Christmas Walnut Mincemeat Lattice

🧂 Ingredients

• 500 g dried mixed fruit
• 150 g California Walnuts

  chopped
• 100 ml Brandy
• Zest and juice 1 large orange
• 2 tsp ground cinnamon
• 200 g pack vegetable suet
• 200 g dark brown soft sugar
• 1 Bramley apple

  cored and grated, approx. 250g
• 50 g California Walnuts plus 5-6 whole Walnuts
• 175 g plain flour
• 100 g butter

  cold and diced
• 1 medium egg

  beaten plus 1 yolk
• 600 g walnut mincemeat

  see above
• 1 clementine

  thinly sliced

Instructions

• 1 To make the mincemeat, place the fruit and Walnuts in a large bowl with the
  brandy, orange zest and juice and leave to soak for 1 hour. Stir in the
  remaining ingredients and allow to soak overnight, stirring occasionally. You
  can use the mincemeat the following day, or store in sterilised jars for later.
  (See Cook’s tip).
• 2 For the lattice pastry, place the 50g Walnuts in a food processor and finely
  chop. Add the flour, a pinch of salt and the butter and pulse to form fine
  breadcrumbs, add in the egg yolk and 2-3 tbsp water and pulse until a soft dough
  is formed. Wrap in clingfilm and chill for 30 minutes.
• 3 Preheat the oven to 200oC, gas mark 6.
• 4 Roll out ¾ of the pastry and line a 23cm fluted tin, chill for 10 minutes. Prick
  the base with a fork and line with a large scrunched-up piece of baking
  parchment, add baking beans and bake for 10 minutes, remove the parchment and
  beans and cook for a further 5 minutes.
• 5 Fill the pastry case with mincemeat and top with the clementine slices. Roll out
  the remaining pastry including any off cuts from the base to a 23x15 rectangle
  and cut into 1cm strips. Arrange these strips in a lattice design over the
  mincemeat, top with a few whole Walnuts. Bake for 25 minutes until golden. Cool
  a little in the tin before removing to serve.

Nutrition Info