- 340g Plain Flour
- 170g Butter straight from the fridge. Cubed.
- 1/2 Teaspoon Speculaas spice or Mixed Spice
- 2 Egg Yolks
- 2 tablespoons cold water
- 400g Ready made Mince Meat
This pastry is light and crumbly in texture, just how shortcrust pastry should be. It can be difficult to handle, so don’t over flour your surface when rolling out the pastry and don’t over handle it either, or it could loose its crumbliness when baked.
I spent a very pleasant 30 mins using my festive cutters to decorate the topping. Alternative fillings can be used, such as jam – see in the picture bottom right. Lemon Curd or Nutella would be great too.
Make your own Speculaas spice mix
Preheat the oven to 180 deg Fan assisted. Grease the sides and base of a shallow swiss roll tin measuring approx 27cm x 19cm at the base.
Using a food processor, mix together the flour, spices and butter until you reach a breadcrumb consistency.
Add the egg yolks and water. Mix until the pastry comes together.
Remove from the food processor and place onto a lightly floured board. Bring together any remaining clumps of pastry.
Roll out to a 1/4 ins/0.5cm thickness. Cut a rectangle to fit the base of the tin.
Cut 1 cm strips to fit along the edge of the pastry to help prevent the Mincemeat from running over the sides when baking.
Spread the mincemeat evenly over the pastry keeping inside of the side strips. You may not need it all.
Using your favourite cutters, cut out enough pastry shapes to decorate the top of the slab.
Bake in the centre of the oven for approx 25 mins, or until baked and lightly golden.
Dust with icing sugar. Optional
Once cooled, cut into slices and serve on their own or with a dollop of lightly whipped fresh cream, flavoured with a dash of festive booze.
Will keep for a few days if kept in an airtight tin.