The Queen’s pastry chef reveals the royal’s secret mince pie recipe – and the filling is made months in advance

And, according to Buckingham Palace's top dessert cook Kathryn Cuthbertson, the filling is made MONTHS in advance.

The palace make more than 1,200 mince pies every year during the festive season – and there are two different types.

The Queen's kitchen staff make a smaller version of the traditional recipe, with flaked almonds brushed with egg whites and icing sugar "to add a bit of texture".

The second type is made from puff pastry – and everything is handmade by a "small team" in the royal kitchens.

The pre-prepared mincemeat filling, which is stored in the pantry for months, is made from golden sultanas, currants and russet apples.

Recreate the Queen's royal mince pies

INGREDIENTS
Zest and juice of 1 unwaxed lemon

Zest and juice of 1 unwaved orange

2 tablespoons brandy

1 tablespoon of port

1 tablespoon of rum

1 tablespoon of sherry

120g (1 cup) suet

160g (3/4 cup) golden sultanas

100g (1/2 cup) raisins

100g (1/2 cup) mixed peel

100g (1/2 cup) currants

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground cinnamon

1.2 teaspoon ground cloves

160 (6oz) russet apples, peeled and grated

500g (1lb 2 oz) sweet pastry

Egg washed for sticking lids on the bases

Granulated sugar for the top of the mince pies before baking

Icing sugar for dusting

 

METHOD

The royal pastry chefs also make gingerbread biscuits, which can be hung on the Christmas tree, and Jammy Dodgers – with homemade jam.

For chocolate lovers, there's also a roulade – which is cut into slices and served to guests on silver platters. Yum.

Prince Harry was snapped driving fiance Meghan Markle to the Queen's annual Christmas dinner at Buckingham Palace earlier today.

While we previously revealed that the Queen buys thousands of these Christmas puds from Tesco – and they cost just £8.

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