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Recipe: Henrietta Inman’s Quince Pies

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christmas
dessert
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Henrietta Inman’s ‘clean’ recipes are all natural, with a strong consideration for the planet, through locally, or sustainably sourced ingredients. Her quince pies make for a perfect snack for this time of year.

‘Christmas would not be the same without mince pies, bursting with rich dried fruits, spices and citrus notes. After a glut of quince one year, I decided to add them to the mix, rather than the usual grated apple, and this was the delicious result, giving the mix a sweet, tart twist. Freshly chopped ginger lifts all the flavours up.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).


Quince Pies

Basic pastry recipe

Looking for a simple pastry recipe to make your quince pies? Try Henriette’s basic pastry recipe

Storage tip

These quince pies last for at least five days in an airtight container. The mincemeat will keep for up to ten days in a sealed glass jar in the fridge or you can freeze it. It’s best to make this quince mincemeat fresh every year – I do this by storing quinces from October.

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Preparation Time15 MINUTES

Cooking Time40 MINUTES

Resting Time0 MINUTES

ServesMakes 24

LevelMedium


ingredients

600g (1lb 5 oz) quince (2–3 quince)
1 tbsp coconut oil, melted
1 x recipe basic pastry, rolled out to about 3 mm (⅛ inch) thick
50g (1¾ oz/⅓ cup) unsulphured dried apricots
100g (3½ oz/⅔ cup) dates
100g (3½ oz/scant ⅔ cup) raisins
100g (3½ oz/⅔ cup) currants
100g (oz/⅔ cup) sultanas (seedless golden raisins)
25g (¾ oz/3 tbsp) almonds, preferably soaked for 8–12 hours, roughly chopped
15g (½ oz/2½ tbsp) peeled ginger, finely chopped
¼ whole nutmeg, grated
½ tsp mixed spice
¼ tsp ground cloves
¼ tsp ground cinnamon
Finely grated zest and juice of ½ large orange
Finely grated zest and juice of ½ large lemon
50g (1¾ oz/scant ¼ cup) apple purée
¼ tsp coarse sea salt
1 tbsp raw honey or maple syrup
50g (1¾ oz cup) coconut butter

Basic pastry recipe

Looking for a simple pastry recipe to make your quince pies? Try Henriette’s basic pastry recipe

Storage tip

These quince pies last for at least five days in an airtight container. The mincemeat will keep for up to ten days in a sealed glass jar in the fridge or you can freeze it. It’s best to make this quince mincemeat fresh every year – I do this by storing quinces from October.

1

Preheat the oven to 160°C/310°F/Gas Mark 2½ and you will need two tartlet tins.

2

Peel, core and cut the quince into eighths; you should have about 400 g (14 oz) of quince flesh.

3

Place on a baking tray, drizzle with the melted coconut oil and bake for 30–40 minutes, or until tender. Turn up the oven to 170°C/325°F/Gas Mark 3.

4

Cut out 24 rounds of pastry with a cookie cutter, large enough to fit your tartlet holes, and press the pastry in gently. I like to use a 6 cm (2½ inch) fluted cutter, but a plain one is fine.

5

Cut out 24 tops (either make traditional plain round tops or cut out shapes like stars, hearts or holly) and place on a tray lined with baking parchment. Chill the tart cases and tops in the fridge until needed.

6

In a food processor, blitz the apricots and dates until small pieces. Add half the raisins, currants and sultanas (seedless golden raisins) and blitz again. You want the mix to all come together and be in small pieces, almost like mince, but not a paste.

7

When the quince has cooled, add it to the dried fruits and blitz again until almost pulp but with some texture.

8

Remove from the food processor, tip into a large bowl and add the rest of the raisins, currants and sultanas (seedless golden raisins), the chopped almonds, ginger, spices, orange and lemon zest and juice, apple purée, salt and honey or maple syrup.

9

Grate in the coconut butter, or finely chop it. Mix everything together with your hands, squeezing the mix through your fingers to make sure it is all really well combined and there are no large lumps of coconut butter.

10

Fill the lined tartlets with a generous amount of the quince mincemeat and then top with your prepared pastry discs or shapes. If you are using discs, slice a small cross in the middle of each pie disc using a sharp knife.

11

Bake for 10–12 minutes, rotating the tray halfway, until the tops are golden-brown. Serve straight from the oven or leave to cool and then warm up when needed.

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Preparation Time15 MINUTES

Cooking Time40 MINUTES

Resting Time0 MINUTES

ServesMakes 24

LevelMedium


ingredients

600g (1lb 5 oz) quince (2–3 quince)
1 tbsp coconut oil, melted
1 x recipe basic pastry, rolled out to about 3 mm (⅛ inch) thick
50g (1¾ oz/⅓ cup) unsulphured dried apricots
100g (3½ oz/⅔ cup) dates
100g (3½ oz/scant ⅔ cup) raisins
100g (3½ oz/⅔ cup) currants
100g (oz/⅔ cup) sultanas (seedless golden raisins)
25g (¾ oz/3 tbsp) almonds, preferably soaked for 8–12 hours, roughly chopped
15g (½ oz/2½ tbsp) peeled ginger, finely chopped
¼ whole nutmeg, grated
½ tsp mixed spice
¼ tsp ground cloves
¼ tsp ground cinnamon
Finely grated zest and juice of ½ large orange
Finely grated zest and juice of ½ large lemon
50g (1¾ oz/scant ¼ cup) apple purée
¼ tsp coarse sea salt
1 tbsp raw honey or maple syrup
50g (1¾ oz cup) coconut butter

Basic pastry recipe

Looking for a simple pastry recipe to make your quince pies? Try Henriette’s basic pastry recipe

Storage tip

These quince pies last for at least five days in an airtight container. The mincemeat will keep for up to ten days in a sealed glass jar in the fridge or you can freeze it. It’s best to make this quince mincemeat fresh every year – I do this by storing quinces from October.

1

Preheat the oven to 160°C/310°F/Gas Mark 2½ and you will need two tartlet tins.

2

Peel, core and cut the quince into eighths; you should have about 400 g (14 oz) of quince flesh.

3

Place on a baking tray, drizzle with the melted coconut oil and bake for 30–40 minutes, or until tender. Turn up the oven to 170°C/325°F/Gas Mark 3.

4

Cut out 24 rounds of pastry with a cookie cutter, large enough to fit your tartlet holes, and press the pastry in gently. I like to use a 6 cm (2½ inch) fluted cutter, but a plain one is fine.

5

Cut out 24 tops (either make traditional plain round tops or cut out shapes like stars, hearts or holly) and place on a tray lined with baking parchment. Chill the tart cases and tops in the fridge until needed.

6

In a food processor, blitz the apricots and dates until small pieces. Add half the raisins, currants and sultanas (seedless golden raisins) and blitz again. You want the mix to all come together and be in small pieces, almost like mince, but not a paste.

7

When the quince has cooled, add it to the dried fruits and blitz again until almost pulp but with some texture.

8

Remove from the food processor, tip into a large bowl and add the rest of the raisins, currants and sultanas (seedless golden raisins), the chopped almonds, ginger, spices, orange and lemon zest and juice, apple purée, salt and honey or maple syrup.

9

Grate in the coconut butter, or finely chop it. Mix everything together with your hands, squeezing the mix through your fingers to make sure it is all really well combined and there are no large lumps of coconut butter.

10

Fill the lined tartlets with a generous amount of the quince mincemeat and then top with your prepared pastry discs or shapes. If you are using discs, slice a small cross in the middle of each pie disc using a sharp knife.

11

Bake for 10–12 minutes, rotating the tray halfway, until the tops are golden-brown. Serve straight from the oven or leave to cool and then warm up when needed.

SHOW MORE
SHOW LESS

Henrietta Inman’s ‘clean’ recipes are all natural, with a strong consideration for the planet, through locally, or sustainably sourced ingredients. Her quince pies make for a perfect snack for this time of year.

‘Christmas would not be the same without mince pies, bursting with rich dried fruits, spices and citrus notes. After a glut of quince one year, I decided to add them to the mix, rather than the usual grated apple, and this was the delicious result, giving the mix a sweet, tart twist. Freshly chopped ginger lifts all the flavours up.’

Recipe and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).


Quince Pies

1

Preheat the oven to 160°C/310°F/Gas Mark 2½ and you will need two tartlet tins.

2

Peel, core and cut the quince into eighths; you should have about 400 g (14 oz) of quince flesh.

3

Place on a baking tray, drizzle with the melted coconut oil and bake for 30–40 minutes, or until tender. Turn up the oven to 170°C/325°F/Gas Mark 3.

4

Cut out 24 rounds of pastry with a cookie cutter, large enough to fit your tartlet holes, and press the pastry in gently. I like to use a 6 cm (2½ inch) fluted cutter, but a plain one is fine.

5

Cut out 24 tops (either make traditional plain round tops or cut out shapes like stars, hearts or holly) and place on a tray lined with baking parchment. Chill the tart cases and tops in the fridge until needed.

6

In a food processor, blitz the apricots and dates until small pieces. Add half the raisins, currants and sultanas (seedless golden raisins) and blitz again. You want the mix to all come together and be in small pieces, almost like mince, but not a paste.

7

When the quince has cooled, add it to the dried fruits and blitz again until almost pulp but with some texture.

8

Remove from the food processor, tip into a large bowl and add the rest of the raisins, currants and sultanas (seedless golden raisins), the chopped almonds, ginger, spices, orange and lemon zest and juice, apple purée, salt and honey or maple syrup.

9

Grate in the coconut butter, or finely chop it. Mix everything together with your hands, squeezing the mix through your fingers to make sure it is all really well combined and there are no large lumps of coconut butter.

10

Fill the lined tartlets with a generous amount of the quince mincemeat and then top with your prepared pastry discs or shapes. If you are using discs, slice a small cross in the middle of each pie disc using a sharp knife.

11

Bake for 10–12 minutes, rotating the tray halfway, until the tops are golden-brown. Serve straight from the oven or leave to cool and then warm up when needed.

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