Joe Thomas, Simon Bird and James Buckley were put through their paces training with the 2nd Battalion the Mercian Regiment and 2nd Battalion The Yorkshire Regiment. Unfortunately we did not state that the footage was filmed by the team at Forces TV. So, many thanks to Forces TV for supplying us with this footage.
Recipe : Ricky Andalcio's Sugar and Spice Sausage Mince Pies
Sugar and Spice sausage ‘mince’ pies
You will need a 12 hole mince pie tin
For the pastry
300g plain flour, plus extra when ready to roll out
200g cold butter, cubed, plus extra to grease the tin
100g caster sugar
Put the flour into a bowl. Add the sugar and lightly mix together.
Add the butter cubes to the flour mix. Using your fingertips, rub the butter into the flour until just incorporated. It doesn’t matter if a few larger lumps of butter remain.
Add the egg and bring everything together. It will form a light and slightly sticky paste.
Cover it in cling film and chill in the fridge for 30 minutes.
For the filling
300g plain flavoured, good quality pork sausage meat (you can buy good quality sausages and discard the skins)
50g dried apricots, chopped
50g dried figs, chopped
50g prunes, chopped
30g soft brown sugar
1 grated apple
Zest and juice of one orange
1 heaped tsp mixed spice
½ tsp ground cinnamon
½ tsp ground nutmeg
Shot of brandy or flavoured brandy
Combine all the ingredients together.
To glaze the pies
Pre heat the oven to 170 C
Lightly grease the mince pie tin.
Lightly flour the work surface. Roll out the pastry to just under the thickness of a pound coin.
Carefully cut out twelve pastry circles with a round pastry cutter to fit your mince pie tin.
Place the pastry circles in the tin.
Add a dessert spoon of filling to each ‘pie’. Brush the edges of the pastry with beaten egg.
Cut another twelve pastry circles and top the pies. Lightly crimp the edges together.
Brush the top of the pies with more beaten egg and sprinkle with a little Demerara sugar.
Bake in the oven for 35-40 minutes.