We use cookies on this site, please read our Data Protection Policy

Covid reopenings: We politely recommend that customers: Book ahead of dining; Check offer status; Observe any diner health and safety requirements. Thank you for your patience and support.

Chef’s Recipe : ‘Financier’ Mince Pies by Shay Cooper of The Goring

20th Nov 2018

The traditional mince pie recipe gets an update here thanks to Shay Cooper, Executive Chef at Michelin-starred Dining Room at The Goring, and a royal favourite. The addition of sweet, financier batter lends the bake a satisfying crunch, sure to impress Christmas guests.

Photo Credit: Great British Chefs
Skill level 3 (1 simple to 5 being complex and challenging)


Sweet pastry

  • 500g plain flour
  • 250g caster sugar
  • 250g butter, cubed
  • 2 large eggs

Financier batter

  • 225g caster sugar
  • 90g ground almonds
  • 180g plain flour
  • 7 egg whites, lightly beaten
  • 225g butter


  • 2 jars Organic mincemeat
  • 1 dash brandy
  • 1 handful chopped almonds

To plate

1 dollop crème fraiche


  • Start by making the pastry. Combine the flour and sugar, then create a well in the centre of the mix. Slowly fold in the butter until the mix is crumb-like. Add the eggs and work gently until the mix becomes smooth. Set aside.
  • To make the batter, place the sugar, ground almonds and flour together in a food processor with a whisk attachment, and mix on slow speed. Gradually add the egg white. Set aside.
  • Meanwhile heat the butter in a pan until it begins to change colour to a shade of hazelnut brown. When the butter has changed colour, pass it through a clean piece of linen or tea towel to remove any impurities.
  • While the butter is still warm, add it to your batter mix in a slow trickle until it is fully incorporated. Leave to chill.
  • Preheat the oven to 180°C/gas mark 4
  • Roll out the sweet pastry to a thickness of about 3mm, cut into disks and place in floured tart tins. Blind bake in the oven for around 10 minutes until pastry is cooked and crisp. Leave to cool on a wire rack.
  • Once the pastry is cool, stir the brandy and nuts into the mincemeat. Half fill the tarts with the mincemeat mix. Top with some of the financier batter and smooth over with a palette knife.
  • Return the tarts to the oven and bake for 12 minutes until the financier batter is golden brown and cooked throughout. Serve with a dollop of crème fraîche.

Alternatively, why not dine at The Goring with the Luxury Restaurant Club and enjoy a complimentary glass of champagne when dining. Terms and conditions apply. Download the Luxury Restaurant Guide free app here.

the goring-min

The Goring, 15 Beeston Place, London SW1W 0JW

Our Story

For the best mobile experience, download our mobile app

Take dining to the next level and download our app for iPhone and Android below.

For news & blog articles, please bear with us while we update our app. These items can currently only be viewed via PC whilst the app is transformed to include them. We appreciate your patience during this time and look forward to bringing you details of the new app launch soon.

If you haven’t already downloaded our app, please do so today and look out for updates coming soon.