In the event that you find yourself with any leftover mince pies (unlikely in my house), La Madre Bakery have come up with some very delicious ways to make sure they are not wasted.
The Squeeze: We throw away 40 percent of our food supply every year.
Christmas can see a lot of unnecessary food waste. La Madre Bakery's waste warrior and co-owner Anna Spurling has come up with 5 ways to use leftover Christmas fruit mince pies:
- Crumble pies and layer with vanilla whipped cream and fresh berries for a modern slant on festive trifle
- Scoop the fruit mince in to a pan with a dash of festive brandy and some dried or fresh cranberries. Warm gently for several minutes to plump fruit and use to top mini cheesecakes or serve alongside a slice of chocolate tart
- Crumble pies, roll into little balls and dip into melted chocolate. Pop them in the fridge to set and you have the perfect little treat to accompany your cuppa
- Chop up your mince pies into tiny pieces, mix into vanilla ice-cream and whack it back into the freezer till your next sweet craving
• 6 fruit mince tarts
• 2 eggs
• 1 tsp baking powder
• 1/4 cup self raising flour
• 1/2 cup milk
• Vanilla peaches (recipe on my blog)
• Plain Greek style yoghurt (drained if you like it thicker)
• Fresh mint
Carefully remove the fruit mince from the tart and reserve the pastry shells. Place the fruit mince into a mixing bowl.
Put the pastry shells into a food processor and blitz using the pulse function till they resemble a breadcrumb with some larger pieces. It is nice to have some textural difference.
Place the crumb into the mixing bowl with the fruit mince.
Now add the eggs, flour and baking powder and combine well. The mix should resemble pikelet batter. You may need to add a little extra milk to get the correct consistency.
Gently fry several at a time in a lightly buttered non stick pan. Don’t turn till the holes that appear remain (about 2-3 minutes). Flip and cook on the other side for a minute or so.
Remove to a serving platter and top with Vanilla Poached Peaches. Decorate with the pastry stars, a generous dollop of yoghurt some fresh mint and some of the poaching syrup drizzled over it.
Living Lime: La Madre bakery uses traditional and sustainable baking techniques, even their packaging is sustainable. They created the first certified carbon neutral hot cross buns in Australia. Their fruit mince pies are believed to bring good luck and have been voted #1 by website fiveofthebest.com.