Jewelled Mince Pies

Step up the quality of your mince pies with this melt-in-the-mouth recipe

• Cooking Time Prep 1 hr - 1 hr, 15 mins
  
• Skill Level Moderately easy
• Servings Makes about 18

Nutrition per serving

• Kcalories

  149

• Protein

  2g

• Carbs

  15g

• Fat

  9g

• Saturates

  4g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.17g

Ingredients

• 225g plain flour
• 50g ground almonds
• 140g butter, cut into small pieces
• grated zest of 1 orange
• 50g golden caster sugar
• 1 egg yolk
• For the filling and decoration
• 200g Jewelled mincemeat (see link below)
• 1 egg white, lightly whisked
• golden caster and icing sugar, for dusting

Directions

1. Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds-they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.
3. Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.
4. Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

Categories: All Christmas