Celebrity chef and Master Pâtissier Eric Lanlard has teamed up with Meantime Brewing Company to create ‘Cake Boy Hazelnut Ale’ – a nutty dark ale that’s perfect for the festive season. As part of the collaboration, Eric has also created a sumptuous mince pie recipe, infused with the ale for a deliciously rich treat.
For the mincemeat:
• 250g golden sultanas
• 250g glacé cherries, halved
• 250g raisins
• 100g mixed peel
• 1 tsp vanilla extract, such as Nielsen-Massey
• orange zest, finely grated
• lemon zest, finely grated
• 125g unsalted butter
• 250g dark muscovado sugar
• 250ml Meantime Brewing’s ‘Cake Boy Hazelnut Ale’
• 100gr ground roasted Hazelnut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp mixed spice
For the pies:
• 250g shortcrust pastry
• 250g puff pastry
• 1 egg (beaten)
1 Put all the dried fruit and spices into a large bowl and mix thoroughly. Place the vanilla extract, grated orange and lemon zest, butter, sugar and Cake Boy Hazelnut Ale in a small saucepan and heat gently until the sugar has dissolved (ensure you do not let it boil).
2 Pour over the mixed fruit and stir gently, without breaking up the fruit pieces. Cover the bowl with cling film and leave to infuse for around 48 hours.
3 Once the fruit is infused, pack the mincemeat into sterilised jars and seal. Store in a cool dark place for a couple of weeks to allow the flavours to mature.
4 When you are ready to make the mince pies, preheat the oven to 180C (gas mark 4).
5 Grease 6 individual 10cm diameter loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and then use the pastry to line the tins.
6 Once the tins are lined with shortcrust pastry, generously fill the pastry cases with the mincemeat. It is likely you will have some mixture left over for using again.
7 Roll out the puff pastry on a lightly floured surface. When it is around 4-5 mm thin, brush with a beaten egg. Next, cut out 6 shapes that will be used to top the tarts (this recipe uses a star shape for Christmas).
8 Sprinkle the puff pastry shapes with muscovado sugar, place on top of the individual pies and bake in the oven for 25-30 minutes, or until the pastry is golden and slightly puffed.
Recipe courtesy of Eric Lanlard for Meantime Brewing Company. Find out more here.