

Place the mincemeat and butter in a large bowl and infuse on top of the large oven to infuse for 24 hours.

Pass the butter through a chinois making sure to press really well with a small ladle.

Weigh the butter and add 20% icing sugar and 5% brandy. Blend everything together to emulsify. Set in a container in the fridge.

Paco the butter for service, allow to rest for 1 hour before using.