Mincemeat Pastel de Nata
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Mincemeat Pastel de Nata
Prep Time45 Minutes
Servings12
Cook Time20 Minutes
Ingredients
Zest & juice of 1 orange
1 Simply Better Seasonal Apple, grated
1 jar Simply Better Irish made Mincemeat
2 Simply Better Irish Free Range Corn Fed Eggs
3 tbsp Simply Better Organic Grade A Canadian Maple syrup
50g Simply Better Abernethy Sea Salted Butter, melted
1 tsp Vanilla extract
1 tsp Simply Better Saigon Cinnamon
3 tbsp Simply Better Organic Irish Jersey Whole Milk
200g Plain flour, sieved
1 tsp baking powder
1/4 tsp Simply Better Achill Island Sea Salt
Simply Better Abernethy Sea Salted Butter
Directions
INGREDIENTS
- 1 Pack Simply Better All Butter Puff Pastry, thawed and fridge cold
- Flour, for dusting
- 3 Tbsp Caster Sugar
- 2 Tsp Simply Better Saigon Cinnamon
- 6 Tsp Simply Better Irish Made Mincemeat
- 1 Tub Simply Better Irish Made Vanilla Bean Fresh Custard
- Icing Sugar, to finish
METHOD
- Preheat the oven to 220°C (425°F/Gas Mark 7).
- Roll out the pastry on a lightly floured work surface to a 45cm x 30cm rectangle and sprinkle evenly with the caster sugar and cinnamon. Pressing the sugar and cinnamon gently into the pastry. Using a large circle cutter, cut out 12 even sized rounds. Place each round into a muffin tray and place in the fridge to rest for 30 minutes if time allows. Prick with a fork and bake for 8 minutes.
- Remove from the oven and gently press down the centre of each pastry with the back of a teaspoon to make space for the filling.
- Spoon half a teaspoon of mincemeat into each pastry case, then top with the vanilla bean custard until full. Return to the oven and bake for a further 12 minutes, until the pastry is crisp and golden and the custard is lightly set.
- Leave to cool slightly, then dust generously with icing sugar and serve warm.
45 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 1 Pack Simply Better All Butter Puff Pastry, thawed and fridge cold
- Flour, for dusting
- 3 Tbsp Caster Sugar
- 2 Tsp Simply Better Saigon Cinnamon
- 6 Tsp Simply Better Irish Made Mincemeat
- 1 Tub Simply Better Irish Made Vanilla Bean Fresh Custard
- Icing Sugar, to finish
METHOD
- Preheat the oven to 220°C (425°F/Gas Mark 7).
- Roll out the pastry on a lightly floured work surface to a 45cm x 30cm rectangle and sprinkle evenly with the caster sugar and cinnamon. Pressing the sugar and cinnamon gently into the pastry. Using a large circle cutter, cut out 12 even sized rounds. Place each round into a muffin tray and place in the fridge to rest for 30 minutes if time allows. Prick with a fork and bake for 8 minutes.
- Remove from the oven and gently press down the centre of each pastry with the back of a teaspoon to make space for the filling.
- Spoon half a teaspoon of mincemeat into each pastry case, then top with the vanilla bean custard until full. Return to the oven and bake for a further 12 minutes, until the pastry is crisp and golden and the custard is lightly set.
- Leave to cool slightly, then dust generously with icing sugar and serve warm.