Today Jonas was up early cooking a variety of Swedish delicacies for our Julbord (Christmas table):
- vörtbröd (wort or beer bread)
- smoked sausages
- smoked mackerel
- sillsallad (pickled herring with mayo, egg, herbs & potato)
- meatballs with lingon jam
- beetroot salad
- bourbon-maple-mustard glazed ham
- Janssons frestelse (potato & anchovy gratin)
My only contribution was these mince pies.
I know have slowed down my blogging lately, but I promise I have a really good excuse.
I’m not quite ready to share the reason just yet but suffice to say, if all goes according to plan, I will let you in on the secret in March. Until then, please be patient and I promise I won’t disappear completely.
I saw Jamie make these pies on a Christmas TV special and thought they looked a lot simpler and easier to make than traditional mince pies. I fancied mine up quite a bit with dried sour cherries, blueberries and dates, but you could use any dried fruits you have on hand.
They are quite sweet and intensely flavoured, so I recommend serving with sweetened crème fraîche, ice cream, custard or cream to balance it out a little.
Jamie Oliver’s “New” Mince Pies
My adaptation of Jamie Oliver's recipe. Makes 12.
¼ cup dried cranberries
¼ cup dried sour cherries
¼ cup dried dates, chopped
2 tablespoons dried blueberries
½ cup brandy
400g jar high quality fruit mince
30g glace orange rind, finely chopped
100g peeled, roasted chestnuts
2 sheets puff pastry
6 sheets of filo pastry
50g butter, melted
1 teaspoon cinnamon
1 egg, beaten
¼ cup flaked almonds
Icing sugar, to dust
1. The day before, combine the dried cranberries, sour cherries, dates, blueberries and brandy in a plastic container. Mix and seal overnight.
2. Preheat the oven to 200°C/400°F/gas 6. Butter a muffin tray (for 12 muffins).
3. Spread the mincemeat over the two puff pastry sheets. Sprinkle over dried fruit mixture, glace rind and then crumble over chestnuts.
4. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
5. Combine the melted butter and cinnamon.
6. On a flat surface, butter one layer of filo pastry. Top with another sheet and butter. Fold them in half to create a long thin strip then place over four holes of the muffin tray. Repeat two more times, covering all the muffin holes. Brush all with butter.
7. Take the puff pastry rolls out of the fridge and, with a sharp knife, cut each into 6 slices. Place each slice into a filo-lined hole, flat-side down so the spiral of fruit is displayed.
8. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
9. Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
Note: You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film). Just reheat them in a hot oven straight from the freezer.