Mini Mince Pies
Transform a jar of mincemeat into the gourmet league when you mix in some fresh fruit and encase it in melt-in-the-mouth home made pastry. Look out for the variety made with Muscovado sugar.
Ingredients
350g /12oz plain flour
40g /11/2oz golden icing sugar
175g / 3oz chilled unsalted butter, grated
1 medium egg yolk
2-4tbsp water
411g jar mincemeat
Grated zest of 1 orange
Directions
1. For the pastry - put the flour and icing sugar in a food processor and pulse for 30 seconds. Add the butter and whizz until the mixture forms fine crumbs. Add the egg yolk and 2tbsp water and process together until just combined (add more cold water if needed). Knead lightly until smooth, wrap and chill for 30 minutes.2. Line 24 mini muffin tins with paper cases. On a floured sheet of baking parchment roll out the pastry to a 2mm /16 inch thickness. Cut out rounds using a 6cm or 2 1/2 inch fluted pastry cutter. Use a palette knife to lift into the paper cases. Prick the base with a fork. Stamp out mini stars with the trimmings.
3. Mix the orange zest with mincemeat. Spoon a generous 1 tsp of mincemeat into each pastrycase and top with a mini star. Chill whilst oven preheats to 190C / fan 170C / gas 5.
4. Bake pies for 12-15 mins until pale golden.
Tip:
For a fresh baked flavour, freeze pies in their tins. Bake from frozen for
25 mins.
Recipe Information
Makes 24:20 minutes to prepare:
15 minutes to cook:
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