Deck the halls and adorn your table with Nigel’s Exquisite, Limited Edition, Luxury Mince Pies from Genesis Bakery this Christmas Day. Part of the Afters range, these four pack mince pies are perfect for after your Christmas Day Lunch and have been created from exquisite ingredients by Nigel Lennox, Genesis Master Baker.
The personal sized mince pies are just the right size for enjoying after tucking into the turkey and have been created containing unique juicy mince with plump sultanas, apples, cranberries and cherries, fragranced with orange and lemon and encased in delicate crumbly pastry which is topped with buttercream with a hint of brandy so you have nothing to do except serve them on a festive plate.
JP Lyttle, commercial director at Genesis Bakery said: “Who doesn’t love to indulge in a mince pie at Christmas? At Genesis we have combined the exquisite ingredients that our Master Baker Nigel sources for the mince pies we produce for luxury retail brands from all over the world to blend the best ingredients for our own limited edition Afters mince pies. Each limited edition mince pie is topped with just the right amount of buttercream but the question is, can you stop at one? I can’t reveal Nigel’s secret recipe but I can reveal that these limited edition mince pies are truly exquisite and will give you a taste of the very definition of Christmas.”
Impress your guests this Christmas Day with Nigel’s Exquisite Limited Edition Luxury Mince Pies which are joining the Genesis Afters range, successfully launched in October. The festive range also includes a nine pack of Afters festive cupcakes and a two pack ‘thank you’ box of reindeer cupcakes.
The special Christmas ranges are available in nearly 500 Spar, Vivo, Centra, Supervalu and Mace stores across Northern Ireland.
Nigel’s Fabulous and Festive Mince Pies from Genesis Bakery
A festive feast is not complete without a mince pie and at Genesis Bakery, Master Baker, Nigel has created a simple mince pie recipe for you to create at home.
350g sweet mincemeat
225g plain flour
2 tbs caster sugar
125g unsalted diced butter
1 large egg, beaten
milk to glaze
tub brandy cream
Prep and resting time: 1hr 50 minutes
Cooking time: 20 minutes
Ready: 2hrs 10 mins
1 Lightly butter a 12 case bun tin. Tip the mincemeat into a bowl and stir to evenly distribute the rich sticky fruit in the syrupy liquid.
2 Place the flour, sugar and butter in a mixer and blend in bursts until resembling breadcrumbs then slowly add the egg.
3 Bring the mixture together with your hands. Wrap in cling film. Chill for an hour and then thinly roll out the pastry onto a floured surface. Cut 12 circles with a pastry cutter and press gently into each case. Fill evenly with the mincemeat mixture.
4 Cut 12 slightly smaller circles, or stars or even Christmas trees and add on top of the mincemeat. Make a small slit in the top of each mince pie, if the lid completely covers the mincemeat, and then brush the top gently with milk. Chill for 30 minutes.
5 Preheat oven to 200C (fan 180C) and bake the mince pies for 20 minutes or until golden brown.
6 Cool on a wire rack and serve warm with brandy cream and a sprig of holly on top!