Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 26 The very best of Christmas FOOD&DRINK Serves 8 Prepare 30 minutes + infusing and cooling Cook 1 hour 6 sheets älo pastry 60g unsalted butter, melted ½ x 820g jar brandy mincemeat 25g åaked almonds 25g pistachios, chopped 1 tbsp candied peel Icing sugar, for dusting For the custard 400ml whole milk 1 cinnamon stick 4 whole cloves 5-6 gratings nutmeg 2 strips lemon zest, pared and unwaxed Ru ed filo &mincemeat pie 2 strips orange zest, pared and scrubbed 3 British Blacktail Free Range Medium Eggs, plus 1 egg yolk 65g golden caster sugar 1 tsp vanilla extract or vanilla bean paste 1 Preheat the oven to 180ºC, gas mark 4. Line the base of a 20cm solid-bottomed deep pie or cake tin with baking parchment. Halve each sheet of älo to make 2 squares, then stack the squares on the work surface. Take the top sheet and brush it with melted butter. (Cover the remaining squares with a clean tea towel.) Fold it over itself A pudding that’s all crisp layers around the edges but wall-to-wall Christmas flavour within. The custard is infused with all the seasonal favourites, and we hear that even mince pie-deniers have been known to ask for seconds into thirds so you end up with a rectangle made up of 3 layers of buttered pastry. 2 Spread this pastry strip with 1 heaped tbsp mincemeat and fold in ½ lengthways, with the open side furthest from you. Gather and fold this mincemeat sandwich into a concertina of pleats or rufåes and arrange in the prepared tin with the sealed side of the sandwich on the bottom (open pleats uppermost). 3 Repeat until you have buttered, folded, älled and pleated each square, and placed them tightly next to each other in the tin, to create a complete layer. Brush the top of the pastry rufåes with a little more melted butter, put the tin on a baking tray and bake on the middle shelf of the oven for about 20 minutes, or until crisp and golden. Reduce the oven temperature to 150ºC, gas mark 2. 4 Meanwhile, make the custard. In a small pan, heat the milk, cinnamon, cloves, nutmeg and citrus zest over a low heat until just before boiling point. Take off the heat and set aside to infuse for 15 minutes. Whisk the eggs, egg yolk, sugar, vanilla and a pinch of salt in a bowl. Pour the infused milk over the mixture. Whisk until smooth. 5 Strain the custard mixture into the tin over the crisp älo rufåes. The rufåes should peek out above the custard. Return the pie to the oven for 20 minutes. 6 Scatter over the almonds, pistachios and candied peel, then bake for a änal 15-20 minutes, until the custard is golden and set. Set aside to cool to room temperature. To serve, run a knife around the outside of the tart to loosen it, lift it onto a serving plate and dust with icing sugar. V Per serving 1905kJ/453kcals/16g fat/7.1g saturated fat/67g carbs/41g sugars/2.9g äbre/9.3g protein/0.5g salt