Sweet and crumbly mince pies
The smell of freshly baked mince pies in the air is a true signal that it’s time to embrace the enchanting spirit of Christmas. Serve these delicious mince pies hot from the oven with custard, cream or brandy butter, or simply on thier own. Makes 18 pies.
INGREDIENTS
140g cold butter, diced
225g sifted plain flour
50g golden caster sugar
50g ground almonds
Zest of 1 orange
1 free-range egg yolk
1/2 teaspoon salt
2 teaspoons cold water
275g mincemeat
1 free-range egg, beaten
METHOD
1) In a bowl, rub the butter, flour, ground almonds, caster sugar, salt and orange zest together until you have a combined, crumbly mixture. Add the egg yolk and water to the mixture and combine to form a soft dough. Chill the dough for approximately 20-30 minutes.
2) Once chilled, roll the pastry out thinly (approximately 2-3mm thick) and cut out 18 x 7.5cm rounds using a pastry cutter. Place the rounds in two lightly greased 12-hole pie tins. Divide the mincemeat equally between the rounds.
3) Reroll the leftover pastry and cut out 18 slightly smaller rounds and use as lids. Lightly brush each pie with the beaten egg and bake in a preheated oven (200C/180C fan/gas 6) for 12 -15 minutes or until golden. Carefully remove the tins and leave the pies on a rack to cool.
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