Anything homemade tastes just that little bit better. Our festive mincemeat was made by Kids Cookery School during October half term and has had time to macerate and mingle – now packed with flavour!
As demonstrated at Kingston Maurward Christmas Gourmet Food Fair (Saturday 12th Nov 2011).
(Photograph by Troy Newton).
- Serves 8
- Strudel Dough:
- 225g flour
- Pinch salt
- 1/2 tsp vinegar
- 2 tbsp rapeseed oil
- 8 tbsp cold water
- Seasonal Filling:
- 50g unsalted butter
- 2 tbsp breadcrumbs, toasted dry
- 1 tsp cinnamon or mixed spice
- 2 tbsp almonds, roughly chopped
- 1-2 tbsp brown sugar
- 6-8 tbsp mincemeat
- 2 Bramley apples, peeled, cored and sliced
- 4-6 ripe purple figs, roughly chopped
- Pre heated the oven, Gas 5, 190c.
- 1. Strudel dough: Sift the flour and salt into a bowl. Add the measured vinegar, oil and water.
- 2. Mix with a palette knife until a very soft dough is formed.
- 3. Turn out onto a floured surface and knead until smooth and springy.
- 4. Warm a stainless steal bowl and place over the dough for 1 hour to allow the dough to relax, or place in the fridge overnight.
- 5. Once the dough is relaxed, roll on a smooth piece of linen. Make sure both the linen and rolling pin are very well floured. The dough should roll to the size of a pillow case! Once this is achieved start to carefully stretch using two hands. The dough should appear almost ‘see through’.
- 6. Brush the surface of the dough with melted butter and then begin to scatter and layer the filling ingredients all over the dough, leaving a 2.5cm border.
- 7. Fold the sides in. Use the linen to roll tightly in a ‘Swiss roll fashion’.
- 8. Line a baking sheet with baking paper and slip the completed strudel into the centre.
- 9. Brush once more with melted butter and bake until golden and bubbling, approximately 25 minutes.
- 10. Allow to cool for 10 minutes before dusting with icing sugar and slicing thickly.
White Pepper’s Top Tip: Freeze and bring out over the Christmas period. Serve with ice cream, custard or cream.
- Variations: To save a little time use shop bought filo pastry or puff pastry. If using puff pastry simply encase the filling rather than rolling like a Swiss roll, to avoid uncooked and raw pastry in the centre.