Our festive mince pie this year has been made in collaboration with our good friend and gifted pastry cook Sam Shepherd, aka Floating Points. With a little extra time on his hands this year, Sam has spent much of lockdown divided between his studio and his kitchen. His enthusiasm and love for pastry has resulted in this ultimate mince pie.
A rich butter-loaded short pastry with ground almonds, a touch of whole grain flour and a dash of orange blossom water that is filled with a deep mincemeat. Made a few weeks ago to allow the flavours to mature and develop, the mincemeat contains Bramley apples, raisins, sultanas, currants, dried cranberries and figs, almonds, walnuts, candied peel, orange and lemon zest, suet, all spice, cinnamon and nutmeg. This is all bathed in a serious amount of cognac.
Result? Another Floating Points banger!