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| Ingredients | Grams | True % |
| Unsalted butter | for greasing | - |
| Puff pastry | - | - |
| All-purpose flour | for dusting | - |
| Mincemeat | 397 | 58.1 |
| Brandy | 15 | 2.2 |
| Grated zest of orange | 57 | 8.3 |
| Ground almonds | 23.8 | 3.5 |
| Pear, peeled and thinly sliced | 140 | 20.5 |
| Beaten egg | 50 | 7.3 |
Preparation
Preheat the oven to 400°F (200°C). Lightly grease a baking sheet. Roll the puff pastry out on a lightly floured work surface into 2 sheets, each 11 × 8in (28 × 20cm).
Mix the mincemeat with the brandy and orange zest. Lay 1 sheet of pastry on the sheet, then scatter over the almonds, leaving a 3/4in (2cm) border around the edges. Spoon the mincemeat mixture over the ground almonds, top with the pear, then brush the border with beaten egg.
Carefully place the second sheet of pastry on top of the first. Press the edges together, pinching the sides with your finger and thumb to decorate them. Make a few slashes on the top with a knife for the steam to escape.
Brush the pastry with beaten egg and bake for 30–40 minutes, or until golden brown and cooked through.
