Mince pies with orange pastry
Skill level: Bit of effort
Nothing says Christmas quite like a mince pie. These buttery treats packed full of mincemeat are made with orange pastry, for an extra festive feel. Easily halved or doubled, this a great recipe for making ahead. After you have made the pies, they can be frozen (uncooked) for up to a month. Perfect for brining out when unexpected guests arrive
- 140g butter, softened
- 55g icing sugar, sieved
- 55g cornflour
- 170g plain flour.
- 1 egg yolk.
- Few drops of orange essence.
- Jar of mincemeat
Give your mince pies an indulgent twist by adding a layer of almond frangipan. Mix together 200g of ground almonds, 200g golden caster sugar, 4 egg whites and a few drops of almond extract. Spoon over 1tbsp of this mix over the mincemeat
- In a large bowl, beat together the butter and icing sugar.
- Sift in the cornflour and flour and mix well. Add the orange essence.
- Add just enough of the egg yolk to make a firm, smooth dough.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/Fan 180°C/Gas mark 6.
- Place on a lightly floured board and roll out. Cut out circles, depending on the depth of your muffin tin, with a round cutter. Push into the wells of a 12-hole muffin tin.
- Re-roll the leftover and cut out enough circles to cover the tops.
- Spoon a heaped tbsp. of mincemeat into each case. Press the tops on.
- Bake in the oven for 20-25 minutes until golden. Serve dusted with icing sugar.