Citrus Frosted Mince Pies
One recipe - three different toppings. Choose from citrus frosted, cinnamon crumble or rich almond shortbread - these delicious mince pies are sure to disappear quickly!
Ingredients
Frosting
Directions
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the ground almonds and Golden Icing sugar. Bind with the egg yolk and just enough milk to form a soft but firm dough. Wrap in cling film and chill for 20 minutes. Roll the pastry out thinly and cut into 24 rounds with a 6 cm cutter. Line 24 patty tins with the pastry ad place a teaspoon of mincemeat in the centre of each. Bake for 15-20 minutes Gas 5/190°C/375°F until tinged with gold. Cool in the tins for 10 minutes, then transfer to a wire rack to become cold.
Sift the Golden Icing sugar into a bowl and add enough fresh lemon or orange juice
to make a soft icing. Spoon or drizzle the icing on to the cold pies and leave to set.
Cinnamon Crumble Topping
Follow the above recipe to the 'rubbed in 'stage. Reserve 3 generous tablespoons of the mixture for the topping and stir in 1 teaspoon ground cinnamon, 25g chopped walnuts or almonds and 1 teaspoon milk. Spoon over the mincemeat filling just before baking.
Rich Shortbread Topping
Cream 175g unsalted butter with 60g Golden Caster sugar. Work in 175g plain flour, 110g ground almonds and a few drops of almond essence. Spoon or pipe swirls onto the mincemeat and bake as above.
Merry Christmas!
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