So, Kathryn doesn’t like mince pies, but I like mince pies, and this year when I made them I decided to come up with an alternate filling to make some not-mince pies for her to have while I’m chowing down on the mince…
So, this year I used this recipe for the short crust this year, but substituted about 2/3rd of the white flour with wholemeal and added a touch more sugar.
For the filling I combined:
1/2 cup mixed nuts (although chopped walnuts would have been better, I think)
Four pears chopped into small chunks (approx 1cm cubes)
1/3 cup Pernod
1/2 cup dark brown soft sugar
All in a small saucepan and simmered for about 15 minutes. Then added some cornflour just to thicken it up to a consistency suitable to put in pies. Then I finally popped about 1.5 teaspoons of filling into each pie, and cooked them for about 20 minutes in the oven at 180ish. I think. Bit vague on that, but any mince pie recipe will give you the temperature and cooking time… :)
