Mince Pies

Sat, 14 December 2024

Ingredients:

• 200g plain flour
• 50g cornflour
• 140g chilled salted butter
• 45g toasted almonds
• Zest of ½ an orange
• 1 egg, whisked (half in the recipe and half for the glaze)
• 15g Milk
• 60g icing sugar, sieved
• 300g good quality mincemeat
• Granulated sugar to sprinkle on top

 

Method:

 

1). Using the food processor, blitz the flour and cornflour together with a few pulses.

2). Cut the butter into small cubes. Add the butter to the food processor (with the flour & cornflour) and blitz with a few pulses until the mixture resembles breadcrumbs.

3). Add 1g whisked egg, milk and icing sugar to the food processor and blitz with a few pulses until the mixture forms a dough.

4). Press the dough into a flat disc (don’t worry too much about the thickness at this stage) and wrap in cling film. Chill for 1 hour.

5). Line a 12-hole muffin tin with bun cases.

6). Preheat the oven to 190.

7). Using a piece of parchment paper or a floured surface to prevent sticking, roll out the dough until its about 1/2cm thick. Using the cutter or the rim of a glass, about 7-8cm in diameter, cut out 12 circles. Press them into the muffin cases.

8). Re-roll the scap dough and cut out 12 large star shapes.

9). Fill the pastry bases with mincemeat.

10). Top with the stars.

11). Brush the tops with the beaten ½ egg. Sprinkle with sugar.

12). Bake for about 30 minutes. The mince will be bubbling and the pastry will be flaky.

13). Serve with cream or brandy butter and a generous snowing of icing sugar. Enjoy!