You might find it hard to believe your’mince pies’ when you read this recipe title Ã¢â‚¬â€œ but Hix Restaurants’ Ronnie Murray is onto a winner when he suggests serving the fruity tarts with a birrov blue cheese ice creamÃ¢â‚¬Â¦.
Mince pies with Castello Danish Blue ice cream
For the ice cream:
- 200g Castello Danish Blue
- Good-quality vanilla ice cream
For the mince pies:
- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 1 small egg
- Icing sugar, to dust
- Jar of traditional mincemeat
- Pinch of salt
- For the cheat’s blue cheese ice cream:
- Put the Castello Danish Blue into the freezer for 3 hours until frozen. Finely grate and reserve.
- Put the vanilla ice cream into a mixing bowl and let it melt for 5 minutes.
- When the ice cream is soft and malleable, add the blue cheese and start working the mixture with a spatula to evenly combine.
- Transfer to a freezer-safe dish or Tupperware box and refreeze over night or until ready to eat.
- For the pastry:
- Rub the cold, diced butterinto the flour until it resembles breadcrumbs.
- Mix in the sugar, egg, and a pinch of salt, bringthe pastry together into a ball (with a few drops of cold water if necessary), and knead it briefly.
- Wrap in clingfilm and chill for at least an hour.
- For the mince pies:
- Preheat the oven to 200C. Press walnut-sized balls of pastry into each cup of a 12-hole patty tin, and spoon the ready-made mincemeat into the shells.
- To make the lids, take slightly smaller balls of pastry than before and pat them out between your hands to make round lids big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal. Bake for 12 minutes, until golden. Cool slightly on a wire rack.
- When ready to serve, spoon the ice cream on top of the mince pies, dust with icing sugar, and enjoy!