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Our home-made deep filled mince pies went down a storm at the Ladies’ Christmas Golf Day on Tuesday, with comments about them being the best they’ve ever had. Now, our golf ladies know a thing or two about mince pies, so this confirms that this year’s mince pies are a cut above the rest. Therefore, as Christmas is the time to share, Head Chef, Adam has agreed to share the recipe, including the extra-special, luxury mince pie filling.
The recipe will make around 18 mince pies.
Mince pie filling
Dried cranberries 200g
Toasted flaked almonds 100g
Mixed peel 100g
2 x Bramley apples
2tsp mixed spice
1tsp ground cinnamon
1 x orange – juice and zest
1 x lemon juice and zest
300g dark soft brown sugar
Melt the butter with the sugar.
Add all ingredients, except the brandy.
Cool on a medium heat for 10-15 minutes.
Once the mixture has cooled, add the brandy and keep in an air tight container until you’re ready to make the pastry.
Water to bind
Dice the butter into small cubes and rub into the flour to a crumb texture.
Add the sugar, mix, then add the water until a dough is formed.
Cling film and rest the pastry for 1 hour.
Roll out to the size required. Use a large pastry cutter to create deep fill mince pies.
Fill with the mince pie mix and top with pastry circles. Egg wash the tops and sprinkle with brown sugar.
Bake at 180c for 20 minutes.
The mince pies are available in the Members Bars and Wear Park Restaurant for £1.50 – perfect with a Voyager coffee – or as part of a Festive Afternoon Tea.
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