Description
Mince pie affogato brings a playful British holiday tradition into your dessert bowl with creamy vanilla gelato drowning in rich espresso and crumbled festive pie. Warm spices and cool cream create a delightful contrast that turns your regular after-dinner treat into a memorable seasonal celebration.
Ingredients
Scale
Pastry Ingredients:
- 225 grams plain flour
- 150 grams cold butter
- 75 grams lard
- 1 pinch salt
- 4–6 tablespoons cold water
Filling and Pastry Finish:
- 400 grams mincemeat
- 1 tablespoon brandy
- 1 egg
- 1 icing sugar
Affogato Components:
- 4 scoops vanilla ice cream
- 4 shots espresso
- 100 milliliters Amaretto liqueur
- 1 orange zest
- 1 cinnamon stick
Instructions
- Mix 225g plain flour and a pinch of salt in a large mixing bowl.
- Cut 150g cold butter and 75g lard into small cubes, then blend into the flour mixture using your fingertips until the texture resembles coarse breadcrumbs.
- Add 4-6 tablespoons cold water gradually, stirring gently with a knife until the dough just holds together.
- Shape the pastry into a flat disc, cover with plastic wrap, and refrigerate for 30 minutes at 40°F.
- Stir 1 tablespoon brandy into 400g mincemeat if you want extra flavor.
- Heat your oven to 400°F and lightly grease a 12-hole muffin tin with butter.
- Roll your chilled pastry to 3mm thickness on a floured surface, cutting 12 circles about 8cm wide for bases.
- Press pastry circles gently into the muffin tin’s holes.
- Fill each pastry case with nearly 2 tablespoons of mincemeat.
- Cut 6cm circles for lids from remaining pastry.
- Brush pastry edges with 1 beaten egg to help seal the pies.
- Place lids on top, pressing edges together and crimping with a fork.
- Paint pie tops with remaining egg wash.
- Cut a small slit in each pie’s top to allow steam release.
- Bake at 400°F for 20-25 minutes until golden brown and filling bubbles.
- Cool pies in tin for 5 minutes, then transfer to a wire rack.
- Dust with 1 tablespoon icing sugar before serving.
- Place 1-2 warm mince pies in a serving glass.
- Add 1 scoop vanilla ice cream on top of the pie.
- Pour 1 shot (30ml) hot espresso over the ice cream.
- Optional: Drizzle 30ml Amaretto liqueur across the dessert.
- Sprinkle with fresh orange zest and garnish with a cinnamon stick.
Notes
- Always keep pastry ingredients cold to ensure a flaky, tender crust that doesn’t become tough or chewy.
- Use a fork or pastry cutter when mixing butter into flour to prevent overworking the dough and developing too much gluten.
- For a gluten-free version, swap regular flour with a quality gluten-free pastry flour blend that contains xanthan gum.
- Vegetarian guests can enjoy this dessert by using plant-based butter and dairy-free vanilla ice cream for a delicious alternative.
- Prep Time: 40 minutes
- Cook Time: 20-25 minutes
- Category: Pies
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg