Karen's Frangipane Mince Pies with Butter Brandy

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK for her twist on a traditional mince pie! Karen's has a frangipane topping instead of pastry. These little pies are a traditional Xmas bake and in Karen's house she still leaves one out for Father Christmas! The pies have a sweet pastry case, a homemade mincemeat and a frangipane lid. To accompany them if served warm is a luscious brandy butter.

The class starts at 5pm UK on Saturday 20th November 2021.

We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons & bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treat.

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.

Places are non-refundable and cannot be cancelled or altered after purchase. 

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment Required for Shortcrust Pastry:

Large mixing bowl, flat bladed knife. Cling film, rolling pin, 3.5-inch (9cm) round cutter. 12-hole deep cupcake tin (well-greased).

Ingredients Required for Shortcrust Pastry:

• 200g Plain Flour (plus extra for dusting/rolling)
• 115g Cold cubed unsalted butter
• 50g caster sugar
• 1 Beaten Egg
• 1 tsp almond essence

Equipment Required for Mincemeat:

Large saucepan. Wooden spoon. Spoon and knife. Cold bowl.

Ingredients Required for Mincemeat:

• 700 g mixed dried fruit (any combination, I use sultanas, raisins and currants, but cranberries, sour cherries anything works great)
• 100 g glace cherries halved
• 1 large apple, peeled, cored and diced (squeeze of lemon will prevent browning while waiting to cook)
• 125g butter
• 225g dark Brown soft sugar
• 100g chopped or flaked almonds
• 1 Tsp cinnamon
• 1 Tbs Mixed Spice
• Rind and juice of a lemon or an orange
• 150ml brandy

Equipment Required for Frangipane:

Bowl. Electric hand whisk. Spoon, small offset spatula (or flat bladed knife)

Ingredients Required for Frangipane:

• 100g softened butter
• 100g caster sugar
• 2 beaten eggs
• 100g ground almonds
• 1 Tbs plain Flour
• 1 tsp almond essence
• Flaked almonds for decoration
• Icing sugar for dusting

Equipment required for Brandy Butter:

Electric hand whisk and bowl. Ramekin, spoon and knife.

Ingredients Required for Brandy Butter:

• 175g unsalted butter
• 175 g soft brown sugar
• 6 Tbs Brandy
• (icing sugar handy in case of curdling about 2 cups)

If you have any questions regarding this class please email us at info@bakewithalegend.com.

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