Time for a good old mince pie

Well, 2012 is almost over! My mincemeat has aged and it’s time for mince pies (my recipe in French).

Since I discovered this pie 3 years back, I tweaked the recipe by adding more orange zest and lemon peels to the mincemeat, I added orange zest and almond powder to the dough which I roll in fine semoulina or polenta..


Everybody who tried it love it, so do I. I hope you will also give it a try. Like anything else, it’s better homemade.

You can cover the pie the way you want, especially if you have cookie cutters..

This is this year’s bake.

That one with oozing caramelized goodness has my name on it!

A closer look

I just had a bite.

 And since there are mincepies, the Christmas cake is not far as you may have guessed. I just covered it with marzipan and the icing will follow shortly…

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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